For those that have never had it, ambrosia is basically a “salad” of fruit cocktail, Cool Whip, coconut, and miniature marshmallows. My grandma used to make this all of the time around some holidays, but it mostly reminds me of Easter. It’s such a light dessert and Easter is typically the gateway holiday to warmer weather. So here is the outcome - Ambrosia Cupcakes!
These cupcakes are made with a base of fruit cocktail cake, then freshly whipped cream is piped into the centers (you’ll see that I didn’t quite pipe deep enough), topped with a marshmallow creme frosting, sprinkled with coconut, and, just for good measure, topped with a cherry. I had never made homemade marshmallow creme before and, wow, that’s dangerous to have sitting around! So good!
Fruit Cocktail Cupcakes (AKA Ambrosia Cupcakes):
This can easily be scaled in half for only 6 cupcakes.
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (15-oz) can fruit cocktail
Preheat oven to 350 degrees. Line 12 cupcake tins with paper holders. Whisk together dry ingredients. Add in wet ingredients and stir with a rubber spatula until thoroughly combined. Fill cupcake tins evenly, and bake for 20 minutes or until thin knife inserted in center comes out clean.
Homemade Marshmallow Creme:
2 large egg whites
1/2 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons vanilla extract
Pinch of salt
Combine the ingredients in a metal bowl set over a saucepan of simmering water and whisk constantly until thick and hot to the touch. Remove from heat and using either a hand held electric mixer at high speed or standing mixer with whisk attachment until thick and glossy, about 10 minutes.