Dried pineapple flowers make for an eye catching garnish that are sure to impress. I use them as decorations for my favourite cupcake flavour - hummingbird! The best part is they are much easier to make than they look. Depending on your oven they can take several hours to make, but with the oven on such a low setting you don't need to worry about checking on them too often.
Dried Pineapple Flowers
(Makes 24)
1 large pineapple, peeled*
1. Preheat oven to 100ºC and line two large baking trays with greaseproof paper.
2. Remove the pineapple eyes using a melon baller or paring knife.
3. Slice pineapple with a sharp knife - the thinner the better - and place on trays.
4. Bake until the top appears dried (about 30 mins), then flip. Don't worry if you need to do this several times, it is important that they dry out as much as possible so that they aren't sticky.
5. Remove from oven and place in a cupcake tray to curl up the edges. Allow to cool.
6. Remove from cupcake tray and refrigerate in an airtight container for up to three days.
*Don't worry if the pineapple looks too big in diameter for the cupcake, you would be surprised by how much they shrink.
Adapted from Martha Stewart.
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