- 2 cups granulated sugar
- 2 sticks unsalted butter, at room temperature
- 4 large whole eggs
- 2 teaspoons orange extract that uses real orange oil
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup orange soda
- 1 teaspoon fresh orange zest
- 2 cups heavy cream
- 1/2 cup sugar
- 1 teaspoon orange extract that uses real orange oil
- 1 cup fresh crushed pineapple with juice
- 1 teaspoon orange zest
For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
In large mixer bowl, cream together the sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the orange extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with the cream. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of the flour mixture, orange soda and orange zest. Mix until the batter is smooth and all of the flour lumps are gone.
Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
For the topping: In large mixer bowl, beat the cream, sugar and extract on medium speed until stiff peaks form using heavy duty mixer. Gently fold in the pineapple and zest using a plastic spatula.
To assemble: Top each cupcake with large dollop of topping. Serve immediately or chill until ready to serve.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.