Amaretto pineapple cupcakes

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


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

  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.

  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.

  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.

  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.

  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.

  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. 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.

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