• Pre-heat oven to 180ºc

• Sift flour / baking powder / baking soda & TLT chilli salt into a bowl & set aside.

• Cream butter & sugar together in a mixing bowl.

• Add egg / 180ml coconut cream / lemon juice & zest & vanilla essence & mix well (hand whisk or cake mixer) for about 3 mins on high.

• Add in dry sifted ingredients & mix well for another few minutes - medium speed first (so flour doesn’t go everywhere!) Then increase to high for a few more mins.

• Divide mixture between 12 cupcake cases in muffin tray.

• Bake for 20 mins (or until just golden on top & skewer comes out clean).

• Take out of muffin tray & place on wire rack to cool.

• Mix all the frosting ingredients together in a mixing bowl on high until combined and smooth.

• Decorate your cupcakes however you like! But make sure your cakes are COMPLETELY COOLED first. You don’t need piping bags - can just apply with back of a butter knife! But piping bags are pretty fun & there’s loads of different techniques you can try out by looking at vids online.

• Finally, garnish your cupcakes with some finely diced pineapple & toasted coconut flakes & some bright, edible flower petals.

BLOODY YUM.