Aloha!!

We had such a great time at the our Relief Society Birthday celebration!  We even had a hula demonstration!!  We are so lucky to be part of such a wonderful organization.  It is truly one that is inspired of God and we know that God loves His daughters tremendously!  The book Lisa Hawks reviewed is:   "Confronting the Myth of Self-Esteem" by Ester Rasband.

Pineapple Angel Food Cupcakes

Ingredients:

Cupcakes:
1 (16 oz.) pkg. Angel Food Cake Mix
1 large (20 oz.) can Crushed Pineapple, undrained

Dole Whip Frosting:

1 (3.4 oz.) small pkg. JELL-O Vanilla Flavor Instant Pudding

16-20 oz. can Crushed Pineapple, undrained

1-1½ cup thawed COOL WHIP Whipped Topping

Instructions:
Heat oven to 375⁰F. 

Place cupcake liners in muffin tin (regular size).  Set aside.

In a large bowl, mix dry cake mix (don’t add water as per box instructions) and entire can of crushed pineapple with juice.  Mix until all dry mix is incorporated.  Batter will appear “foamy.”

Pour batter into 30 paper-lined muffin cups (if baking in batches, refrigerate remaining batter until ready).  Bake 12 to 15 minutes, or until tops are golden brown and cracks feel dry.  Cool completely.

While cupcakes cool, mix dry pudding mix and crushed pineapple with juice in medium bowl.  Gently fold in Cool Whip.  Refrigerate frosting until ready to use.  Pipe frosting onto cooled cupcakes.  Top with coconut or fresh berries or anything you like.  Enjoy!!