Preheat your oven to gas mark 6/200°C/400°F

Cut 500g of pineapple into large chunks

Place your pineapple pieces on a baking tray and roast them in the oven for 15minutes (remember to set your timer)

When your timer goes off turn your pineapple pieces over and roast then for another 15 minutes or until the edges start to brown

Take your roasted pineapple out of the oven and leave them to cool

When they are cool puree your pineapple pieces with 1 tsp brown sugar

Put all your ingredients (120g frozen mango, 40g sugar, zest of half a lemon and 2 tsp lemon juice) in a pan and simmer on a low heat until all the sugar has dissolved and it just starts to bubble

Take your pan off of the heat and puree

Preheat your oven to gas mark 3/ 170°C/ 325°F

Take your butter and eggs out of the fridge and put them on your worktop to come to room temperature

Beat 374g butter and 374g sugar with your paddle attachment on a medium-high speed for 5 minutes until light and fluffy. Remember to stop and scrap down the sides of your bowl every minute to make sure all the butter and sugar is fully incorporated

Crack 5 eggs into a medium/large bowl and give them a quick whisk

Turn your mixer back on to a medium speed and add your beaten eggs in 4 stages mixing well between each stage

Add 374g flour to your batter and mix on a low speed until combined. Remember to scrap down the sides of your bowl a few times to get all the flour fully incorporated

Add 1 tsp vanilla and 6 tbsp. milk and mix for about 20 seconds until just incorporated

Stir in your mango puree so all the batter has mango throughout

Divide your batter into 20 cupcake cases

Cook 10 cupcakes at a time for 17 minutes or when a skewer comes out clean when inserted into the middle of a cupcake

Leave to cool

Add 450g butter to your mixer and beat with your paddle attachment or hand held mixer on a high speed for 5 minutes until pale and fluffy

Add 1kg icing sugar in 2 batches and beat for 3 minutes between each one

Turn your mixer on to a low speed and add the zest of 3 limes and the juice of 3 limes and mix for 1 minute

Take 2 tablespoons of buttercream out and save it for later to use for your football lines

Add green colouring a little at a time until you get your desired shade of green

Cut a 1cm hole out of the middle of each cupcake

Fill each cupcake with a teaspoon of roasted pineapple puree

Put the piece of cupcake you cut out back on top of the cupcake (check video below to see how)

Place cupcakes on a board or serving tray 4 cupcakes x 5 cupcakes

Pipe lime buttercream over each cupcake

Spread buttercream to flatten it so all the cupcakes are hidden and you have a flat top

Using a small offset spatula dab it gently on top of your buttercream quickly to make small peaks to resemble grass all over the cake

Add your goals - check video below to see how

Using your white buttercream pipe your 1/2 way line and area

Pull apart, have some fun and enjoy the exotic flavours