prep time: 15 minutes
bake time: 1 hour
cleanup time: 15 minutes
time spent procrastibaking: 90 minutes.
hey there, procrastibakers. i have an awesome, awesome, tremendous, stupendous, can’t-wait-to-make-this recipe, and absolutely no energy to make it. i feel a little guilty putting off making these cupcakes– almost as if i’m neglecting this blog a week into starting it. but what kind of procrastibaker example would i be setting if i didn’t procrastinate everything– even baking? when i get around to it, the cupcakes i’m planning will be every bit as scrumptious as you can possibly imagine– but it’s just not gonna happen tonight.
instead– i do have a less intense and still super fun recipe to do that’ll be in preparation for tomorrow’s baked goods! pineapple hibiscus flowers are delicate, beautiful toppings that look amazing on cakes, cupcakes, cookies, muffins– whatever! plus, they’re not only edible– they’re delicious! there’s not a lot to them, but they’re a little time consuming, so they’re a good “night-before” kind of recipe. let’s get going!
- small saucepan
- clean paintbrush/pastry brush
- wire rack
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons water
- 1 can (20 oz) pineapple chunks
step one. preheat oven to 275 degrees F.
step two. slice your pineapple into super-thin slices. if you’ve got something fancy like a mandoline or a v-slicer, now’s a good time to break those out– in my case, i’ve got one sharp (read: non-butter) knife, so we all make the best of what we have. clearly, fresh pineapple is where it’s at, and if you can get that– super! but i’m using canned sliced pineapple, and it’s going pretty well. you want the pieces to be as thin as possible so your flowers stay together. slice enough chunks so that you have AT LEAST 60 thin slices– enough for 5 petals on 12 flowers.
step three. combine sugar and water in saucepan over low heat until the sugar has completely dissolved; bring to boil for one minute.
step four. brush both sides of the pineapple slice with the sugar syrup, and place in a single layer on the wire rack. pastry brushes are best, but you can also use a clean paintbrush or a new makeup brush (like i did, haha). put the rack in the oven and bake for at least one hour, or until the pieces start to brown and dry out.
step five. as they brown, take the slices out. the fruit MUST be taken off the tinfoil immediately after being removed from the oven, or it’ll stick– only remove the done pieces, five at a time so you can make the flowers. arrange the petals in a clockwise fan to look like a flower, pinching the centers so they stay together.
these flowers will keep in an airtight container for 48 hours. they’re great decorations on top of cakes or cupcakes– like the ones we’ll most likely make tomorrow! 🙂