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Vegan Pineapple Cupcakes with dehydrated pineapple flowers


  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 4 large, 6-8 small 1x

Ingredients

Scale

Cupcakes:

  • 1 & 1/2 cups flour
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cane sugar
  • 1 banana, mashed
  • 1 cup coconut oil, melted and cooled
  • 1 & 1/2 tsp vanilla
  • 1/2 cup coconut milk or almond milk
  • 3/4 cup crushed pineapple, drained well or fresh pineapple chopped into small pieces
  • Garnish: 1 pineapple (optional)

Icing:

  • 1 and 1/2 cups unsalted buttersoftened
  • 5 cups confectioners’ sugarsifted
  • 1/8 teaspoon salt
  • 46 tablespoons coconut milk or almond mil

Instructions

  1. Dehydrated Pineapple: Preheat the oven to 200. Remove the top and the outside of skin of the pineapple with a knife. Take a melon ball scooper and remove any of the eyes of the pineapple. The more you scoop out the greater the texture will be on the pineapple flowers.
  2. Place the pineapple sideways and make thin slices all the way through the core. Lay the slices on paper towels to absorb excess moisture. Once dried place into muffin tins and press into the cavities. This will give them a curve to resemble flowers.
  3. Dehydrate in the oven for 25 mins or more then set aside to cool. The thicker the slices the longer it will take to dehydrate them. You want them to be more on the yellow side, and they will firm up once removed from the oven. (Mine became a little more golden lol)
  4. Cupcakes: Preheat oven to 350 degresss. In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
  5. In a mixing bowl combine the mashed banana, melted coconut oil, vanilla, and almond milk, mix until combined. Add in the drained crushed pineapple, and mix well.
  6. Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
  7. Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about 1/2 full. Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean
  8. Icing: Using a handheld mixer or stand mixer fitted with the whisk attachment, beat the butter on medium-high speed until smooth and creamy, about 5 minutes.
  9. Add 2 cups of confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened. Gradually add in the remaining sugar, one cup at a time, mixing well after each addition. Stop to scrape down the sides of the bowl as needed.
  10. And the salt and the coconut milk, one tablespoon at a time, beating on medium speed until fully incorporated. You may need more or less of the coconut milk depending on how strong you’d like the flavor.
  11. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.

Notes

You could swap the coconut milk for pineapple juice for more of a pineapple flavor in cupcakes or icing
You can always buy store bought vegan icing to reduce the amount of steps!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 1
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