Amaretto pineapple cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
For the cupcakes
- 125 g Butter (unsalted) softened
- 175 g Plain white flour
- 30 g Almonds (ground)
- 1 tsp Baking powder
- 160 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 1 tsp Vanilla extract
- ½ tsp Almond extract
- 120 ml Milk (whole)
- 50 ml Amaretto liqueur
For the topping and flambéed pineapple
- 1 Pineapple small
- 100 g Unrefined golden caster sugar
- 100 ml Amaretto liqueur
- 1 tbsp Orange juice
- 1 Vanilla pods
- 400 ml Double cream
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1
Preheat oven to 180°C (gas mark 4) and line a cupcake tray with paper cases. Whisk together flour, ground almonds, baking powder.
For this step you'll need:
- 175g Plain white flour
- 30g Almonds (ground)
- 1tsp Baking powder
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2
With an electric mixer on medium-high speed, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
For this step you'll need:
- 125g Butter (unsalted) softened
- 160g Unrefined golden caster sugar
- 3 Egg(s) (free range)
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3
Mix in the extracts. Reduce the speed to low. Add the flour mixture in three batches, alternating with two additions of milk, and mixing until just combined.
For this step you'll need:
- 1tsp Vanilla extract
- ½tsp Almond extract
- 120ml Milk (whole)
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4
Divide the batter among prepared cups, filling each three-quarters full. Bake, for 18-20 until a cake tester inserted in centre comes out clean. Transfer tins to wire racks; immediately poke holes all over tops of cupcakes with a toothpick. Pour a teaspoon of amaretto over the top of each cupcake. Let cool completely before removing from tins.
For this step you'll need:
- 50ml Amaretto liqueur
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5
For the flambéed pineapple peel and core the pineapple and cut into pieces. Heat sugar in a large pan over medium-high, stirring, until sugar melts and turns golden brown. Add the pineapple and toss.
For this step you'll need:
- 1 Pineapple small
- 100g Unrefined golden caster sugar
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6
Carefully pour in amaretto; immediately tilt the skillet slightly to ignite the alcohol. (If using an electric stove, use a long match to ignite the alcohol.) When flames subside and caramel melts, if there is an excessive amount of liquid in your pan at this stage, strain a little away and then carefully stir in cream, orange juice, and vanilla-bean seeds.
For this step you'll need:
- 100ml Amaretto liqueur
- 100ml Double cream
- 1 tbsp Orange juice
- 1 Vanilla pods
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7
Reduce heat to medium; boil, stirring occasionally, until thickened, about 5 minutes. Let cool completely before using spooning the pineapple mixture over the cupcakes.
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8
Finally, whip the cream to soft peaks and spread the top of each cooled cupcake with the whipped cream. Finish by spooning a generous spoon of flambéed pineapple over the top.
For this step you'll need:
- 400ml Double cream