Step #1
Method (Makes 12): Place the cake mix, water and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes. Stir in the chopped pineapple and walnuts.
Step #2
Line a standard 12 hole muffin tray tin with muffin cases. Divide the mixture between the 12 muffin cases
Step #3
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch. Allow to cool completely before decorating.
Step #4
Place the pineapple slices in a single layer on a wire rack over a oven tray. Place in a preheated oven 120°C (250°F, Gas Mark 1) and allow to dry in the oven for approximately 1 hour.
Step #5
Remove immediately and shape over a egg cup or carton, pinching in the centre to create a flower shape and then allow to dry. Sift the icing sugar into a bowl and add the butter, cream cheese and vanilla extract.
Step #6
Beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine. Do not over beat or the mixture may become runny. Spread the topping onto each of the cupcake and then place a pineapple flower in the middle on top.
