METHOD

1. To make the pineapple flowers, preheat the oven to 100°C (200°F).
2. Place the pineapple slices between sheets of absorbent kitchen paper and press to remove the excess juice. Place onto baking trays lined with non-stick baking paper and bake for 45 minutes, flip them over and bake for a further 45 minutes or until dry to touch. Allow to cool on the trays until cool enough to handle, then press into non-stick muffin tins. Allow to set for 1 hour or until the edges curl up into a flower shape. Store in an airtight container until ready to use (see cook’s note).
3. To make the passionfruit cloud cupcakes, preheat the oven to 160°C (325°F). Line a 12-hole muffin tin with paper cases.
4. Sift the flour and baking powder into a large bowl. Add the caster sugar, eggs, milk, butter, vanilla, passionfruit pulp and lemon rind and whisk using a handheld electric mixer for 1 minute until combined. 
5. Spoon the mixture into the prepared paper cases and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to wire racks to cool completely.
6. To make the whipped cream frosting, place both the creams, icing sugar and extra vanilla in a bowl and whisk until soft peaks form. Transfer frosting to a compostable plastic bag and snip one corner to make a piping bag.
7. To serve, pipe the frosting onto the cupcakes and top with a pineapple flower. Makes 12

Cook’s tip:

You can make the pineapple flowers up to three days ahead and store them in an airtight container in a cool dry place.

Photography: Chris Court