Amaretto-Pineapple Cupcakes

Preparation

1. Step 1

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

   Step 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.

   Step 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.

   Step 4

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

2. Flambéed Pineapple

   Step 5

   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.

   Step 6

   Carefully pour in amaretto; immediately tilt skillet slightly 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 (reserve pod for another use). 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.