Pineapple Lemon Cupcakes
3⁄4 cup (1-1⁄2 sticks) unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1⁄4 cup dark rum
3⁄4 cup pineapple juice
1⁄4 cup lemonade
3 cups all-purpose flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 tablespoons vodka
3 tablespoons blue Curacao
5 drops blue food coloring

Rum Pineapple Topping
3⁄4 cup (1-1⁄2 sticks) unsalted butter
1-2⁄3 cups light brown sugar
4 tablespoons dark rum
12 maraschino cherries
1 pineapple, cored and sliced into wedges

Directions:
1. Preheat oven to 350 degrees F. Grease and flour two cupcake pans.
2. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Stir in vanilla and rum. Mix in pineapple juice and lemonade. Add flour, baking powder and salt. Transfer one-third of the batter into a separate bowl and stir in vodka, blue Curacao, and food coloring.
3. For the topping: In a saucepan over medium heat, stir butter and brown sugar 3 minutes, or until melted. Remove from heat and stir in rum. Reserve one-third of the mixture; spoon the rest into pans. Put a cherry into the center of each cup and arrange pineapple wedges around each cherry.
4. Spoon the yellow batter into pans, and then the blue batter. Bake 25 to 30 minutes.
5. Let cakes cool a few minutes, and then loosen with a knife. Press a serving tray to the pan; flip over to unmold cakes. Drizzle with the rest of the rum-sugar syrup.

Type of Cake: Individual Cakes
Serves: 10–12
Booze Meter: Feeling It