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Dreamy Ambrosia Cupcakes

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  • Author: Family Tree Foodie

Ingredients

Coconut Chiffon Cupcakes

  • 1 cup (120g) cake flour
  • 3/4 cup (150g) granulated sugar, divided
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) full-fat coconut milk (well-stirred)
  • 1/4 cup (60ml) water
  • 1/4 cup (50ml) neutral oil (e.g. canola, avocado)
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract (optional but recommended)
  • 3 large egg yolks (about 55g)
  • 3 large egg whites (about 90g) whipped 
  • 1/4 tsp cream of tartar
  • Remaining 1/4 cup sugar from above

Fluffy Sour Cream Frosting 

  • 2 tablespoons (16g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • Pinch of salt
  • 1/4 cup (60g) unsalted butter, softened
  • 1/4 cup (60g) full-fat sour cream, softened
  • 1/2 tsp vanilla extract

Filling 

  • Marshmallow Cream ( store-bought is fine)
  • Canned mandarin orange segments, drained
  • Fresh (or canned) pineapple, finely chopped or lightly crushed
  •  Unsweetened shredded coconut for texture

 

Instructions

Coconut Chiffon Cupcakes

  1. Prep: Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.

  2. Mix dry ingredients: In a large bowl, sift together cake flour, 1/2 cup sugar, baking powder, and salt.

  3. Whisk wet ingredients: In a separate bowl, whisk together coconut milk, water, oil, vanilla, coconut extract, and egg yolks until smooth.

  4. Combine: Make a well in the dry ingredients. Pour in the wet mixture and whisk until fully combined and smooth—do not overmix.

  5. Whip egg whites: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until glossy stiff peaks form.

  6. Fold: Gently fold whipped egg whites into the batter in 3 additions, using a spatula to avoid deflating.

  7. Bake: Divide batter evenly among cupcake liners (they’ll be about 3/4 full). Bake for 18–22 minutes, or until tops spring back and a toothpick comes out clean.

  8. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frosting 

  1. In a small saucepan, whisk together flour, sugar, salt, and milk until smooth.
  2. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 5–7 minutes).
  3. Remove from heat and transfer to a bowl. Press plastic wrap directly onto the surface and let cool completely to room temp.
  4. In a stand mixer or using hand beaters, cream the butter until light and fluffy. Add the cooled flour-milk mixture a spoonful at a time, beating well after each addition.
  5. Beat in the sour cream and vanilla. Continue beating until smooth, fluffy, and slightly tangy.

To Fill:

  1. Core each cupcake using a cupcake corer or a small paring knife, removing about 1 inch of the center.

  2. Spoon or pipe a small amount of Fluff into the base of the cavity — just enough to coat the bottom.

  3. Nestle in one mandarin segment and a teaspoon of crushed pineapple.

  4. Top with a final dollop of Fluff to seal the filling inside.

  5. Repeat with remaining cupcakes.

 

Find it online: https://familytreefoodie.com/ambrosia-cupcakes/

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