Spiced muffins with pineapple flowers

Method

1. Heat the oven to 130ºC fan/gas 2. For the flowers, dry the pineapple slices with kitchen paper, then arrange on 2 baking trays lined with baking paper. Mix a few drops of food colouring into 1 tbsp water for each colour, then drop a little of it onto the middle of a few flowers using a teaspoon. Bake for 20 minutes, then flip and bake for 20 minutes more or until the pineapple feels dry to the touch. While the slices are still warm, push each into a mini muffin hole to set it in a flower shape (see Make Ahead).
2. For the cupcakes, turn the oven up to 170°C fan/gas 5. Put the butter, sugar, flour, eggs, milk, vanilla, spice and zest in a large mixing bowl and beat using an electric mixer until light and fluffy. Stir in the currants.
3. Divide the mixture among the cupcake cases in the tin and bake for 15-18 minutes or until the cakes have risen and spring back when lightly pressed. Remove from the oven and transfer to a wire rack to cool.
4. For the icing, beat the all the ingredients until smooth, then ice the cupcakes – use a piping bag if you like. Decorate each muffin with a pineapple flower.