1 pineapple

Butter 250g

Sugar A 80g

Eggs 4

Baking powder 5g

Low-gluten flour 250g

Sugar B 50g

Water 150g

Method to make Pineapple Blossom Cupcakes

Cut off the ends of the pineapple to make diced pineapple (about 150g) and thinly slice the center part to make pineapple blossoms (about 15-17 slices).

Pineapple flowers: pineapple slices into a non-stick baking tray or a baking tray lined with parchment paper, bake at 160 degrees for 30 minutes, until the edges are browned, but still soft, turn over and put into small molds (I use tartlet molds) at 110 degrees -130 degrees and bake again until dry.

While baking the pineapple flowers, you can make diced pineapple: cut the pineapple into cubes, put it into a container, add the sugar B to 150g of water, bring it to a boil, and pour it into the diced pineapple to soak. Short soaking time is more sour, long soaking time is more sweet, depending on personal preference, you can even soak it in advance and put it in the refrigerator until the next day to use. Strain the water through a sieve before use, reserving the diced pineapple for later use.

Make the cake: Cream together the butter and sugar, and mix with an electric mixer until it becomes large, white and fluffy. Add the eggs one at a time, mixing until smooth, until you have added all four eggs. Then add the pre-sifted low gluten flour and baking powder and mix well.

Add the candied pineapple and mix well, spoon into the molds until they are 8 full and place in a preheated 180°C oven on the middle shelf for about 30 minutes.

Break a toothpick in half, insert a pineapple flower and secure it to the cake.