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
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: In a mixing bowl, combine whipping cream, honey
and syrup. Beat until peaks form. Spread or pipe onto cupcakes. Garnish with pineapple
Yield: 12 to 14; about 1 cup whipped cream
Recipe and photo credit: National Honey Board - nhb.org