Pineapple Angel Food Cupcakes Recipes

Steps:

• 1. Directions for cupcakes :
• 2. Preheat oven to 375° , Place paper cupcake liners into cupcake pans.
• 3. Combine the angel food cake mix ( the mix only) and crushed pineapple in syrup until mixed.
• 4. Fill the cupcake liners 3/4 full. Bake for 12-14 minutes or until cupcakes are golden brown. Cool completely before frosting.
• 5. Directions for frosting :
• 6. Combine the whipped cream , crushed pineapple and toasted coconut and stir to combine. Frost the cooled cupcakes with the frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

• Mix pineapple and angel food cake mix in a large bowl.
• Fill a 24 cupcake tins with liners and fill each tin approximately halfway.
• Bake at 350 degrees for about 12-15 minutes.

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
• Mix pineapple and dry pudding mix in medium bowl until blended. Gently stir in COOL WHIP; spread onto cupcakes.
• Top with berries.

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.