And just to embarass her further (as is my job as her big sister) some photos of Katy and I.
P.S. For anyone wondering about the edible glitter, I did a post on it here.
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml coconut milk
1/2 teaspoon vanilla extract
9 tinned pineapple rings, cut into small pieces
desiccated coconut, to decorate
250g icing sugar
80g unsalted butter, at room temperature
25ml coconut milk
1. Put flour, sugar, baking powder, salt and butter in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
2. Mix coconut milk and vanilla extract in a separate bowl, the beat into the flour mixture on medium speed until well combined. Add egg and beat well.
3. Divide chopped pineapple between paper cases. Spoon cupcake mixture on top until two-thirds full and bake in preheated oven for 20-25 mins, or until light golden and sponge bounces back when touched. Leave to cool slightly in tray before turning out onto a wire rack to cool completely.
Beat the icing sugar ad butter together on medium/slow speed. Turn mixer down to slower speed and pour in coconut milk. Once all milk has been incorporated, turn mixer up to higher speed and continue beating until frosting is very white, light and fluffy (5-10mins).
When cupcakes are cold, spoon frosting on top and finish with a sprinkling of desiccated coconut.