Eric Lanlard’s Amaretto Pineapple Cupcakes

by Sam Bilton on February 22, 2013 No comments

Makes 12

This is the sort of cupcake I imagine Carrie Bradshaw eating in Sex and the City. With flambeed pineapple, fresh cream and nutty Amaretto it’s a grown up cupcake, decadent enough to be served as a naughty dessert. However, if all this indulgence makes you feel a little guilty, feel reassured that, in making these cakes, you are taking a step towards Fair Trade (so long, of course you use fair trade products. I got my fair trade pineapple from Riverford). Fairtrade Fortnight will run from Monday 25 February to Sunday 10 March 2013.


Baking Mad has loads of interesting cupcake ideas and tips on their website. And if you love pineapple you may also like these recipes on the Comfortably Hungry blog.

Be warned – this is a truly divine recipe!



For the cupcakes

  • 125g unsalted butter at room temperature
  • 175g plain white flour
  • 30 ground almonds
  • 1 tsp baking powder
  • 160g golden caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ tsp pure almond extract
  • 120ml milk
  • 50ml amaretto

For the flambéed pineapple and cream topping

  • 1 small or ½ large pineapple
  • 100g golden caster sugar
  • 100ml amaretto
  • 500ml double cream
  • 1 tbsp fresh orange juice
  • 1 vanilla pod, seeds removed


  1. Preheat oven to 180°C/Gas 4 and line a cupcake tray with paper cases. Mix together flour, ground almonds, baking powder.
  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.Cupcakes-143
  3. Divide 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. Leave to cool completely before removing from the tin.
  4. For Flambéed Pineapple; Peel and core the pineapple and cut into small chunks. Heat sugar in a large pan over medium-high, stirring, until sugar melts and turns golden brown. Add the pineapple and toss.
  5. Carefully pour in the amaretto; immediately tilt skillet slightly to ignite the alcohol. (If using an electric stove, use a long match to ignite the alcohol. Don’t stand too close or you may lose your eye brows!) When flames subside and caramel melts, if there is an excessive amount of liquid in your pan at this stage, strain a little away (I had loads of liquid so I reserved some to add to the cream for the topping) and then carefully stir in 100ml of the cream, orange juice, and vanilla-bean seeds. Reduce the heat to medium; boil, stirring occasionally, until thickened for about 5 minutes.
  6. Finally, whip the remaining 400ml cream with around 2 tbsp of reserved liquid (if you have any) 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. Alternatively, spoon loads of the sticky pineapple over the naked cakes and serve the cream on the side (as I’ve done in the picture at the top of this post).

You can see Eric’s original recipe here.

Sam BiltonEric Lanlard’s Amaretto Pineapple Cupcakes

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