Makes 10 Cupcakes

For The Topping
8 Tbsp Unsalted Butter
1 Cup Brown Sugar
1 Tbsp Heavy Cream
1 Tbsp Bourbon
2 Cups Pineapple, diced

For Cake
6 Ounces Unsalted Butter, soft
1 Cup Sugar
2 Eggs
2 Tbsp Bourbon
1 Tspn Vanilla Extract
1 1/4 Cup Flour
1/4 Cup Cornmeal
2 Tspn Baking Powder
1/2 Tspn Cardamom
1/4 Tspn Kosher Salt
1/2 Cup Buttermilk

For Cardamom Gelato
3 Cups Whole Milk
3 Cups Heavy Cream
2 Cups Sugar
1/2 Tspn Ground Cardamom or 1 Tbsp Pods

For Cake
Preheat the oven to 350. Prepare a cupcake pan w/ nonstick spray. In a small saucepan on medium heat, melt the butter and brown sugar and let simmer about 4 minutes. Add the cream and bourbon. Pour about 1/4 inch of caramel into the bottom of the cups. Sprinkle pineapple on top of caramel.

In a mixer, combine the butter and the sugar. Add the eggs one at a time, and then the bourbon and vanilla. Sift the flour, cornmeal, baking powder, cardamom, and salt. Alternately add the dries and the buttermilk to the butter mixture. Bake about 35 minutes until toothpick comes out clean. Let set about 5, but be sure to turn our while caramel is still fluid. (if you forget, just reheat them in the oven). Garnish w/ cardamom gelato (or cardamom whip cream).

For Cardamom Gelato
Combine everything in a sauce pan and bring to a boil. Let cool. If using pods, strain out. Freeze in ice cream machine according to its directions.