Pineapple Cupcake Recipe From Disney

Disney

I love Dole Whip, but it's not the easiest thing to make at home. When you're craving Dole Whip and just can't make it to the park, why not try these Pineapple Cupcakes from the Contempo Cafè at Disney’s Contemporary Resort. They're easy to make and look delightful. 

Pineapple Cupcakes Inspired by Dole Whip

Makes 12 Cupcakes

Pineapple Mousse

1/2 cup heavy whipping cream

1/3 cup whole milk

3 Tbsp pineapple-flavored powdered gelatin

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.

Pineapple Buttercream

1 Tbsp pineapple juice

3 Tbsp pineapple-flavored powdered gelatin

1/2 cup vegetable shortening

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 Tbsp whole milk

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 ready to use.

Cupcakes

12 vanilla cupcakes, from a favorite recipe or box mix

Yellow food coloring

Orange food coloring

12 maraschino cherries

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.