Lemon & Honey Cupcakes with Pineapple "Flowers"

Preheat oven to 350º F. Combine all dry ingredients (flour, baking soda, baking powder, salt) in a bowl, set aside. In a separate bowl, combine lemon juice (and zest), sour cream and milk. In another bowl, cream butter and honey, then add eggs one at a time, mixing well. Add half the dry ingredients to the butter mixture, then add in the lemon mixture and stir. Add in the rest of the dry mix and beat thoroughly.  

Fill cupcake holders 2/3 full and bake 18 to 22 minutes. To make the lemony icing, I like to get a store-bought icing and gradually add lemon extract to it until it has a bright lemony flavor. Ice your cupcakes once they’ve cooled.

You can make this a day ahead:  Pre-heat oven to 250° F. To make the pineapple flowers, you’ll need either a mandolin or a very sharp knife to cut the pineapple sideways, into paper thin circles (the core of the pineapple will become the middle of the flower). Line a baking sheet with parchment paper and place a single layer of pineapple slices, leaving room between each slice. Bake for approximately 25 minutes, flip over, and bake an additional 20 minutes or until the pineapple is completely dry – you’ll end up with beautiful flowers to top your iced cupcakes with!