With Dole Whip Day just around the corner Disney has shared a recipe for a Pineapple Cupcake Inspired by DOLE Whip. This recipe was converted down from the recipe used at the Contempo Café at Disney’s Contemporary Resort for larger batches.
Disney chefs create culinary magic for this pineapple mousse-filled cupcake topped with pineapple buttercream and garnished with a cherry. The yellow and white buttercream gives the cupcake a classic DOLE Whip swirl look. This recipe can use a favorite yellow cake recipe or yellow box mix. The mousse, if there is any left over, is delicious with berries, graham crackers, or just by itself.
The recipe for the Pineapple Cupcake Inspired by DOLE Whip can be found below. Check it out, give it a try, and then share how it turned out in the comments below! Happy baking!
GEEK EATS: Pineapple Cupcake Inspired by DOLE Whip Recipe – Disney’s Contemporary Resort
Notes
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
Ingredients
PINEAPPLE MOUSSE
- 1/2 cup heavy whipping cream
- 1/3 cup whole milk
- 3 tablespoons pineapple-flavored powdered gelatin
PINEAPPLE BUTTERCREAM
- 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
CUPCAKES
- 12 vanilla cupcakes, from a favorite recipe or box mix
- Yellow food coloring
- Orange food coloring
- 12 maraschino cherries
Instructions
FOR PINEAPPLE MOUSSE:
- 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.
- Fold gelatin mixture into whipped cream until fully incorporated.
- Refrigerate for at least 4 hours, up to 2 days.
FOR 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.
FOR CUPCAKES:
- 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.
How did this Pineapple Cupcake Inspired by DOLE Whip Recipe turn out for you? Any tips that you learned along the way that you’d like to share? Share your thoughts, experiences, and opinions in the comments below!
