Next month you’ll be able to get your own copy of Southern Seduction.
I love to add food into my books. I wouldn’t call myself a “foodie” but I do like to eat…a lot. If you’ve read any of the Once Upon a Tiara series you visited The Cupcakery. Each season this bakery develops a cupcake to die for. Yes, as the author, I have made all of these cupcakes at one point in my life. Since this series is winding down, I thought I’d share the tiara for the hummingbird cupcake. By the way… did you know that this particular cake originated in Jamaica? #DessertHistory
Maggie Swayne, a one-time-beauty-queen, tops her hummingbird cupcake with a pineapple tiara. It’s fitting of course. No matter what Maggie’s going through…which right now is being cut off from the family-funds, she’s going to make her way….one way or another.
How did she make the pineapple tiaras you ask.. Well let me show you!
1-Let’s start with an apron… this can get messy.
2-Find a not-so-ripe pineapple. The firmer.. the better to slice.
3-Trim off the outside of the pineapple.
4- using the tip of a potato/carrot peeler,
dig out the “eyes” until it looks like this
5- Turn the pineapple on its side and slice super thin slice through the core and then lay flat on a paper towel
6. bake at 250 degrees for an hour. Flip after 30 minutes. When the hour is up, you may need to flip again. If they’re still wet, continue baking at 15-minute intervals. These are going to be sticky to the touch and that’s okay. You don’t want them juicy. Once they’re crispy/dry enough, pull them out and push them into a cupcake pan. While they’re drying, this will give them that upright crown appeal.
7. Let them dry over night.
8. Once they’re dry, crown your cupcakes!
Cool note.. they’re totally edible.. but don’t expect that candied-dried taste that comes from a trail mix.
Don’t forget to pre-order this fantastic deal!
I’ve been paired up with the fabulous Pamela Yaye this month. Check out her books.