Remove the skin from the pineapple and cut ½ cm slices through the pineapple.

Carefully cut out the circular core from the pineapple to form rings.

Place on a lined tray and bake at 80°C for 8-12 hours or until completely dried though. Turning often. Alternatively you can use a dehydrator.

Preheat oven to 180°C bake and line a cupcake tray with paper cases. Set aside.

Either using a hand-beater or stand-mixer, beat together all of the cupcake ingredients until smooth.

Fill cupcake case about ⅔ full and bake for around 16 minutes or until a toothpick comes out clean and cakes spring back when touched. Remove from oven and allow to cool completely.

Either using a hand-held beater or stand-mixer, beat butter for 5 minutes until pale and fluffy.

Add the icing sugar in two stages, beating for 3 minutes between each stage.

Add the crushed pineapple and continue to beat until well incorporated and smooth.

Pipe blobs of buttercream on top of each cupcake and roll through shredded coconut.

Pipe a small blob of buttercream in the center of dried pineapple wheels, create eyes and a nose with chocolate chips and use dried pineapple offcuts to create ears.

Using toothpicks, insert these into the tops of the cupcake and sit the lion wheels atop securely.