YIELD: Makes 12-14 cupcakes
1/2 – fresh pineapple
2 T – butter
1/2 cup – honey, divided
1 T – fresh ginger, minced
1/4 cup – buttermilk
2 cups – unbleached all-purpose flour
1/2 tsp. – baking soda
1/2 tsp. – baking powder
1/2 tsp. – salt
1/2 cup – butter
2 large – eggs
Preheat oven to 375°F.
Remove rind from pineapple, slice and cut into wedges.
Put 2 T 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°F.
Remove 14 wedges from pan; set aside.
Measure 2 T 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 toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.
Frost with Honey Pineapple Whipped Cream, if desired.