Dried Pineapple Flowers Recipes

Steps:

• Preheat oven to 225 degrees. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment.
• Bake, flipping once halfway through, until darkened slightly, edges are curled, and rounds are dry but still pliable, about 1 hour (the time will be determined by how thinly you've sliced the pineapple). Transfer rounds to a wire rack; let cool completely (they will become crisp as they cool).

Steps:

• Preheat oven to 225 degrees Fahrenheit. Line a large baking sheet or two with parchment paper.
• Cut off the top and the bottom of the pineapple. Trim off the peel - just a thin layer, leaving the eyes.
• Grab a carrot peeler or a paring knife, and using the end of the peeler or the tip of the knife, cut out all of the little "eyes" on the pineapple.
• With a sharp knife, cut paper-thin slices of pineapple - as thin as you can. If you can see your knife through the slice of pineapple while cutting, you're doing it right! *This step is crucial. If your layers are too thick, your pineapples won't dry properly and you'll end up with soggy, sad flower attempts.
• Place slices on a layer of paper towels and blot the tops with more paper towels, extracting as much juice as possible.
• Lay the pineapple slices in a single layer on the parchment. They can be close to one another, but not touching or overlapping.
• Cook for 30 minutes and turn over. Cook for another 30 minutes. Check the pineapple slices - they're done when they're dry and the center may be a smidge tacky, but not damp at all. If they're not there yet, keep baking them, flipping every 15 minutes, until they're dry.
• Remove the pineapple flowers from the oven and carefully place them in a muffin tin. Once they cool, they'll retain that flower shape.
• To store, keep your pineapple slices on a wire rack or in the muffin cups (as long as plenty of air can circulate) at room temperature for up to 3 days before serving. Don't place them in an airtight container or refrigerate them - they need air circulation to retain their shape and stay nice and dry.
• Arrange on cupcakes or cake however you like!

Steps:

• Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
• Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.
• Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.