Summer or not, when it’s scorching hot outside, people rarely want to sit down to a huge meal. Often we crave light, fruity treats that aren’t so heavy on the stomach. And because local and tropical fruits can be found in abundance this season, satisfying your summer cravings shouldn’t be a problem. The next time you go shopping, be sure to pick up a juicy pineapple! With this witty trick, you can spruce up your baked goods like a professional. Your guests will certainly be impressed when you serve these delicious cupcakes!
Pineapple Flower Cupcakes
Light and fruity cupcakes decorated with pineapple flowers, perfect for summer gatherings.
Equipment
- Knife
- Oven
- Muffin pan
- Baking paper
- Mixing Bowl
- Cupcake liners
- Icing Bag
Ingredients
- 1 pineapple for decoration
- 1/2 cup soft butter for cake
- 3/4 cup sugar for cake
- 2 eggs for cake
- 1.5 tsp sugar for cake
- 1 tsp baking powder for cake
- 1 pinch salt for cake
- 2 cups flour for cake
- 2/3 cup buttermilk for cake
- 1 cup soft butter for icing
- 1 cup cream cheese for icing
- 1 1/3 cups powdered sugar for icing
- 1 tsp vanilla extract for icing
Instructions
- Peel the pineapple by removing the top and bottom, then cutting away the skin. Slice the pineapple into thin slices and place on a baking sheet lined with baking paper. Bake at 300°F for 20 minutes. Place the slices in a muffin pan and bake again for 20 minutes at 300°F to form the flower shape. Let cool.
- Mix the butter, sugar, and eggs together in a bowl. Add the salt, extra sugar, baking powder, flour, and buttermilk. Mix well.
- Line a muffin pan with cupcake liners and distribute the batter evenly. Bake at 340°F for 25 minutes.
- Mix the cream cheese, powdered sugar, and vanilla extract. Add the butter and mix until smooth.
- Apply the icing to the cupcakes using an icing bag or a spoon. Place a slice of pineapple on top of each cupcake.
VIDEO
You will not find these fruity blossoms in any garden, but they will certainly brighten up your plate! Enjoy!