Raffaello Coconut Almond Cupcakes

5 from 2 votes

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!

Prep Time15

Cook Time18

Total Time33

Servings: cupcakes

Author: Bea & Marco

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

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