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
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