Coconut Cupcakes with Milk Chocolate Mousse
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
8
- For the cupcakes
- 1.333 cups self-rising flour (sifted)
- 1 tsp Baking powder
- ½ cup sugar
- 1 unwaxed Orange (finely grated zest)
- ⅞ cup Coconut milk
- ½ cup Shredded coconut
- 1 large egg (beaten)
- ½ cup unsalted butter (melted)
- For the mousse topping
- 4 ozs Milk chocolate (30% cocoa solids)
- ½ Tbsp light corn syrup
- 1 cup cream (48% fat)
- vanilla extract
- To decorate
- Shredded coconut
- 12 slices candied kumquat
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6-8 large ovenproof teacups.
2.
Put all the ingredients into a mixing bowl. Stir together until just combined.
3.
Spoon the mixture into the cups. Bake for 20-25 minutes, until golden and risen. Cool in the teacups.
4.
For the mousse topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
5.
Add the syrup and a quarter of the cream and cool for 15 minutes.
6.
Gradually whisk in the remaining cream until thick. Beat in the vanilla, cover with cling film and chill for 10 minutes.
7.
Spoon the mousse on top of the cakes and sprinkle with desiccated coconut. Place a kumquat slice on top of each cake and chill until ready to serve.
