Kitchy Hawaiian Cupcake

yield: 48 regular cupcakes

Cupcakes

1 lb 9 oz flour
4 cups sugar
25.2 g baking powder
1 teaspoon kosher salt
2 cups milk
1 1/2 cups vegetable oil
1 cup cold water
1/2 cup pureed frozen pineapple
2 tablespoons pure vanilla extract
4 eggs


Preheat the oven to 350 F. 

In a large bowl, sift the flour, sugar, baking powder and salt together. Set the bowl aside.

In an electric stand mixer bowl fitted with a paddle attachment, add the milk, vegetable oil, water, pineapple, vanilla extract and eggs. Beat the wet ingredients together on medium speed for 2 minutes. Add the dry mixture into the bowl in three additions, scraping down the sides after each addition is mixed in. Pour 1 cup of the cooled Brown Sugar Sauce into the mixer bowl. Mix on low to medium speed until all the ingredients are mixed together.

Fill each cupcake liner three-quarters full with the batter. Bake for 21 minutes. 

Brown Sugar Sauce

288 g brown sugar
3/4 cups milk
3 oz butter

In a medium saucepan, add the brown sugar, milk and butter. Heat on medium to high heat until the mixture bubbles and becomes thick enough to coat the back of a metal spoon, 10 to 15 minutes. Remove from the heat and pour into a heatproof bowl. Let cool.

Pineapple Filling

1 tbsp cornstarch
8 oz pureed pineapple
192 g brown sugar

Mix 1/2 cup cold water and the cornstarch in a small bowl with a fork. Put all ingredients in a medium saucepan and bring the mixture to a boil medium to high heat. Stir with a wooden spoon until the mixture thickens. Remove from the heat and pour into a bowl. Let cool.

Teriyaki Buttercream Frosting

20 oz unsalted butter, room temp
10 oz cream cheese, room temp
13 cups powdered sugar
1/4 cup teriyaki sauce
1/4 + 1/8 cup Brown Sugar Sauce, recipe above
1 tbsp vanilla extract

In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until smooth. Mix in the teriyaki sauce, brown sugar sauce, and vanilla extract. Scrape down the sides. Add 7 cups of powdered sugar, mix well. Add the other 6 cups, mixing thoroughly again, until the sugar is fully incorporated.  

Caramelized Roasted Pig

21 g butter
3 tbsp brown sugar
12 oz roasted pig, chopped

In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar and butter melt together. Add the roasted pig, and stir until all the meat is coated with the mixture. Pour onto wax paper, and cool.