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Raffaello Cupcakes
- (1)
-
Preparation time:
1 h 45 min -
Difficulty:
-
Number of ingredients:
21
If you are looking for a recipe for delicious Raffaello cupcakes, look
no further. These consist of a light almond-coconut sponge cake and
vanilla cream filling.
To make them even more delicious, they are piped with a vanilla filling with a delicate coconut flavor.
What more could you want? I simplified the process of making the vanilla
filling by using the BAM vanilla paste, which is a great substitute for
the vanilla pod. To make the cupcakes really flavorful, the recipe uses
whole ground almonds instead of finely ground blanched almonds.
Makes: 12 cupcakes.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For vanilla cream:
- 40 g butter
- 500 ml milk
- 100 g granulated sugar
- 30 g starch
- 1 egg (medium-sized)
- 2 pumps BAM vanilla paste
- 4 egg yolks (medium-sized)
For piping cream :
- approx. 450 g vanilla filling
- a few drops of coconut extract or a tablespoon of coconut cream
- 250 g mascarpone cheese
- 20 g powdered sugar or to taste
- shredded coconut
For sponge cake:
- 55 g melted and cooled coconut butter/oil
- 80 ml milk
- 1 egg (medium-sized)
- 70 g granulated sugar
- 80 g all purpose flour
- 35 g ground almonds
- 5 g baking powder
- 1 packet vanilla sugar
- 15 g shredded coconut
Instructions:
Preaparation:
1
First prepare the vanilla filling as it needs to be well-chilled. In
a saucepan, bring the milk to a boil over medium heat. Mix the egg
yolks, egg, sugar, starch and vanilla until smooth. Remove the boiling
milk from heat and mix in the egg mixture, stirring constantly. Return
to the heat and cook until it boils again; allow it to boil boiling for
at least two minutes. Stir con- stantly with a whisk. Remove from heat
and stir in the butter. Cover the filling with a plastic wrap in direct
contact and allow to cool completely.
2
Afterwards, prepare the sponge cake batter. In a smaller bowl,
combine all the dry ingredients with a whisk. In another, larger bowl,
mix the egg, milk and coconut oil using a hand mixer. Add the dry
ingredients to the wet ingredients and mix with a hand mixer until just
combined.
3
Preheat the oven to 160 °C (325 °F). Line the muffin tin with paper
liners. Reserve about 450 g vanilla filling and refrigerate, fill the
piping bag with a round nozzle with the rest of the filling. Fill each
paper liner with one teaspoon of the batter, pipe on some vanilla
filling and cover with another teaspoon of the batter, spreading it with
a teaspoon (any filling peeking out of the batter will spread during
baking). The batter makes 12 lovely flat cupcakes suitable for frosting.
4
Place the tin in a preheated oven and bake for 20 minutes. Take the
baked cupcakes out of the oven and leave them in the tin to cool for 5
minutes. Cool the cupcakes completely on a cooling rack.
5
Mix the mascarpone with the coconut extract, sugar and vanilla
filling until smooth. Transfer the filling to a piping bag with a large
star-shaped nozzle and pipe it on top of the cooled cupcakes.
6
Sprinkle the cupcakes with almond flakes and shredded coconut.
Discount on products used in the recipe - 10%:
-2,37 €
Total:
23,70 €21,33 €
-10%
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