Aussies love to cook prawns on the barbie, or so we are told. This instructable perpetuates this myth. These savoury cupcakes tasted great and were really easy to make, although TBLBITST (The Best Looking Brunette In The Southern Tablelands) was rather undecided about cupcakes that were:
Not sweet
Seafood
Spicy
Cooked in a beer can
Cooked by me.

Nonetheless, they were an outstanding success.

Step 1: You Will Need:

3 Eggs
100ml regular or low fat milk
100ml veg or olive oil
175 grams of plain flour
100 grams of grated cheese
1 tablespoon of baking powder
Salt and Pepper
2 Chillis
Lemon zest
150 grams of prawns (shrimp)

6 beer cans, empty
large cupcake cases

Step 2: Lets Do It.

Cook the prawns, on the barbeque of course, and set them aside to cool. Alternatively you can buy precooked prawns. I cooked them with a bit of garlic. When the prawns have cooled, peel them and chop them up. Save a couple to put on top of your creation.

Leave the barbeque on and close the lid so that it heats up to about 150 Degrees Celcius.

Cut six beer cans in half. Trim the daggy bits off. Be careful, they are sharp.

In a large bowl, combine the eggs, milk and oil and beat lightly. Add the flour, chillis, chopped prawns and cheese. Season to taste with salt and pepper. Stir it all together. Gently fold in the baking powder.

Line the beer can halves with large cupcake cases and spoon the mixture in. Place a prawn on top of eavh cupcake and sprinkle a couple of bits of chilli on for looks.

Place the cupcakes in the middle of the barbeque, leaving only the outer burners on. Bake for 1/2 an hour or so. You will know they are done if you stick a skewer into the cupcake. If it comes out clean they are done.

Let them cool down before serving. You could try a squeeze of lemon juice, a dusting of parmesan cheese or some cream cheese on top. Mine didn't last long enough. They go great with a beer.