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1
For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
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2
In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer.
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3
Add the eggs, one at a time, and mix thoroughly after each addition.
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4
Add the orange extract and mix well.
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5
Combine the flour, baking soda and salt.
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6
Add half of the flour to the mixer bowl along with the cream.
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7
Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula.
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8
Add the rest of the flour mixture, orange soda and orange zest.
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9
Mix until the batter is smooth and all of the flour lumps are gone.
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10
Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven.
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11
The tops of the cupcakes should be lightly browned.
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12
Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake.
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13
Cool the cupcakes completely.
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14
For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer.
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15
Gently fold in the pineapple and zest using a plastic spatula.
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16
To assemble: Top each cupcake with large dollop of topping.
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17
Serve immediately or chill until ready to serve.
