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Cupcakes in red cases, topped with lots of cream and pieces of pineapple Tried & Tested

Amaretto pineapple cupcakes

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2 stars based on 3 ratings

This amaretto pineapple cupcake recipe was featured in the 1st Episode of the 1st series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:medium

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Ingredients

For the cupcakes

  • 125g 4½ oz Butter (unsalted) softened
  • 175g 6¼ oz Plain white flour (we like Allinson) Plain white flour
  • 30g 1⅛ oz Almonds (ground)
  • 1tsp 1tsp Baking powder
  • 160g 5⅝ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range)
  • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  • ½tsp ½tsp Almond extract (we like Nielsen-Massey) Almond extract
  • 120ml 4⅛ fl oz Milk (whole)
  • 50ml 1¾ fl oz Amaretto liqueur

For the topping and flambéed pineapple

  • 1 1 Pineapple small
  • 100g 3½ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 100ml 3½ fl oz Amaretto liqueur
  • 100ml 3½ fl oz Double cream
  • 1tbsp 1tbsp Orange juice
  • 1 1 Vanilla pods (we like Nielsen-Massey)
  • 400ml 13½ fl oz Double cream

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180°C (gas mark 4) and line a cupcake tray with paper cases. Whisk together flour, ground almonds, baking powder.

    Ingredients for this step

    • 175g 6¼ oz Plain white flour (we like Allinson) Plain white flour
    • 30g 1⅛ oz Almonds (ground)
    • 1tsp 1tsp Baking powder
  2. Classic mode Step 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.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) softened
    • 160g 5⅝ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range)
  3. Classic mode Step 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.

    Ingredients for this step

    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
    • ½tsp ½tsp Almond extract (we like Nielsen-Massey) Almond extract
    • 120ml 4⅛ fl oz Milk (whole)
  4. Classic mode Step 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.

    Ingredients for this step

    • 50ml 1¾ fl oz Amaretto liqueur
  5. Classic mode Step 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.

    Ingredients for this step

  6. Classic mode Step 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.

    Ingredients for this step

    • 100ml 3½ fl oz Amaretto liqueur
    • 100ml 3½ fl oz Double cream
    • 1tbsp 1tbsp Orange juice
    • 1 1 Vanilla pods (we like Nielsen-Massey)
  7. Classic mode Step 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.

  8. Classic mode Step 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.

    Ingredients for this step

    • 400ml 13½ fl oz Double cream