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1
Preheat oven to 325F.
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2
Brush standard muffin tins with butter; dust with flour, tapping out excess.
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3
Whisk together flour, ground almonds, baking powder, and salt.
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4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
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5
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
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6
Mix in extracts.
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7
Reduce speed to low.
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8
Add flour mixture in three batches, alternating with two additions of milk, and mixing until just combined.
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9
Divide batter among prepared cups, filling each three-quarters full.
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10
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes.
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11
Transfer tins to wire racks; immediately poke holes all over tops of cupcakes with a toothpick.
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12
Pour amaretto evenly on top; let cool completely before removing from tins.
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13
To finish, whip cream to soft peaks.
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14
Using a serrated knife (and a gentle sawing motion), slice off tops; reserve.
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15
Spoon 1 tablespoon flambeed pineapple on each cupcake bottom; replace tops.
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16
Dollop cupcakes with whipped cream; spoon more pineapple on top.
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17
Serve immediately.
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18
Stack pineapple rounds; cut into quarters.
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19
Trim core from each wedge, and discard.
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20
Cut pineapple into small dice.
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21
Heat sugar in a large skillet over medium-high, stirring, until sugar melts and turns golden brown.
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22
Add pineapple; toss.
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23
Carefully pour in amaretto; immediately tilt skillet slightly to ignite alcohol.
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24
(If using an electric stove, use a long match to ignite alcohol.)
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25
When flames subside and caramel melts, carefully stir in cream, orange juice, and vanilla-bean seeds (reserve pod for another use).
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26
Reduce heat to medium; boil, stirring occasionally, until thickened, about 5 minutes.
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27
Let cool completely before using or storing.
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28
Refrigerate up to 3 days in an airtight container; bring to room temperature before using.
