I adapted the banana cake recipe from my new book and the end result was a beautifully moist, incredibly flavoured cupcake. I used tinned crushed pineapple (with all its liquid) which kept everything moist and the coconut added just the right amount of texture. I topped the cupcakes with a lemony cream cheese frosting and dried pineapple flowers which might require a little effort but the end result is so beautiful (and delicious) that I will make these again and again. You simply slice a peeled pineapple into thin rounds and allow to dry out in a low oven for approximately an hour before placing them into a muffin tray to allow the edges to curl up, for another 30 minutes in the oven. Keep an eye on them as they colour quickly. The pineapple flavour intensifies and the crisp, almost chip-like texture is out-of-this-world delicious. Make these this weekend and wow your guests with a platter of beautiful, summery deliciousness!
