Raffaello Cupcake
The Raffaello candy is known worldwide for its delicate coconut and almond flavor, which can now be enjoyed in a cupcake version. Coconut and white chocolate are a perfect harmony, while the almond adds a slightly crunchy texture to the dessert. This cupcake is a perfect choice for festive occasions, birthdays or simply as a pampering dessert. If you want to make it even more special, try sprinkling a little white chocolate shavings or toasted coconut flakes on top!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners.
2
In a bowl, whisk together the flour, baking powder, shredded coconut, and salt until well combined.
3
In a separate bowl, cream together the butter and sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5
Gradually add the dry ingredients and coconut milk to the wet ingredients, alternating between the two and mixing until just combined. Be careful not to overmix.
6
Chop the white chocolate into small pieces and gently fold it into the batter, ensuring it's evenly distributed.
7
Fill the muffin liners about three-quarters full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the coconut cream: In a bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar and cream cheese until smooth and creamy.
9
Allow the cupcakes to cool completely before frosting. Decorate with the coconut cream, sprinkle with shredded coconut, and top each cupcake with an almond.
