How beautiful is this? An oven dried pineapple flower on top of a coconut cupcake. A little time consuming but this garnish is so worth the extra effort!
First, peel a small pineapple. Use a paring knife to remove all eyes and slice very thinly (paper thin). Place on a parchment lined cookie sheet (put some butter on parchment) and place in 225° oven. Set your timer for 1/2 an hour and then turn slices over. Bake for another 1/2 hour and turn slices over again. This time, put a small ball of tin foil under each slice to begin forming the flower shape. Bake for another 1/2 hour or until dried out. These will keep for 3 days in the fridge in an airtight container.
I love the look and I think it’s stunning. It makes this cupcake so tropical and elegant.
It almost makes me not want to eat it…..I said almost……didn’t make it past the photo shoot I’m afraid. Delish.