【Pineapple Flower Cupcake】: Liver-Nourishing Mini Cake

Flavor: Other; Technique: Baking; Time: 45 minutes; Difficulty: Easy.

【Pineapple Flower Cupcake】: Detailed Cooking Steps

Prepare all ingredients;

Mix low-gluten flour with salt, aluminum-free baking powder, and almond flour, sift 2-3 times. It’s okay if there are some almond flour lumps, as long as it’s not clumping together;

Soften butter until it can easily leave a fingerprint when pressed, beat until smooth and creamy;

Add powdered sugar, beat until butter turns white, light, and fluffy;

Add beaten egg liquid gradually;

Each time, beat until butter and egg liquid are evenly mixed before adding the next batch;

After adding about half of the egg liquid, sift in 1/4 of the flour mixture, mix well;

Continue adding egg liquid gradually until all is added, the butter mixture should have clear lines and be able to form peaks;

Add the remaining flour mixture;

Preheat the oven to 190 degrees. Use a spatula to fold or gently mix until there is almost no dry flour left;

Add pineapple jam;

Use a spatula to mix evenly, the cake batter should be smooth, glossy, and without lumps;

Transfer the cake batter into a piping bag. If not using a piping bag, this step can be skipped;

Pipe into paper cups, fill 7-8 tenths full;

Place the molds in the preheated oven, middle rack, top and bottom heat, 180 degrees, bake for 25-30 minutes until the cakes rise, the surface is golden brown, and a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack;

Cut the pineapple for decoration into thin slices of 0.3-0.5cm, bake in the middle of the oven, top and bottom heat, 175 degrees, for about 15 minutes to evaporate some moisture and soften the pineapple;

Place the pineapple slices in the molds, return to the oven at around 170 degrees, middle rack, top and bottom heat, bake for about 20 minutes until golden brown. After baking, leave the pineapple slices in the molds to cool completely and set;

Brush the surface of the cupcakes with honey, milk, or pineapple syrup, then fix the prepared pineapple flowers on top of the cakes. If concerned about stability, you can use toothpicks to secure the connection between the cake and the baked pineapple flowers.