1 (19 ounce) can whole, peeled pineapple with juice
1 (1.5 fluid ounce) jigger rum blend liquor
2 cups apple cider
4 eggs
1/4 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 cup cherry juice
2 scoops orange sherbet
In a double boiler, combine the pineapple, rum and apple cider, about 20 minutes.
In a small mixing bowl, beat eggs, then beat in the juice of one lemon. Stir rum mixture and apples mixture into pineapple mixture. Stir while sifting lemon creamers into remaining orange syrup.
Add orange sherbet by the teaspoon and beat until fluffy. Spread pineapple mixture into drum glasses. Serve cupcakes warm or at room temperature.