These are simple carrot cake cupcakes with pineapple and cream cheese frosting. They are topped with pineapple "flowers" - thin slices of fresh pineapple dried in the oven. It takes a while to dry the flowers, and they need to be sliced very thinly. But they look lovely, and the dried pineapple is delicious!
Pineapple Carrot Cupcakes
Pineapple Carrot Cake
1/2 cup vegetable oil
3 eggs, beaten lightly
1 1/2 c. self-rising flour
3/4 c. sugar
1/2 t. ground cinnamon
2 cups firmly packed grated carrot
3/4 cup drained crushed pineapple
2 T. sugar
2 T. water
12 wafer thin slices of fresh pineapple
Lemon Cream Cheese Frosting
4 T. butter, softened
6 oz. cream cheese, softened
2 t. finely grated lemon peel
3 c. powdered sugar
1. Make pineapple flowers. Heat water and sugar in a microwavable cup for 1 minute, until sugar dissolves. Brush syrup onto both sides of the pineapple.
Put a cooling rack on top of a cookie sheet, and place pineapple slices in a single layer on the rack. Bake at 250 for two hours, flipping pineapple after one hour. If your slices are very thin, they will dry more quickly.
As soon as the edges are brown and they look like a flower, remove them from the drying rack. Carefully shape them into flowers and dry over an inverted egg carton.
2. Turn oven temperature to 350. Line a 12-hole muffin pan with paper baking cups.
3. Combine oil, eggs, flour, sugar, and cinnamon in medium bowl; stir until combined. Stir in carrot and pineapple.
4. Divide mixture among baking cups.
5. Bake for 20-25 minutes or until a tester comes out clean. Turn out onto racks to cool.
5. Make lemon cream cheese frosting. Spread on top of cakes and decorate with pineapple flowers.