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    El Mundo Eats » Cake

    Published: Jul 27, 2019 · Updated: Jun 1, 2021 by Bea & Marco · This post may contain affiliate links · 13 Comments

    Raffaello Coconut Almond Cupcakes

    Jump to Recipe
    Raffaello coconut almond cupcakes

    If you're looking for a summer special occasion delight, then you've came to the right place. Or should we say post?

    These soft moist Raffaello coconut almond cupcakes are all that you need.

    You shall see.

    coconut almond cupcakes without frosting

    White Summer Cupcakes

    Have you tried Raffaello confections? They are delicious, aren't they?

    Well these cupcakes are inspired by them. The amazing coconut and almond flavours in the cupcakes and the creamy white frosting to match them with.

    I'm telling you, you'll be singing oh la la and dancing on some strangers' summer beach wedding and you won't even care.

    Why the name white though?

    Because all the ingredients for these cupcakes are either white or almost white.

    Instead of using whole eggs, you will only use egg whites. Instead of using vanilla extract, you can use almond extract which is transparent in color.

    In this case I'm using desiccated coconut and blanched almond meal to keep up with the theme.

    Raffaello cupcakes

    Dreamy White Frosting

    You can use your favourite white frosting, no problem at all. For today I'm using my dreamy white buttercream frosting.

    I almost never make buttercream but I thought these elegant looking beauties deserve a special treat. And buttercream delivers that look.

    And who are we kidding, right? Everybody will surely have a go at tasting some buttercream. Even if it's just a lick on the finger. Haha!

    Well the same like the cupcakes, you can use any transparent extract of your choice. Today I'm using coconut extract that really gives a wonderful coconut flavour to the frosting.

    Well there you go. Give this recipe a try!

    Talking about, if you're enjoying my recipes and have made any, show us some love and support by rating the recipes. Choose the stars and leave your comment below. Thanks!

    white cupcake cut in half

    In Summary

    These Raffaello coconut almond cupcakes are:

    • inspired by Raffaello confections
    • taste exactly like the confections but in cupcake form
    • soft and moist cupcakes with dreamy white frosting
    • so easy to make, seriously
    • super DELICIOUS and perfect for special occasions

    Before You Go

    Do check out these recipes also:

    • Quick double chocolate muffins
    • Lemon muffins
    • Banana and chocolate chip muffins
    • Salted oat meals chocolate chunk cookies

    Video

    Raffaello coconut almond cupcakes

    Raffaello Coconut Almond Cupcakes

    Raffaello coconut almond cupcakes that are inspired by Raffaello confections. Soft and moist white cupcakes with wonderful flavors of coconut and almond, decorated with dreamy white frosting. Perfect for elegant summer occasions!
    Author: Bea & Marco
    5 from 2 votes
    Print Pin Rate
    Servings: 12 cupcakes
    Prep Time15 mins
    Cook Time18 mins
    Total Time33 mins

    Ingredients  

    Flour Mixture

    • 1 cup all purpose flour (130 g)
    • ½ cup desiccated coconut (40 g)
    • ½ cup blanched almond meal (50 g)
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Main

    • ⅓ cup unsalted butter (75 g), room temperature
    • ½ cup sugar (100 g)
    • 2 egg whites , room temperature
    • ½ cup sour cream (125 g), room temperature
    • ½ cup milk (125 ml), room temperature

    Others

    • white frosting
    • 12 Raffaello
    • some desiccated coconut , to sprinkle on top
    Prevent your screen from going dark

    Instructions

    Flour mixture

    • Add all of flour mixture ingredients into a bowl and mix well. Set aside.

    Cupcake Batter

    • Add butter and sugar into another bowl and whisk until pale and fluffy, around 5 minutes. Then add in egg whites and whisk everything well. Now add in sour cream, milk and whisk again to combine everything.
    • Add the flour mixture in 2 additions, making sure to mix well after each addition. Don't over mix.
    • Divide batter evenly into 12 holes muffin pan with liners. Bake in a preheated oven at 350ºF (175ºC) for 18 minutes or until fully cooked. Remove from the oven and cool completely on a rack before frosting them.

    Frosting

    • Use your favourite white frosting. Pipe on top of cooled cupcakes and sprinkle some desiccated coconut. Finish off with one Raffaello confection each on top. Serve and enjoy!

    Notes

    • I piped the frosting using this nozzle shape and I absolutely love it!
    • Nutrition values are calculated for 1 cupcake with frosting and the Raffaello on top.

    Nutrition Facts

    Calories: 419kcal, Carbohydrates: 44.9g, Protein: 4.5g, Fat: 25.5g, Saturated Fat: 12.1g, Cholesterol: 43.2mg, Sodium: 115.4mg, Potassium: 75.5mg, Fiber: 1.4g, Sugar: 30.8g, Calcium: 38.5mg, Iron: 0.8mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Liza Loraine Montemayor Lumogdang says

      September 06, 2021 at 12:54 pm

      What can i substitute for the sour cream? I wanna try this recipe on my birthday.
      Thank you Bea

      Reply
      • Bea says

        September 06, 2021 at 3:57 pm

        Hi Liza! You can use Greek yogurt instead, no problem. Have fun on your birthday! ❤️

        Reply
    2. Namra says

      May 25, 2021 at 9:06 pm

      Hey, is it okay to use coconut milk instead of while milk?

      Reply
      • Bea says

        May 26, 2021 at 11:02 am

        Yes, it's totally fine. Hope it helps!

        Reply
    3. Sahla says

      October 06, 2020 at 3:11 am

      Hii dear , if i dont have sour cream available what shud i add instead?hre in markets sour creams are not available due to the pandemic

      Reply
      • Bea says

        October 08, 2020 at 1:29 pm

        Hi! You can use full fate Greek yogurt instead. Hope it helps.

        Reply
    4. THI HA THUY HOANG says

      January 28, 2020 at 1:29 pm

      Thanks for your amazing recipes. I will make them today and let you know how easy to go ❤

      Reply
    5. Monika says

      July 28, 2019 at 9:28 pm

      I love your recipes. Can you leave some recipe for white rosting? Thank you and happy baking

      Reply
      • Bea says

        July 31, 2019 at 8:09 am

        Yes, we will make a video and put the recipe in the website sometime soon. Thanks Monika!

        Reply
    6. SEKSAN says

      July 27, 2019 at 4:56 pm

      5 stars
      I love this recipe so much. Do you think I can substitute flour with Oat Flour? If so, what quantity? Thank you

      Reply
      • Bea says

        July 28, 2019 at 8:59 am

        Hi Seksan! I haven't tried it but I'm assuming that yes, it's doable? I don't know the quantity, wish I could help though, sorry. Thank you!

        Reply
      • Zaida Cambronero Campos says

        July 30, 2019 at 2:53 am

        5 stars
        Hola con que otra arina puedo aserlos que no sea de trigo ....Las resetas todas son deliciosas me encantan gracias bendiciones 👌👏👍🌹😊

        Reply
        • Bea says

          August 02, 2019 at 10:23 am

          Hola Zaida! Lo siento pero no he probado a hacerlos con otra harina. Además estos cupcakes llevan harina de trigo para obtener ese aspecto blanco. Gracias y un saludo!

          Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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