Pixie Crust Dole Whip Cupcakes

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Method. Preheat oven to 325°F. Spray two (9-inch) round baking pans with cooking spray and line with parchment or wax paper. Press crushed pineapple through a sieve to drain well, reserving the juice. Juice should measure about 1-1/3 cups. Set aside. Add pineapple to food processor and process until pureed.

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Step 2 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.

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Preheat oven to 350°F. Line muffin tins with cupcake liners. Stir together pineapple with juice, cake mix, gelatin, eggs, water, and oil in large bowl. Spoon into muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire racks.

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Preheat oven to 350 degrees Fahrenheit. Line muffin pan with 24 cupcake liners. In an electric mixer or a large bowl with a hand mixer, cream together butter and sugar. Add eggs, milk, and pineapple juice, mix well. Sift or whisk together dry ingredients to break up any lumps.

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In a large bowl, combine butter, 2 cups of powdered sugar, pineapple juice and vanilla. Using a hand mixer, beat until smooth. Add remaining 2 cups of powdered sugar and beat until light and.

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How to Make Dole Whip Cupcakes. Step 1 - Preheat oven to 350 degrees f. Step 2- Prepare Cake mix in a large mixing bowl. Step 3 - Bake as directed and prepare frosting. Step 4 - Frost cooled cupcakes with Pineapple Buttercream (recipe below) using a piping bag and tip.

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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.

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Instructions: Whip heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Set aside. Heat milk in a small saucepan over medium heat until very hot but not boiling. Whisk in gelatin and stir until dissolved. Remove from heat and cool for 10 minutes.

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Pineapple Cupcakes. Set oven to 350 degrees F. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer with the paddle attachment beat the eggs and sugar on medium speed until light and smooth. On low, mix in the vanilla and oil.

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To Make The Dole Whip Cupcakes. 1 box of Foodstirs Simply Sweet vanilla cake mix. 9 Tablespoons vegan butter. 3/4 Cup Crushed pineapple in juice. Ground flax seeds. Follow all of the Foodstirs directions. To make vegan, you will need to replace the eggs with 1 tbsp ground flaxseeds mixed in 2.5 tsp hot water. Use vegan butter instead of regular.

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Transfer cupcakes to wire racks. While the cupcakes are cooling, make the frosting. Mix the butter in a mixer until fully smooth, then slowly add the powdered sugar in, one cup at a time, until it is all mixed. Add 2 TBS of crushed pineapple and juice, and the vanilla and salt. Mix for about 5 minutes or until the frosting has a beautiful.

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Bake the cupcakes at 325 degrees for 13-18 minutes until a toothpick inserted comes out clean. Pineapple Filling: Add crushed pineapple, sugar, and corn starch to a saucepan. Cook over medium heat, stirring constantly, until boiling. Reduce the heat and simmer, while continuing to stir, for 5 minutes.

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1. 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.

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Here's a recipe to make Dole Whip cupcakes, courtesy of Delish! 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.

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Curd. To begin, cream the butter and beat in the sugar. Add the eggs, 1 at a time, and then add the pineapple juice and salt. Mix until everything is combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened. This is where the thermometer will come in handy.

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For Pineapple Mousse: Whip the heavy cream in an electric mixer until soft peaks form. Set aside. Heat milk in a saucepan over medium heat until hot but not boiling. Whisk in gelatin and stir until dissolved. Remove from heat and cool for ten minutes. Fold the gelatin mixture into whipped cream until fully mixed.