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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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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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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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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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For The Cupcakes. Preheat your oven to 325 degrees. Line two cupcake pans with cupcake liners. Mix together the Cake Mix, Crushed Pineapples, Eggs, and Vegetable Oil into a large bowl. Blend with a hand mixer until smooth. Pour batter into cupcake pans and bake in the oven for 20 minutes. Once cupcakes are finished baking, place them wire racks.
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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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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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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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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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Combine the pineapple juice and Dole Whip mix. Stir to combine. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color. With the mixer on slow, gradually add the powdered sugar, then slowly add the pineapple juice.
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Preparation. Preheat oven to 325°F; line two muffin tins with cupcake liners. In a large bowl, beat cake mix, crushed pineapple, oil and eggs with a mixer until combined, about 2 minutes. Fill.
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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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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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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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Pineapple Dole Whip Cupcake Directions. Preheat oven to 350 degrees. Line a cupcake pan with 12 paper liners. Sift together flour, baking powder, salt, and baking soda in a bowl. 2 cups flour 1 tsp baking powder ½ tsp salt ¼ tsp baking soda. Beat butter on high speed for 30 seconds. ½ cup unsalted butter.
