Author Notes
Pineapple flower cupcake toppers are a festive way to add a little pineapple charm to cupcakes! After they’re baked and dried overnight, these super thin pineapple slices come out looking like yellow flowers and they’re just beautiful. —Eden Passante
Directions
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Preheat the oven to 225 degrees.
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Peel the pineapple and take out the center with a melon ball or metal teaspoon.
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Using a mandolin or a super sharp knife, cut very thin slices.
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If the pineapple is really juicy, blot paper towels on it to get rid of the moisture.
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Bake the pineapple slices on a cookie sheet lined with parchment paper for 30 minutes.
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Flip and bake for another 30 minutes.
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Place the slices in a cupcake tin to hold their flower shape and dry overnight.
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