Raise your hand if you are bored during this period of self-isolation. 🙋♀️
Because I am. And you know what else? I’m missing Disney fiercely. With the possibility of it having to remain closed for longer, I needed to make sure I got my fix. Like, yesterday. So when we saw someone come up with the idea for Dole Whip Cupcakes I knew I was in.
If you didn’t know, I bake for one of my side jobs and I knew this one was right up my alley. Plus, when I get down baking always lifts me up, so it was perfect timing for us to discover this idea.
But when I read the recipe I discovered they used a cake mix; which is fine, don’t get me wrong, but two things: 1) I never have them around, and 2) scratch cupcakes are always better… and they really aren’t much harder! Plus, I always have the stuff around to bake whereas you don’t always have specific mixes on hand. So this is how to make these cupcakes from scratch!
I like to get all of my stuff ready in advance so that I’m not scrambling, so this is what you’ll need! (Full recipe below)
Dry Stuff: 1 1/3 cup flour, 1 teaspoon baking powder, 1/2 teaspoon of salt.
Wet Stuff: 1/2 cup crushed pineapple, 1 stick softened butter, 1 cup sugar (yes, technically this counts as a “wet” ingredient), 2 eggs, 1 teaspoon vanilla, and 1/2 cup milk.
Preheat your oven to 350 degrees Fahrenheit and prepare your muffin tin with 12 cupcake liners. I really really like the “StayBrite” type by Reynolds because they are foil lined so they hold up better and stay pretty.
I like to start with getting my butter creaming in my mixer first so that I can do other things while it works. So start with creaming 1 stick of softened butter in a stand mixer for about a minute, and then add in your cup of sugar. Allow to beat for 4 minutes, or until fluffy.
While that beats, whisk together your flour, baking powder, and salt in a bowl and then set it aside. At this point, I opened my can of pineapple… I got CHUNKED, which I would recommend instead of crushed because I was able to get more juice from it that I saved for use later in the buttercream.
Add your eggs, one at a time, to your butter mixture, and then add in your vanilla until combined.
At this point, we are going to be alternating our dry ingredients with our 1/2 cup of milk. Start with your dry mix and put in about 1/3, and then do 1/2 of your milk, 1/3 dry, last 1/2 milk, and last 1/3 dry; when that has come together add in your pineapple. Be careful not to over mix!
Bake for 18-20 minutes, until the tops spring back when you touch them (or until a toothpick inserted into them comes out clean). Transfer pan to wire rack to cool for 5 minutes before removing the cupcakes from the pan. Cool completely.
EDIT: So when I made these, they were not quite pineapple-y enough for me, so here is something that I wish I did: With the remaining 1/4 cup of pineapple juice you have from the can, boil and reduce slightly in order to make a syrup that you will then brush onto the cupcakes when they are warm to add more flavour.
To make your buttercream beat 1 1/2 sticks of butter with 3 cups of sifted icing sugar and a pinch of salt. Now, you don’t HAVE to sift your sugar but it does make for a smoother buttercream in the end so I highly recommend this step if you have the time. Add in your vanilla and your 1/4 cup pineapple juice and beat on medium-high until light and fluffy. Optional: Add in some yellow gel food colouring.
Prepare a piping bag with a large star tip and fill with your buttercream to make a “Dole Whip Swirl”. We all know that’s the best part of Dole Whip anyways!
Finish them off with a chunk of pineapple and enjoy!
What do you think of this recipe? Would you make Dole Whip Cupcakes for yourself? Let us know and have a magical day!