Garlic Pig

I had a milestone birthday last week. It was the big 4–0. My friend Jeremy turned forty a full week before I did, so at least I had someone to walk me through it. Jeremy’s main issue with it all was that people kept asking him how he was doing, and was he okay – as if he had just been diagnosed with some strange illness. If anyone had doubts about my health and well being they kept it well hidden. For the most part, I just found that people were extra special nice on to me on this particular birthday. To be honest, I thought turning forty was really pretty fun.

I decided to take full advantage of the occasion. I even played the “I deserve a big gift” card with my husband. But I’m embarrassed to admit that my heart’s one true desire upon turning forty was . . . was, well, a vacuum cleaner. Yes, I could have probably asked for just about anything, and I go and pick a vacuum cleaner. But a nice vacuum cleaner. The truth is, I love to vacuum. I find it immensely satisfying. Therapeutic even. The fact that the house gets clean in the process almost seems like an added bonus. But I’ve always been underwhelmed with the performance of my vacuum. For years, I’ve suffered from serious vacuum cleaner lust.

For the cherries:
16 tart cherries, whole and pitted
2 tablespoons honey
4 tablespoons dark rum

Mix rum and honey well and leave cherries to soak, covered, for 3 to 4 days.

For the topping:
4 tablespoons butter
16 teaspoons dark brown or muscovado sugar
16 pineapple rings
16 rum and honey soaked cherries

For the cake:
3 eggs
1 cup white sugar
1/4 cup reserved pineapple juice
1 teaspoon vanilla
1 1/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon slat

Preheat oven to 375º F. Grease 16 muffin wells with cooking spray or butter. Cut each tablespoon of butter into quarters to make 16 little cubes of butter. In each well, put a cube of butter and 1 teaspoon brown sugar. Pop the muffin pan(s) into the warm oven for a few seconds to melt the butter and sugar. Remove from heat. Depending on the size of the pineapple rings, slice anywhere from a  1/4″ to 1/2″ section out of the ring. Do a test ring to determine how much you need to slice out. The cut ring should lay neatly into the muffin well, sort of reforming a complete circle. Put a ring of pineapple in each well, followed by a cherry pushed into the center of each ring.

For the cake, separate the three eggs, reserving the whites into their own bowl. Beat the yolks until light and smooth. Add the sugar, pineapple juice, and vanilla. Beat until the sugar is well dissolved. Sift together the flower, baking powder, and salt. Stir into the egg mixture. Beat the egg whites until they hold soft peaks. Fold whites gently into the batter. Pour over the fruit, filling each well 3/4 full.

Start the cupcakes baking at 375º F and trun down the heat to 350º F after about 5 minutes. Bake for about 15-20 minutes until a toothpick inserted comes out clean. Remove from oven. After a few minutes, run a knife around each cupcake until they seem loose. Put a large cookie sheet on top of the muffin pan and carefully flip the whole works over to release the inverted cakes. Let cool.

For the spirited whipped cream:
I cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon dark rum
1/2 teaspoon vanilla

Beat everything together in a cold mixing bowl until desired consistency is reached. But don’t do like I did on my birthday and almost make spirited butter instead.