Purple Heart Cupcakes

For the frosting:
Boil purple yams until fork tender. Cool, then peel.

Using a food processor, blend with powdered sugar, oil and rose water until creamy. Store in an airtight container in the fridge.

For the cake:
Preheat oven to 350ºF.

Cut the head and bottom of the pineapple. Tracing the blade along the yellow flesh, slice the thorny outer layer off, working around the fruit. The center is tough and inedible. Cut around the center. Store half of the pineapple a plastic bag in the fridge for use later in a salad or mai tai! Chop the remaining half into small cubes, about 1/4-inch each.

Cream butter and sugar until smooth. Add egg. Incorporate salt, flour and baking powder until just incorporated. Do not overwork the batter.

Using a wooden spoon, gently add the pineapple cubes and mix into the batter until nicely coated.

Line a cupcake pan with paper liners and fill each about 3/4 with batter. Bake 15-20 minutes, until you can smell the cupcakes and a toothpick inserted into the center comes out clean.

Transfer to a wire rack for cooling. Finish with a generous slather of the purple yam frosting and sprinkle decorative edible stars on top.