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Ambrosia Cupcakes


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Ambrosia Cupcakes

Ambrosia Cupcakes
Taste of Home
Provided by:
total prep
These unbeatable cupcakes are loaded with flavor. Pineapple, apricot, coconut -- your taste buds will be dancing! The addition of butter, shortening and sour cream to the batter guarantees a moist, tender crumb.

Recipe courtesy of Taste of Home Baking, All New Edition/Readers Digest, 2011.

Ingredients

Directions

  • For frosting, in a small bowl, cream the butter, cream cheese and extracts until light and fluffy. Beat in preserves. Beat in confectioners’ sugar until blended. Frost the cupcakes; sprinkle with coconut. Garnish with cherries. Store in the refrigerator.
  • In another large bowl, cream butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the extract.
  • In another bowl, whisk the sour cream, apricot nectar and preserves. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternatively with sour cream mixture. Beat just until blended. Stir in pecans. Beat egg whites with clean beaters until stiff peaks form; fold into batter.
  • Fill paper-lined muffins cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire racks to cool completely.
  • For frosting, in a small bowl, cream the butter, cream cheese and extracts until light and fluffy. Beat in preserves. Beat in confectioners’ sugar until blended. Frost the cupcakes; sprinkle with coconut. Garnish with cherries. Store in the refrigerator.

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