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To make the cupcakes, begin by preheating oven to 350 degrees . Line two muffin tins with cupcake liners.
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Make sure all your ingredients are room temperature.
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In a bowl, combine flour, salt, baking powder and soda and mix.
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In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
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Add eggs, one at a time, scraping the bowl after each addition.
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Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
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Repeat this 3 times, until you have incorporated all the flour and buttermilk.
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Fill each cupcake liner ⅔ of the way full.
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Bake cupcakes for 20 minutes or until a knife is inserted and comes out clean. Cool completely.
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For the frosting, beat softened butter, powdered sugar , salt, vanilla, and pineapple juice on medium high speed (start low and work your speed up to avoid a mess) and beat until smooth.
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To make the pineapple flowers, preheat oven to 225 degrees.
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Slice the top and bottom off of the pineapple and remove the rind.
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Remove and discard pineapple "eyes." Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets.
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Place slices on a parchment paper lined cookie sheet and bake for 30 minutes.
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Turn the slices and bake for another 30 minutes, or until the edges begin to brown.
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While warm, place dried pineapple slices in muffin tins so that the edges turn upwards. Allow them to cool completely this way.
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To assemble to cupcakes insert the base of a large pastry tip into the center of a cupcake about ¼-inch deep, and twist until the cake center twists alongside the tip; pull directly up to remove the center. Repeat with all of the cupcakes.
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Spoon in 1 tablespoon of pineapple curd into each cupcake.
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Frost cupcakes and top with pineapple flower.