For the cupcakes:
- 4 eggs (separated )
- 3/4 cup sugar
- 1 cup white flour
- 1 cup semolina
- 1 cup unsweetened coconut flakes
- 2 teaspoons of baking powder
- 10 grams of vanilla sugar
- 3/4 cup of canola or vegetable oil
- 1 cup freshly squeezed orange juice
- Shredded grading orange peel from 2 oranges
For Whipping cream:
- 1 cup of milk
- 1 bag Vanilla mousse powder (28 g)
- 500 ml whipping cream (35%)
- 1/2 cup sugar
Let's do it!
Preheat oven to 385 f degrees. In a mixing bowl, whisk in high-speed white eggs adding slowly sugar until it gets firm.
In a separate bowl, mix together flour, semolina, coconut, baking powder, and vanilla sugar.
Add egg yolks, oil, juice, and orange peel to the flour bowl and stir just until smooth.
Add the whipped white eggs and gently folded until everything is well combined.
Scoop the batter into cupcakes molds or cupcake papers and bake for about 20 minutes, or until a toothpick comes out with moist crumbs.
Cool slightly at room temperature and in the meantime make the whipped cream.
Whipping cream: In a large bowl combine chilled cream, milk, sugar and Vanilla Mousse powder, start blending using a hand mixer or heavy stand mixer at low speed and increase to high speed
keep it in the fridge till cupcakes are ready and cool completely.
Cut horizontal each cupcake into two even parts in order to place the whipped cream between it.
Transfer the whipped cream to a piping bag (cream bag) and pipe whipped cream between cupcakes layers and on top.