Comfy Japanese cuisine! The aroma will entice you in!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 35 |
| Yield: | 35 cupcakes |
Ingredients
- 1 ½ cups white sugar
- ½ cup butter
- ¼ cup vegetable oil
- 3 eggs
- 1 (8 ounce) can crushed pineapple, well drained
- ¾ cup milk
- ¼ cup brandy, or as needed, divided
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon brandy
- 1 (15 ounce) can cream of coconut
- 1 (8 ounce) package cream cheese, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.
- Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.
- Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.
- Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn’t rise a lot).
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
- Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.
- Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 172 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |