Amaretto-Pineapple Cupcakes

Cupcake? I don't think so. This is so much more than just a cupcake. And it's worth every bit of work involved to create this tasty dessert.

I'm kind of tired at the moment and don't feel much like chatting. But I saved enough energy to get this posting done. And to really suggest that you purchase a copy of Martha Stewart's Cupcakes. This recipe and many other mouth-watering cupscakes are waiting for you to try.

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for tins
1 & 1/2 cups all-purpose flour, plus more for tins
1/3 cup unblanched almonds, finely ground in a food processor
1 teaspoon baking powder
1 teaspoon salt
1 & 1/4 cups sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup milk
1/2 cup amaretto (almond flavored liqueur)
1 cup heavy cream
Flambeed Pineapple (recipe follows)

Directions:
1. Preheat oven to 325 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, ground almonds, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in extracts. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and mixing until just combined.

3. Divide batter among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks; immediately poke holes all over tops of cupcakes with a toothpick. Pour amaretto evenly on top; let cool completely before removing from tins.

4. To finish, whip cream to soft peaks. Using a serrated knife (and a gentle sawing motion), slice off tops; reserve. Spoon 1 tablespoon flambeed pineapple on each cupcake bottom; replace tops. Dollop cupcakes with whipped cream; spoon more pineapple on top. Serve immediately.

Ingredients for Flambeed Pineapple:
8 rounds (each 1/4 inch thick) peeled pineapple
1/2 cup sugar
1/2 cup amaretto
1/2 cup heavy cream
2 tablespoons fresh orange juice
1 vanilla bean, seeds scraped and reserved
Pinch of salt

Directions:
1. Stack pineapple rounds; cut into quarters. Trim core from each wedge, and discard. Cut pineapple into small dice. Heat sugar in a large skillet over medium-high, stirring, until sugar melts and turns golden brown. Add pineapple; toss.

2. Carefully pour in amaretto; immediately tilt skillet slight to ignite alcohol. (If using an electric stove, use a long match to ignite alcohol.) When flames subside and caramel melts, carefully stir in cream, orange juice, and vanilla-bean seeds. Reduce heat to medium; boil, stirring occasionally, until thickened, about 5 minutes. Let cool completely before using or storing. Refrigerate up to 3 days in an airtight container; bring to room temperature before using.