Sticky Carrot and Coconut Babycakes - makes 24

So long previous carrot cake recipes - this ones for keeps.

I love lightness in cakes and I love stickiness - sometimes it's hard to attain these in equal measures - too much flour and your cake is a bit dense - too much sugar/butter and you won't maintain the structure of your cupcake. Pineapple juice is key here, it keeps the cake moist and sticky while maintaining the sugar content so your cakes don't flop. Be sure not to over cook them (5 minutes over and the you lose the essential stickiness that makes these standout).

Ingredients
200ml melted butter
200g Castor sugar
4 eggs
100ml pineapple juice
100g chopped pineapple
2 medium carrots (grated)
100g dissected coconut
300g wholemeal flour
1 tsp baking powder
2 tblsp mixed all spice

Butter cream icing
100g dissected coconut
100g icing sugar
100g melted butter
1 tub  full fat cream cheese

Mix sugar, eggs and butter. Add pineapple juice. Add grated carrot to egg mix. Add chopped pineapple and coconut. Separately, mix dry ingredients (flour, baking powder and all spice). Then combine the two (add dry to wet). Pour into cupcake cases - fill 3/4. Bake for 20 - 30 minutes at 180 degrees, check at 20 minutes, you want a skewer inserted to come out clean. Make the butter cream icing - whisk coconut, sugar, butter and cream cheese. When cakes are cooled at the butter cream icing with a piping bag.