Preheat oven at 180°C.
Mix all wet ingredients Oil, canned pineapple Juice, condensed milk, Pineapple Essence, canned pineapple water in a bowl. Add sugar. Whisk well until sugar dissolves and mixtures become fluffy.
Sift Jowar Flour, Maida, baking powder, baking soda together thrice for any impurities. Add salt. Mix well. Keep aside.
Mix dry ingredients slowly into wet mixture. Fold gently. Do not overmix.
Pour the batter evenly into the silicon muffin molds. Lightly tap so that batter is spread evenly and there are no air bubbles. Arrange them on a baking tray. If using standard muffin tins line, them with parchment paper or coat with oil spray and flour.
Bake them on high temperature (200-degrees C) for 5 minutes then lower the temperature to 180-degree C and bake again for 13-15 minutes. Insert a toothpick, it should come out clean. Let the molds sit on a counter for 5 minutes.
Flip the muffins and let it cool on wire rack.
Pineapple cream frosting - Place a large glass or metal bowl in the refrigerator for 20 minutes. Chill the whipping cream.
Once the bowl chilled take it out. Take chilled water or ice cubes in a large utensil. Place this bowl in the center.
Pour chilled whipping cream and pineapple essence. Using electric beater, beat the cream on low-medium speed. Beat it until stiff peaks forms. Don’t overbeat.
Divide whipped cream into two bowls.
Add a few drops of yellow food color in one portion. Mix gently. Keep another portion as it is.
Fill white and yellow whipped cream in separate piping bags. Cut the tip and keep ready.
Take cling wrap sheet on a chopping board or any flat surface. Pipe out yellow color whipped cream frosting in a log down the center. Repeat with the white or original one piping it out parallel alongside the yellow color. Repeat this process.
Fold the wrap over to shape it into one large log. Twist the wrap edges. Slightly cut one side of the log for the frosting to flow out of.
Gently drop the log into a piping bag, open section down fitted with a star nozzle or any decorative nozzle. Twist the bag closed. Press the frosting towards the tip.
Refrigerate it for 10 minutes.
Remove and pipe it out into a swirl. Begin at 4 and pie out clockwise around 3. Lift the tip and move it gently towards the center. Repeat this with all the muffins. Repeat this process with all the muffins.
Garnish it with pineapple jam and canned cherries. Serve.
