Dried Pineapple Flower Cupcake Toppers
I am at the beach on vacation. Everywhere I look I see beautiful pineapples that are calling out to me! They are saying, “Lisa, turn me in to a dried pineapple flower and use me as a cupcake topper!” I didn’t pack my food dehydrator but that doesn’t matter because you can make these in the oven and they will turn out beautifully.After you dry them in the oven for about an hour they need to sit on the counter overnight until they dry completely. If you place them in a muffin tin, they will have a nice flower shape when they dry.
Supplies for Dried Pineapple Flower Cupcake Toppers:
1 Fresh Pineapple
Silpat or parchment paper
- Begin by pealing a pineapple. If you want to know how to peal it, there is a video at the end of this post that will show you exactly what to do.
- Once the pineapple is pealed slice it into very thin slices. The thinner the better.
- Then, place the slices on a Silpat or a piece of parchment paper and bake at 225°. Bake one one side for 30 minutes and then turn them over and bake for an additional 30 minutes on the other side. If you cut them a little on the thick side you may need to bake them a little longer.
Remove them from the oven and carefully place each slice into one of the muffin tin cups. This will help them look like a flower as they dry.
I had to leave them in the muffin tin for almost 10 hours before they dried because I didn’t slice them thin enough. Even though they were thicker they dried and looked like flowers. Next time I will be sure to slice them very thin.
They may be a little on the thick side but they taste wonderful! Dried pineapple flowers are a perfect vacation treat. And who knows, I might even invest in a mandoline slicer if I find one wide enough to slice a pineapple. Do you all know what kind I can get?