Dehydrated Pineapple on Hummingbird Cupcakes
17 hrs 25 mins total time
45 mins active time
Makes 12 cupcakes
- 1 small underripe pineapple
- 2 (5 oz) small very ripe bananas
- 1 (15½ oz) can crushed pineapple in natural juice
- ⅔ cup raw sugar
- ¾ cup desiccated coconut
- ¾ cup vegetable oil
- 2 eggs
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
Lime cream cheese frosting:
- ¾ cup unsalted butter
- 1¾ cups powdered sugar
- ½ cup cream cheese
- 1 lime
zested + 1 tablespoon juice
- 1Trim and peel pineapple. Slice crosswise into 0.1-inch (3mm) slices using a sharp knife. Arrange slices in a single layer on the dehydrate basket.
- 2Place basket in rack position 4. Select DEHYDRATE/125°F/SUPER CONVECTION/14 hours and enable Rotate Remind. Press START.
- 3Dehydrate for 14 hours or until pineapple feels dry and papery and tears easily. Rotate the basket when Rotate Remind signals.
- 4For the cupcakes; Mash bananas with a fork in a large bowl. Add drained pineapple, sugar, coconut, oil and eggs. Stir until combined. Sift flour, baking powder and cinnamon over the pineapple-banana mix and stir to combine.
- 5Line a 12-cup muffin pan with cupcake liners. Scoop batter evenly into the liners.
- 6Insert wire rack in rack position 6. Select BAKE/325°F/CONVECTION/35 minutes and enable Rotate Remind. Press START to preheat oven.
- 7Once preheated, place cupcakes in oven and bake for 30–35 minutes or until a skewer inserted into the center comes out clean. Rotate pan when Rotate Remind signals.
- 8Take out and place on a wire rack to cool completely.
- 9For the frosting while the cupcakes bake. Using a Breville bench mixer or hand mixer, beat the butter and powdered sugar until pale and creamy. Add cream cheese and beat until combined. Add lime zest and juice and lightly beat to just combine.
- 10Spoon frosting into a piping bag and pipe onto cupcakes. Decorate each cupcake with a dehydrated pineapple flower.Tip: For dehydrating fruits: A good dehydrating temperature for fruits is 125˚F (52˚C). Dehydrating time will depend on the thickness and type of fruit. The thinner fruit is cut, the faster it will dry and the crispier it will become. Some fruit (i.e. apples, pears and bananas) might discolor over the course of dehydration. This can be prevented by brushing the fruit with lemon-water. Higher acid fruit like pineapple will not brown as much. Use firmer fruit when dehydrating whole pieces or slices. Overripe fruit is great in fruit leather. The sweeter the fruit the more pliable the dehydrated fruit will be because of the elevated sugar content. Use young, firm pineapples for an even pale yellow result.