Honey Roasted Pineapple Cupcakes

Makes 12-14

1/2 fresh pineapple
2 tablespoons butter
1/2 cup Wildflower honey, divided
1 tablespoon fresh ginger, minced
1/4 cup buttermilk
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
2 large eggs

Heat oven to 375 degrees F.

Remove rind from pineapple, slice and cut into wedges.

Put 2 tablespoons butter in a 13 x 9 x 2-inch pan and place in oven 2 to 3 minutes, until melted. Remove from oven and add 1/4 cup honey; stir. Place pineapple wedges in a single layer; return pan to oven. Roast for 10 minutes, turn wedges over and roast an additional 10 minutes. Remove pan from oven to a cooling rack. Reduce oven temperature to 350 degrees F.

Remove 14 wedges from pan; set aside.

Measure 2 tablespoons of pineapple syrup from pan; set aside.

Place remaining pineapple and syrup in a food processor and pulse until coarsely chopped. Place 3/4 cup of pineapple mixture in a liquid measuring cup. Add ginger and buttermilk; set aside.

Sift together flour, baking soda, baking powder and salt; set aside.

In a mixing bowl, cream 1/2 cup butter until fluffy; scraping sides of bowl, as necessary. Add 1/4 cup honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18 to 22 minutes, or until a wooden pick inserted in center of a muffin comes out clean. Remove to wire rack; cool.

Frost with Honey Pineapple Whipped Cream, if desired.

Honey Pineapple Whipped Cream:

Makes about 1 cup.

1 cup heavy whipping cream
1 tablespoon Wildflower honey
2 tablespoons pineapple syrup
14 pineapple wedges

In a mixing bowl, combine whipping cream, honey and syrup. Beat until peaks form. Spread or pipe onto cupcakes. Garnish with pineapple wedges.

Recipe and photograph provided courtesy of the National Honey Board.