My first New York apartment was on 69th Street on the Upper West Side. If you headed east, you’d hit Central Park. But if you walked in the opposite direction, you could step right inside the doors of Magnolia Bakery, parked on the corner of Columbus. I must have gone there every night during my first two weeks. I’d wait in line (there’s always a line), eyes fixed on the glass cabinet trimmed with tiny cakes, all frosted with Magnolia’s famous signature swirl.

Filipino bakeries across the globe sell mamón, small rounds of chiffon often served plain and buttered, or in colorful flavors like pandan, ube, and mocha. They’re as cute as a cupcake, hence my appendage of frosting. These plush and airy cakes are flavored with sweet golden pineapple and fruity pink guava. You can frost these cupcakes any way you like, with a piping tip or a carefree swish-and-swipe. But I prefer to frost mine Magnolia-style, with a captivating clear curl carved into the center.

For the Cupcakes:

1. Preheat the oven to 350°F (180°C). Line 18 cups of two Stud Muffins with cupcake liners.
2. In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of the sugar, the pineapple juice, oil, and salt. Sift in the flour and baking powder and whisk until just combined.
3. To the bowl of a stand mixer fitted with the whisk, add the egg whites and cream of tartar and beat on medium speed until foamy, about 1 minute. Increase the speed to medium-high and slowly add the remaining ½ cup (100 g) of the sugar (it takes about 1 minute to add all the sugar). Continue beating until stiff peaks form (peaks should stand straight up and not curl at the tip), 3 to 5 minutes.
4. Fold the meringue into the pineapple mixture in three additions.
5. Divide the batter evenly among the cupcake liners (I like using an ice cream scoop for this), about 4 heaping tablespoons each.
6. Bake until golden and a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes.
7. Transfer the pans to a wire rack and let cool for 1 minute. Transfer the cupcakes to the wire rack and let cool completely.

For the Frosting:

1. In a small saucepan, add the guava paste and guava concentrate and cook over medium-low heat, first breaking up the paste with a whisk and then whisking constantly until combined and the mixture resembles a thick puree, about 5 minutes. (A few bubbles are okay, but this shouldn’t simmer).
2. Transfer to a liquid measuring cup. You should have about ½ cup (138 g). Let cool to room temperature, stirring occasionally. Do not refrigerate or it will become too thick.
3. In a large bowl, using a hand mixer, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer to a small bowl and set aside.
4. In the same large bowl (no need to clean), beat the mascarpone, powdered sugar, and salt on medium speed until just combined. Do not over mix. Add the cooled guava mixture and beat on low speed until mostly combined but not quite.
5. Finishing mixing with a rubber spatula. Fold in the whipped cream in two additions.

To Assemble:

1. Scoop 2 tablespoons of the frosting onto each of the cooled cupcakes.
2. Spread with a small offset spatula, forming a circular swirl like you’re carving out a small crater in the center.
3. Garnish with the crushed freeze-dried pineapple.