Dole Whip Cupcake Recipe
Dole Whip Cupcakes
Ingredients
- 1/2 cup heavy whipping cream
- 1/3 cup whole milk
- 3 tablespoons pineapple-flavored powdered gelatin
- 1 tablespoon pineapple juice
- 3 tablespoons pineapple-flavored powdered gelatin
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons whole milk
- 12 vanilla cupcakes, from a favorite recipe or box mix
- Yellow food coloring
- Orange food coloring
- 12 maraschino cherries
Pineapple Mousse
Pineapple Buttercream
Cupcakes
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 saute pan over medium heat until very hot, but not boiling. Whisk in gelatin and stir until dissolved. Remove from heat and cool for 10 minutes.
- Fold gelatin mixture into whipped cream until fully incorporated.
- Refrigerate for at least 4 hours, up to 2 days.
- Pineapple Buttercream
- Combine pineapple juice and gelatin in small bowl, stirring until gelatin is dissolved. Set aside.
- Cream shortening and softened butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
- Add gelatin mixture and beat on medium speed until fully incorporated.
- Add powdered sugar, one cup at a time, and beat on low speed until fully mixed. Increase to medium speed and beat, scraping side of bowl as needed, until frosting is stiff.
- Add milk, one teaspoon at a time, until buttercream is light and fluffy.
- Divide buttercream in half and store in two airtight containers until readyto use.
- Using a 1-inch cookie cutter or apple corer, cut hole about 2/3 of the way down the center of each cupcake. Fill with reserved pineapple mousse. Using an offset spatula, remove any excess mousse from the top of the cupcake.
- Add a few drops of yellow and orange food coloring to one of the reserved pineapple buttercream containers until desired shade of yellow is achieved.
- Place white buttercream in a piping bag fitted with a star tip. Spoon yellow buttercream in a second piping bag fitted with a star tip of the same size.
- Pipe buttercream on cupcakes, alternating between yellow and white to create a soft-serve swirl look. Top with maraschino cherry.
Pineapple Mousse
Cupcakes