Pineapple Whip Cupcakes |Cooking With Amanda

School is back in session, and I'm not sorry.

I love the summer vacation, I do. I cherish the lazy days by the pool and the long, late nights eating ice cream and running through the sprinklers. But there comes a point late July where something inside me just breaks and I desperately need for the kids to GO. TO. SCHOOL.

"Mom, what are we doing today? Mom, what's for lunch? Mom, can we go get tacos? Mom, what would you do if you were born with robot arms instead of regular arms? Mom, if you could only eat one candy for the rest of your life, what would it be? Mom, how much longer will you be in the bathroom?"

"Mom? Why do you look so mad?"

Every time I celebrate the start of the school year, there are those few moms who feel the need to tell me that they NEVER get tired of their kids and DREAD the first day of school. Oh the horror! Seven straight hours of silence!

To that I say, good for you. Truly, I am envious. You obviously possess a special talent which I clearly lack. But I have made peace with this. We are all blessed with particular skills, mine being the ability to consume record-worthy quantities of Twizzlers in a single sitting and knowing the words to every 90's hip hop song ever written.

So you understand that it would be asking too much to also be blessed with the ability to tolerate children 24 hours a day, every day, for over a month.

To celebrate the end of summer vacation, I made pineapple whip cupcakes. They are light and creamy and perfect for parties! And if you're the type of mom who is sad about the start of school, consider these a consolation prize. A cupcake eaten in peace has no calories in it, I checked!

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Pineapple Whip Cupcakes Recipe

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Ingredients

1 box white cake mix, roughly 18 ounces
1 8 ounce can crushed pineapple, undrained
3 large egg whites
1/2 cup water
1/2 cup vegetable oil

Pineapple Whip Frosting:

2 1/2 cups heavy whipping cream
2/3 cup powdered sugar
3 tablespoons instant vanilla pudding mix
1 8 ounce can crushed pineapple, drained

Directions

Preheat oven to 350°F. Line 24 cupcake tins with paper liners and set aside.
In the bowl of your mixer, beat cake mix, crushed pineapple (juice included), egg whites, water, and vegetable oil on low speed for 30 seconds. Scrape the sides of the bowl, then increase speed to medium and beat for two minutes.
Fill prepared cupcake tins 2/3 full and bake for about 12 -15 minutes or until tops of cupcakes spring back when lightly touched in the center. Place cupcakes on wire racks to cool completely.
Place metal mixing bowl and your mixer's whisk attachment in the freezer for 5 – 10 minutes, until cold. Add heavy cream, powdered sugar, and vanilla pudding mix to chilled bowl and beat with whisk attachment on high speed until a thick whipped cream is formed. Carefully fold in drained pineapple.
Generously frost cooled cupcakes. Keep uneaten cupcakes stored in the refrigerator.