In a nod to yesterday celebrations I made lemon and elderflower cupcakes for the kids, decorated with fresh elder flowers, vetch leaves (which taste like peas) and dried pineapple flowers. It was all I could do to stop eating all the pineapple before putting them on the cake. It’s been a long time since I’ve made these and I’d forgotten how easy (and tasty) they are. If you’d like to know how I made them, leave a comment below and I’ll share. *
EDIT: Pineapple flowers - turn the oven onto 100 degrees C. take 1 fresh pineapple, top and tail, slice the skin off and take the ‘eyes’ out. Keeping the core intact, slice rounds very finely. Place pineapple on a baking tray and put into the oven for around 30 mins, take out and turn slices over and put back in for another 30 mins. Take a couple of cupcake tins and push a pineapple slice in each home and put back in the oven for another half an hour. Keep checking on them. They are ready when the edge start to brown slightly, they feel dry to the touch and you can see a lighter ‘centre’ in the middle as you can see in the photo.
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