These are courtesy of Martha Stewart’s genius. She uses them to top off her delicious hummingbird cupcakes. I say delicious, because they’re totally one of my favorite cupcakes. I thought these would be super hard to make, so I actually held off for a really long time. After I saw Betsy’s Aloha Cupcakes and we decided to make Hawaiian food for Easter, I knew I they would be just right!
Turns out they’re super easy to make, but they looked like you worked super hard on them… 😉 that works for me, everytime!
- You’ll need: a pineapple, baking tray, parchment paper, cutting board, sharp knife & vegetable peeler or teaspoon. Line your baking tray with parchment paper.
- Cut off the top/bottom of the pineapple.
- Cut off the rest of the rind.
- Using the tip of your vegetable peeler/teaspoon poke out all of the seeds on the pineapple.
- Slice the pineapple super thin and place on the baking tray (I had 2 sheets).
- Bake at 250F for 30 minutes. Flip and repeat for another 30 minutes.
- Keep an eye on them, it might take a few more minutes, it might take less. You want them to dry out juuuuust enough 🙂
- After they come out of the oven, place them in a cupcake tin so that they can get their pretty shape!
Hope you like! Happy new week, Javacupcakers!