3 Jul 2010


Australian Women's Weekly books are always a source of inspiration and this recipe came from The Complete Book of Cupcakes. I seem to be in cupcake mode again............

The flowers are made from thinly sliced pineapple slices which have been coated in sugar syrup and dried in the oven. I think the flowers are really pretty.

The pineapple carrot cake recipe they gave for the cupcakes wasn't great and I think a lemon sponge cake recipe to fill 12 cupcakes would be a better option, then simply top with lemon cream cheese frosting.

Lemon Cream Cheese Frosting:

30g unsalted softened butter, 80g softened cream cheese, 1 teaspoon finely grated lemon rind, 240g icing sugar, lemon juice

1. Beat the butter, cream cheese and rind in a small bowl with an electric mixer until light and fluffy, gradually beat in the sifted icing sugar. Add enough lemon juice to make a soft frosting.

Pineapple Flowers:

1 tablespoon caster sugar, 1 tablespoon water, 12 wafer thin slices fresh pineapple

1. Preheat the oven to 120°C/100°F Fan. Stir the sugar and water together in a small saucepan over a low heat until the sugar has dissolved, boil 1 minute.
2. Brush both sides of the pineapple slices with the sugar syrup. Place the slices in a single layer on wire racks over oven trays.
3. Dry pineapple in oven for about 1 hour. Immediately remove the slices from the rack to prevent sticking.
4. Carefully shape into flowers by pinching the centre of each slice, dry over an upturned egg carton.

Cupcake on FoodistaCupcake