I‘m back! This time around I’ll be cooking through the dozens and dozens of recipes I’ve torn from magazines, printed off the internet or copied from friends. This first recipe was from a Parade Magazine (Startribune insert from 2019) and was supposedly inspired by the soft-serve ice cream served at Disney parks. Wow these are good – and super easy to make. Fill cupcake liners just below 3/4 full. And as always – trust the recipe! I thought the frosting was a tad thick and added additional juice – which made it a little runny! If you don’t have a pastry bag, fill a plastic bag with the frosting and cut a small hole in one corner. Or simply slather on that frosting. Not sure which I like more – the yellow cake with bits of pineapple baked in or the rich pineapple-favored frosting!
Dole Whip Cupcakes
1 15-ounce box yellow cake mix
1 cup crushed pineapple with juice
1/3 cup vegetable oil
3 large eggs
Frosting:
1 cup (2 sticks) butter, softened
4 cups powdered sugar, divided
1/4 cup pineapple juice
1 teaspoon vanilla extract
Small wedges of pineapple
Preheat oven to 325° and line two cupcake pans with cupcake liners. In a large bowl using a hand mixer, mix cake mix with crushed pineapple, vegetable oil, and eggs. Beat at medium speed for 2 minutes. Pour batter into prepared cupcake pans and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting.
Meanwhile, make frosting: In a large bowl, combine butter, 2 cups powdered sugar, pineapple juice, and vanilla. Using a hand mixer, beat until smooth. Add remaining 2 cups powdered sugar and beat until light and fluffy. Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes. Garnish each cupcake with a pineapple wedge.
Makes 20-24 cupcakes.
connieiscooking 
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