Pineapple Cupcakes

You will need

• 1 can (227 g.) DOLE^® Tropical Gold Pineapple Small Chunks
  
• 1 pkg. White or Pineapple Flavored Cake Mix
• 1 pkg. lemon flavor gelatin
• 2 eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1/2 cup butter, softened
• 6-1/2 cups powdered sugar
• 4 to 5 tablespoons half and half or heavy cream

Method

1. Preheat oven to 180°C. Line muffin tins with cupcake liners.  
2. Stir together one of the pineapple cans content including the juice, cake mix, gelatin, eggs, water, and oil in large bowl. Spoon into muffin cups.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
   25:00

   Start timer
4. Cool completely on wire racks.
5. Drain the pineapple in the second can and reserve the juice. Beat butter until light and creamy in large bowl. Beat in powdered sugar, 3 tablespoons cream and 5 tablespoons reserved pineapple juice and pinch of salt. Beat until smooth. Add additional cream and pineapple juice to achieve desired consistency.
6. Pipe frosting on cupcakes.  Cut slices into quarters.  Garnish cupcakes with pineapple quarters, if desired.
7. Tip:  Pillsbury Cream Cheese Frosting can be used in place of cream cheese frosting.