Vegan Pineapple Cupcakes
Lately I’ve been going down my foodie bucket list and all I can think is, why did I wait so long! If you had asked me what a pineapple flower was years ago, I would have been clueless. However, I came across this concept in a food magazine and was just instantly intrigued. Typically dehydrating fruit can be a long drawn out process and it seems to reduces the quantity by half. Needless to say, I haven’t explored dehydrated fruits a lot.
When I saw the concept for pineapple flowers, I thought to myself, I have to try this!
While the process is super easy, I’m going to create a video tutorial asap to make the experience even more seamless. (stay tuned). What I love about this cupcake, is everything! It’s a handful of ingredients, you could skip the icing altogether if you desire, has notes of banana, the most buttery soft texture, you can buy store bought icing to reduce the steps, the flowers are effortless, gorgeous and add a wonderful touch to a classic concept!
If you’re searching for an effortless recipe that will make you look like a true iron chef, you have to try this recipe for vegan Pineapple Cupcakes with dehydrated pineapple!!
Why this recipe is great:
Quick
Easy
Dehydrated pineapple adds to the decor!
Buttery soft!
Non vegan approved
Recipe Tutorial for Pineapple Flowers
[tasty-recipe id=”57344″]
I think you may have a typo in your recipe as to the quantity of cupcakes. My sister and I both made this recipe and we both ended up with 15 cupcakes using a standard/regular muffin tin and filling up the cupcake liners a standard 2/3 full. Not sure where you’re getting 4 large or 6-8 small cupcakes. The cupcakes in the photos (both in the pan and finished) appear to be your basic/standard sized cupcakes. I found them to be a little oily with the 1 up of coconut oil. And they didn’t quite rise with a little domed top; they’re rather flat-ish. Overall taste and texture is pretty nice, but not as pineapple-y as I would like. I’ll definitely try using the pineapple juice in the batter instead of the coconut milk. Also, did you use coconut milk (full-fat or lite) from the can–like for cooking; or did you use a coconut milk that’s usually used as a dairy milk substitute–just ready-to-drink from a carton?
Hi Michelle, Thanks for letting me know the quantity! I make my cupcakes on the larger size using a large muffin tin as it captures better in images. In terms of the cupcakes having a flat top, that’s due to overfilling them with batter. You have to fill them less to create the dome top. With the coconut milk you have to use the full fat canned option.