Sister Sunday

Pineapple Flower Cupcake Topper

Hello everyone, my name is M. ("Hello M!") And I'm a pinaholic.
I've never admitted this before, but it sure feels good to have off my chest. Now, admittedly, I do spend, or let's be real: waste way too much time there, but boy do I get some inspiration. These past weeks, this really cool cup cake topper have been popping up on my screen repeatedly, and this week end I just had to give it a try myself.

The first thing you do is to cut off the top and bottom and peel the pineapple. Then, use a small melon baller or a vegetable peeler to take out the brown eyes. Cut as super thin slices and place on a lined baking sheet. Bake at 225 F or 105 C for 30 min. Turn them and bake for 30 more min. Place in a cupcake tin and let cool for a couple of hrs. Can be stored in a n airtight container in the fridge for up to three days.

Inspiration:
Annie's Eats
Martha Stewart