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Tropical Cupcakes with Pineapple Topper


Tropical Cupcakes with Pineapple Topper

Lea Romingquet

I've always wanted to try my hand at a tropical cupcake.  I'm an avid pintrester and saw cupcakes made with a pineapple flower topper and had to try it.

I made a yellow coconut cake base, basic cream cheese frosting and topped with the pineapple flower.

To make the flower, I bought a whole pineapple and peeled it. I carved out little holes where the brown pits are, and very thinly sliced pineapple rounds.  I then placed the "flowers" in a cupcake tin, and baked for 30 minutes at 220 degrees fahrenheit.  After 30 minutes, I flipped the flowers over and baked for another 30 minutes.  I took them out of the oven and let them dry on a paper towel over night.

In the morning, the flowers were still too wet.  I put them back in the cupcake pan and baked for 20 minutes at 320 degrees fahrenheit.  They came out a little browner than I would have liked, but ended up really liking the end product.

I really like this cupcake, and I hope I get to make it for you one day!