A delicious combination of tropical flavors, but very suitable for any celebration. These vanilla cupcakes topped with coconut mousse are very original and delicious.
Place cupcake liners in the cupcake molds and spray them with butter or cooking spray.
Sift the flour, baking powder, and salt; with the mixer on low-medium speed, add the butter in small pieces and beat until combined. Add the sugar by tablespoons. Keep beating until everything is incorporated.
Add the eggs one by one gently, alternating with the vanilla and milk, beat until everything is united and integrated.
Fill the cupcake molds with the mixture and bake for 40 minutes. Remember that THE OVEN SHOULD NOT BE OPENED UNTIL 35 MINUTES HAVE PASSED, otherwise, our delicious cupcakes will sink :-) Check if they are cooked by inserting a toothpick or a thin knife; if they are not done, leave them for another 5 minutes and check again using the same method. Let cool.
While the cupcakes are baking, we will make the coconut mousse.
Put the coconut cream, sweetened condensed milk, evaporated milk, and vanilla in the mixer, and beat lightly until combined.
Dissolve the gelatin in half a cup of warm water and gradually add it to the mixture.
Put this mixture in a shallow container and let it chill in the refrigerator for two hours.
Once the mousse is made and the cupcakes are cool, place a generous amount of mousse on top of each cupcake, add shredded coconut, a cherry, and drizzle chocolate syrup around it.
And... DONE! You have delicious cupcakes that will be the hit of any gathering or just to treat your family or friends :-)
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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