@lktien87: 🌸 GUAVA MOUSSE CUPCAKES 🌸 Soft vanilla cupcakes topped with airy pink guava mousse—a little tropical sweetness in every bite! Fruity, creamy, and perfect for an afternoon treat. 💗 Save this recipe for your next baking day! MAKES: 12 cupcakes INGREDIENTS Vanilla cupcakes: • 180 g all-purpose flour • 1½ tsp baking powder • ¼ tsp salt • 115 g unsalted butter, softened • 150 g granulated sugar • 2 large eggs, room temperature • 120 ml milk, room temperature • 1 tsp vanilla extract Guava mousse: • 200 g thick, unsweetened, seedless pink guava purée • 60 g granulated sugar • 4 g powdered unflavored gelatin • 20 ml cold water • 240 ml cold heavy whipping cream INSTRUCTIONS 1. Prepare Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. 2. Mix the batter Whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar for 3–4 minutes until fluffy. Beat in eggs one at a time, then vanilla. 3. Add milk and flour On low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with dry ingredients. Mix just until combined. 4. Bake Divide batter among the liners, filling about two-thirds full. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a rack. Cool completely. 5. Prepare the guava base Sprinkle gelatin over cold water and let bloom for 5 minutes. Warm guava purée and sugar over low heat, stirring until the sugar dissolves. Remove from heat and stir in bloomed gelatin until fully dissolved. 6. Cool and fold Cool the guava mixture to room temperature while keeping it fluid. Whip heavy cream to soft peaks. Fold one-third into the guava mixture, then gently fold in the remaining cream. 7. Pipe the mousse Refrigerate for about 20–40 minutes, checking often, until thick enough to pipe but not fully set. Pipe onto completely cooled cupcakes. 8. Chill and serve Refrigerate for at least 2 hours to set. Keep covered in the refrigerator and enjoy within 2 days. TIPS • Use thick guava purée, not guava nectar or juice. • Do not fold warm guava mixture into whipped cream. • If the guava base sets before folding, gently warm it until fluid, then cool again. • The mousse needs refrigeration and will soften in warm conditions. #GuavaMousseCupcakes #GuavaDessert #TropicalDesserts #PinkCupcakes #VanillaCupcakes

Ella Ly

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Saturday 07 November 2026 20:24:21 GMT