Raffaello coconut almond cupcakes that are inspired by Raffaello confections. Soft and moist white cupcakes wonderful flavours of coconut and almond, decorated with dreamy white frosting. Perfect for elegant summer occasions!
Add all of flour mixture ingredients into a bowl and mix well. Set aside.
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.
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!
Note: For these cupcakes, I piped the frosting using this nozzle shape (similar brand). I absolutely love it!