Name: Raffaello Cupcakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: European
Ingredients: 120 ml sunflower oil; 3 extra large eggs; 250 g white granulated sugar; 290 g self-raising flour; ½ teaspoon salt; 270 ml whole milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 50 g desiccated coconut; 600 g powdered sugar; 100 g unsalted butter; 250 g cream cheese; ½ teaspoon vanilla extract; ½ teaspoon almond extract; 20 g desiccated coconut plus extra for dusting; 24 Raffaello truffles

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Introduction

These Raffaello Cupcakes combine the delicate flavors of coconut, almond, and vanilla with a creamy frosting and a luscious Raffaello truffle on top. Perfect for special occasions or when you want a delightful treat with a touch of elegance.

The image shows several vanilla cupcakes arranged on a white marbled surface. Each cupcake has a light yellow cake base wrapped in white paper liners, topped with a swirl of creamy white frosting. On top of each swirl sits a round white chocolate ball covered in tiny white sugar beads. One cupcake is open, revealing a white cream layer in the center with a hazelnut inside. White chocolate shavings and small white sugar beads are scattered around the cupcakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120 ml sunflower oil
3 extra large eggs
250 g white granulated sugar
290 g self-raising flour
½ teaspoon salt
270 ml whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
50 g desiccated coconut
600 g powdered sugar
100 g unsalted butter
250 g cream cheese
½ teaspoon vanilla extract
½ teaspoon almond extract
20 g desiccated coconut plus extra for dusting
24 Raffaello truffles

Instructions

Step 1: Preheat your oven to 170°C (340°F) and line two 12-hole cupcake pans with liners.
Step 2: In a stand mixer fitted with a whisk attachment, beat together sunflower oil, eggs, and sugar on medium-high speed for about 4 minutes until the mixture is light and fluffy.
Step 3: Sift the salt and self-raising flour together and add to the wet mixture. Mix on low speed just until combined to avoid over-mixing and tough cupcakes.
Step 4: In a separate jug, combine whole milk, vanilla extract, and almond extract. Slowly pour into the batter while mixing on low speed. Scrape the bowl sides and mix again to ensure a smooth, lump-free batter.
Step 5: Fold in the desiccated coconut gently using a rubber spatula, distributing it evenly throughout the batter.
Step 6: Pour the batter into cupcake liners, filling each two-thirds full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for 5 minutes before transferring to a rack to cool completely.
Step 7: To make the cream cheese frosting, beat butter and powdered sugar at medium speed until it resembles fine breadcrumbs. Add cubed cream cheese and beat until fully incorporated. Scrape down the sides and beat at high speed for up to 5 minutes until the frosting is light and fluffy.
Step 8: Mix in almond extract, vanilla extract, and 20 g desiccated coconut until well combined.
Step 9: Using a piping bag fitted with your favorite nozzle, pipe swirls of frosting onto each cooled cupcake. Place a Raffaello truffle on top of each and sprinkle with extra desiccated coconut for garnish.
Step 10: Serve your elegantly decorated Raffaello Cupcakes and enjoy their heavenly coconut and cream cheese flavors!

Tips & Variations

For an extra moist cupcake, substitute half the sunflower oil with melted coconut oil.
If you prefer a stronger almond flavor, add a few drops of almond essence to both the batter and frosting.
You can replace Raffaello truffles with white chocolate truffles or toasted almonds for a different topping.
To make the cupcakes gluten-free, use a gluten-free self-raising flour blend, adjusting the baking time as needed.
Make sure not to overmix the batter once the flour is added to keep your cupcakes light and tender.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. You can also freeze undecorated cupcakes for up to 2 months; thaw completely and frost just before serving.

How to Serve

The image shows a group of light yellow cupcakes arranged on a white plate and a white marbled surface. Each cupcake has one swirl of creamy pale yellow frosting on top, sprinkled lightly with white coconut flakes. Sitting on each frosting swirl is a round white coconut-coated candy. Around the plate, there are two cut candies showing a white creamy inside with a small nut center. Behind the cupcakes, two decorative candles shaped like Christmas trees in soft peach and beige colors are lit, creating a warm and cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, but whole milk helps keep the cupcakes moist and tender. Using low-fat milk may result in slightly less rich texture, though the flavor will still be delicious.

How do I prevent the frosting from becoming too runny?

Make sure the cream cheese and butter are chilled before beating. Overbeating can warm the frosting and cause it to soften too much. If it becomes too soft, refrigerate it for 15-20 minutes before piping.