Pineapple and papaya cupcakes

These exotic cakes are the ideal picnic treat. They can be frozen for up to a month, then defrosted and iced.

Makes 12

1. Preheat the oven to 190°C/Fan 170°C/Gas 5 and line a 12-hole muffin tin with paper cases. Mix the sunflower spread and fruit sugar together with an electric hand whisk until creamy. Add the eggs and lime zest, and briefly whisk again. Don’t worry if it curdles.
2. Add the flour and baking powder, and whisk again until creamy. Fold in the hazelnuts and dried fruit until all the ingredients are combined. Divide equally between the paper cases and bake in the oven for 15-18 minutes, until golden and cooked. Transfer to a wire rack and leave to cool.
3. To make the icing, whisk together the sunflower spread, icing sugar and lime zest until creamy and smooth. Ice the cupcakes, either by spreading or piping over the top. Use the finely diced pineapple and papaya to decorate the top of the iced cupcake. Store in an airtight container for up to 3 days.