Recipes

Raffaello raspberry cupcakes

June 11, 2019
Raffaello raspberry cupcakes

Well, do you know what dessert is allowed on your table at Christmas? I’m a big cupcakes dessert advocate … and have ever quite selflessly tested for you a few recipe ideas. So this Raffaello Raspberry Cupcakes may be quieter with me more often. Here comes the recipe for you!

Raffaello raspberry cupcakes – Christmas dessert

Raffaello raspberry cupcakes

The beauty of so many holidays ahead of us is that there is plenty of room for delicious desserts! Raffaello’s always around the Christmas time with my grandmother (I’ve even made that as one of the very first recipes for creative fever ever) and somehow this coconut flake-stick-everywhere-feeling is totally linked to Christmas. So I linked them with another Christmas favorite flavor: raspberries! Christmas MUST always give this raspberry meringue cake. I do not love another cake so much. But the coconut & raspberry combination of these cupcakes convinced me as well. Do you want to bake it?

Raffaello raspberry cupcakes

Raffaello raspberry cupcakes – that’s what you need

I baked big and small Raffaello raspberry cupcakes. The amount is enough for about 12 large or 36 small cupcakes. The big ones I baked in a muffin tin, the little ones in flowers cupcake molds (unfortunately I can only find them online in purple *).

For the cupcakes

  • 70 grams of sugar
  • 1 packet of vanilla sugar
  • 2 eggs
  • 60 grams of butter
  • 60 milliliters of coconut milk
  • 200 grams of flour
  • 30 grams of grated coconut
  • 2 teaspoons of baking powder
  • 1 pinch of salt
  • 30 grams of white chocolate
  • A handful of raspberries

For the cream cheese topping with white chocolate

  • 100 grams of white chocolate
  • 300 grams of cream cheese
  • 20 milliliters of coconut milk
  • 1 teaspoon of vanilla sugar

also

  • 12 or 36 raffaellos (depending on whether you want to bake big or small cupcakes)
  • 2 tablespoons of coconut flakes to sprinkle

That’s how it’s done – Raffaello raspberry cupcakes

Raffaello raspberry cupcakes

Raffaello Cupcakes – Bake coconut

First heat your oven to 175 degrees and put paper cups in your baking tray. Alternatively, you can grease it. Then beat the eggs with the sugar and vanilla sugar in a bowl until frothy. You should beat until the mass becomes much lighter and creamier.

In the meantime you can leave the butter in a pot. Remove it from the stove as soon as it has melted so that it can cool down a bit.

Then mix flour, coconut flakes, the chopped white chocolate, baking soda and salt in a second bowl. The coconut milk is stirred under the liquid butter. Then add flour mixture and the butter-coconut milk mixture to the dough and set it all up quickly. Then add the raspberries and you can spread the dough on the molds. The cupcakes have to bake about 20 minutes, the little ones are a little faster through. Keep a close eye on them, every oven is different!

Prepare cream cheese topping with white chocolate

Mix the sugar with the coconut milk and then stir the mixture under the cream cheese. Melt the white chocolate in a water bath and let it cool slightly before adding it to the cream cheese. Then stir immediately. The topping can then be filled into a pouch bag and left in the fridge a little firmer until the cupcakes are completely chilled.

Assemble raffaello raspberry cupcakes

Splashes the topping on the cupcake, sprinkle it all with coconut flakes and presses a Raffaello in the middle – done! In summer you can still add fresh raspberries.

Enjoy the meal,

Jutta

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Raffaello raspberry cupcakes

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