Pineapple Flowers

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!

Enjoy!

• 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!

xo-Jenn