Amaretto-Pineapple Cupcakes

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Brush standard muffin tins with butter; dust with flour, tapping out excess.
3. 3
   Whisk together flour, ground almonds, baking powder, and salt.
4. 4
   With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
5. 5
   Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. 6
   Mix in extracts.
7. 7
   Reduce speed to low.
8. 8
   Add flour mixture in three batches, alternating with two additions of milk, and mixing until just combined.
9. 9
   Divide batter among prepared cups, filling each three-quarters full.
10. 10
    Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes.
11. 11
    Transfer tins to wire racks; immediately poke holes all over tops of cupcakes with a toothpick.
12. 12
    Pour amaretto evenly on top; let cool completely before removing from tins.
13. 13
    To finish, whip cream to soft peaks.
14. 14
    Using a serrated knife (and a gentle sawing motion), slice off tops; reserve.
15. 15
    Spoon 1 tablespoon flambeed pineapple on each cupcake bottom; replace tops.
16. 16
    Dollop cupcakes with whipped cream; spoon more pineapple on top.
17. 17
    Serve immediately.
18. 18
    Stack pineapple rounds; cut into quarters.
19. 19
    Trim core from each wedge, and discard.
20. 20
    Cut pineapple into small dice.
21. 21
    Heat sugar in a large skillet over medium-high, stirring, until sugar melts and turns golden brown.
22. 22
    Add pineapple; toss.
23. 23
    Carefully pour in amaretto; immediately tilt skillet slightly to ignite alcohol.
24. 24
    (If using an electric stove, use a long match to ignite alcohol.)
25. 25
    When flames subside and caramel melts, carefully stir in cream, orange juice, and vanilla-bean seeds (reserve pod for another use).
26. 26
    Reduce heat to medium; boil, stirring occasionally, until thickened, about 5 minutes.
27. 27
    Let cool completely before using or storing.
28. 28
    Refrigerate up to 3 days in an airtight container; bring to room temperature before using.