Hawaiian Dobash Cupcakes Recipes

Steps:

• 1. Pre-heat oven to 350 degrees and prep cupcake pan with paper liners - 24.
• 2. With mixer, beat egg whites till frothy. Gradually add in just 1/2 cup of the sugar, beat until whites have stiff peaks.
• 3. In a large bowl, whisk together flour, 1 cup of sugar, baking soda, salt, and cocoa powder. Make a well in the center and pour in oil and some milk, mix well, add remaining milk and yolks and mix till smooth.
• 4. Fold in egg whites into chocolate batter. Pour into cupcake pan.
• 5. Bake for 15 minutes, depending on your oven. You can do the toothpick test. If the toothpick comes out clean it is done.
• 6. Cool and let rest on a wire rack.
• 7. FROSTING: In a sauce pan, combine water, sugar, salt and butter. Bring to a boil. In a small bowl, mix together 1/2 cup water and cornstarch to form a smooth liquid. Once sauce pan mixture starts to boil, add cocoa carefully, then slowly pour in cornstarch mixture. This process should happen quickly and the frosting will seize up. Let frosting cool. Make a little hole in the cupcake and fill and frost cupcakes.

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth., Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack., For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency., Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

Steps:

• 1. In a saucepan, combine sugar, 1-1/2 cups of the water, butter and salt. Stir and bring to a slow boil and lower heat to medium.
• 2. In a separate small bowl, combine the remaining water with the cornstarch and cocoa. Stirring until smooth, add to hot mixture, whisking constantly to avoid lumps, until smooth and thick. Remove from heat and continue stirring until cool.
• 3. 6 Frost cooled cake. Done!

Steps:

• Preheat oven to 350 degrees. Generously grease 2 (8") round pans. Gradually beat egg whites until frothy. Add 1/2 cup of sugar. Continue beating until stiff. In a mixing bowl; sift dry ingredients. Add oil and half of milk. Beat until well blended. Add remaining milk and egg yolks. Beat until smooth. Fold in stiff egg whites. Divide batter into prepared pans. Bake for 30-35 minutes. Cool and slice each layer in half, horizontally, to make 4 layers. Note: Optional to bake in a 9x13-inch baking pan. Frost with Dobash frosting. Frosting: In a saucepan over medium heat; whisk together water, sugar, salt, butter and cocoa. Bring to a boil. In a mixing bowl; combine cornstarch and water. Whisk into cocoa mixture; stirring constantly until mixture thickens. Stir in vanilla. Pour frosting over cake while still hot; spread evenly with a spatula. Note: Work quickly as frosting will set up as it cools.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
• Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
• Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
• Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
• In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.

Steps:

• For the Cake: Preheat oven to 350°F.
• Line 2 - 8-inch round pans with parchment or waxed paper.
• Beat egg whites until frothy.
• Gradually beat in 1/2 cup of sugar.
• Beat egg whites until stiff.
• Sift dry ingredients together.
• Make a well in the flour mixture; add vegetable oil and half of the milk.
• Beat until well blended, medium speed.
• Add remaining milk and egg yolks.
• Beat until smooth.
• Fold in the egg whites.
• Pour into prepared pans.
• Bake for 30-35 minutes.
• Cool and slice each layer in half, horizontally, to make 4 layers.
• Frost with Dobash frosting.
• For the Frosting: Combine first four ingredients and bring to a boil.
• Sift the cocoa and cornstarch together to get the lumps out and combine with the remaining 1/2 cup water.
• Add to the boiling mixture. Bring to a boil again, cool slightly, and then frost. (Don't let it get too cool, or it will 'set' in the pot!) This is a nice frosting, it's very smooth, and once it sets, you can't even ding it up and make it ugly! - - - - - - - - - - - - - - - - - -.