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Nicole Simeone
Dole Whip Cupcakes
Disney may be closed and warmer weather may be delayed but that isn't going to stop us from enjoying a little bit of both.
Maybe it’s because of this whole, stay at home thing. Maybe it’s because I am tired of see sawing between 70 degree and 32 degree weather. Or, it could just be a little of both. But I’ve been feeling the Disney itch over the last week and I figured I wouldn’t be alone there so, here is my version of a Dole Whip Cupcake.
Here are the ingredients for each part of the cupcakes.
Pineapple Curd
- 1 1/2 cups of sugar
- 1 stick of unsalted butter
- 4 large eggs
- 1 can of pineapple juice
- 1/8 teaspoon salt
Golden Vanilla Cake
- 2 cups (397g) sugar
- 3 1/4 cups All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 1 1/2 cups milk, at room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
Pineapple Swiss Buttercream
- 7 large egg whites
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter, softened
- 2 tsp vanilla extract
- 1/4 tsp salt we use non-iodized fine sea salt
- Pineapple curd (to taste)
I know that’s a lot going on right there. Don’t have time to go entirely from scratch? Cool. If I were to cut corners, I’d get a white cake mix for the cupcakes. Don’t worry about it being boring, by the time we’re done, no one will notice.
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. The mixture should start thickening around the 170 degrees F mark. Once it hits that mark, take it off the heat and transfer to a bowl.
Take plastic wrap and gently press it on top of the curd to prevent a film forming. Put in the fridge and commence clean up.
Golden Vanilla Cake
For those going the from scratch route, King Arthur’s Golden Vanilla cake instructions are pretty straight forward. I’ve found no need to futz with his formula.
Once the cupcakes have cooled, either using a gadget or a knife, core them so the curd can be spooned into the cupcakes during assembly. Before I put the curd in, though, I brush the cake with some of the leftover pineapple juice.
Pineapple Swiss Buttercream
On to the frosting. For the base Swiss Buttercream, you’re going to need that thermometer again. Combine the sugar, salt, and egg whites in a glass bowl or a double boiler if you have it.
Whisk the mixture gently and continuously over medium heat until the mixture reaches 160 degrees. Transfer to a stand mixer bowl. Using the whisk attachment, whisk eggs until stiff peaks form and the mixture is brought down to room temperature. If you start the next step before the egg white mixture has cooled, the heat will begin to melt the butter.
Switch up your attachment to the paddle attachment. Add cubed butter in gradually on low speed.
Once all of the butter has been incorporated, add in the vanilla and beat until the mixture comes together. This will take a little bit, so don’t get nervous.
Once you have the buttercream, you can start adding the pineapple curd for flavor. So not to overwhelm the buttercream, I add the curd in one tablespoon at a time. I end up putting in around six or seven tablespoons, depending on how I feel on the day.
The curd will tint the frosting a pale yellow. I add in some food coloring to make the frosting pop yellow.
Dole Whip Cupcake Assembly
With everything whisked, mixed and combined, it’s time to pull together the Dole Whip cupcakes.
Take the curd out and spoon it into the cored cupcakes. This is where I make a mess with drips of curd everywhere.
I usually wait a few minutes after finishing to move on to the next step to make sure they don’t need topping off.
During the wait, I assemble the piping bag and fill it with the buttercream. For cupcakes, and especially this recipe, my go-to tip is the 1M. It simulates the look of a soft-serve ice cream machine.
Voila! The Dole Whip Cupcakes ready to enjoy! I hear from a lot of folks that this sounds like a lot of work. And it is. But, the result is always a crowd-pleasing treat, so I keep making it.
I’ve even used this recipe to create a Dole Whip cake.
And that’s a wrap! I’ve got to go clean the kitchen. Till next time Nerd Girls!