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Raffaello Cupcakes Recipe

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★★★★★

4.5 from 149 reviews

Delight in these elegant Raffaello Cupcakes featuring a moist coconut-infused batter topped with light and fluffy cream cheese frosting, garnished with a Raffaello truffle and a sprinkle of desiccated coconut. Perfectly balanced with hints of vanilla and almond extract, these cupcakes combine smooth creaminess and a tropical twist for a luxurious treat.

Ingredients

Scale

Cupcake Batter

  • 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

Cream Cheese Frosting

  • 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

Decoration

  • 24 Raffaello truffles

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 170°C (340°F) and line two 12-hole cupcake pans with liners. 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.
  2. Combine Dry Ingredients: 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.
  3. Add Milk and Extracts: In a separate jug, combine whole milk, vanilla extract, and almond extract, then slowly pour into the batter while mixing on low speed. Scrape the bowl sides and mix again to ensure a smooth, lump-free batter.
  4. Incorporate Coconut: Fold in the desiccated coconut gently using a rubber spatula, distributing it evenly throughout the batter.
  5. Bake the Cupcakes: Pour the batter into cupcake liners, filling each two-thirds full. Bake in the preheated oven 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.
  6. Make Cream Cheese Frosting: In a mixing bowl with a paddle attachment, beat butter and powdered sugar at medium speed until it resembles fine breadcrumbs. Add cubed cream cheese and beat again until fully incorporated. Scrape down the sides and beat at high speed for up to 5 minutes until the frosting is light and fluffy.
  7. Flavor the Frosting: Mix in almond extract, vanilla extract, and 20 g desiccated coconut until well combined.
  8. Decorate Cupcakes: 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.
  9. Serve and Enjoy: Serve your elegantly decorated Raffaello Cupcakes and enjoy their heavenly coconut and cream cheese flavors!

Notes

  • Ensure not to overmix the batter after adding flour to keep cupcakes tender.
  • Use room temperature ingredients for better mixing and texture.
  • Cool the cupcakes completely before frosting to prevent melting.
  • For best results, pipe the frosting to achieve a professional finish.
  • Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.

Keywords: Raffaello cupcakes, coconut cupcakes, cream cheese frosting, almond extract, vanilla, baked cupcakes, dessert recipe, coconut frosting, Raffaello truffle dessert

Find it online: https://servedbynora.com/raffaello-cupcakes-recipe/