Cook's Note: If using unbleached all-purpose flour
instead of unbleached pastry flour
, reduce the flour quantity to 3 cups.
For the pineapple filling: Combine sugar, pineapple
, cornstarch, butter, lemon zest, ginger, and salt and cook over medium heat, stirring constantly, until thick and clear. Stir in the lemon juice
and cool completely.
For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 30 cupcake liners.
the flour, baking powder, and sea salt
into a medium bowl and whisk
together. In a liquid measuring cup, mix the wine with the vanilla extract and vanilla paste. In the bowl of an electric mixer
fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs
, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and wine
mixture, beginning and ending with the flour.
Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes. Cool the cupcakes completely.
For the almonds: Heat the almonds, sugar, and butter in a heavy skillet over medium heat. Cook, stirring constantly, until the almonds are toasted and the sugar
is golden brown, about 15 minutes. Stir in the vanilla. Spread on aluminum foil and sprinkle with the salt. Let cool, and then break into small clusters.
For the whipped cream
: Whip the heavy cream
until fluffy. Whip in the goat cheese just until incorporated. Fold in the strawberries. Spoon the mixture into a pastry bag
fitted with a large straight pastry tip.
To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon pineapple filling. Pipe a swirl of goat cheese
whipped cream onto the top of each cupcake. Top each cupcake with a small amount of sugared almonds.