Raffaello cupcakes

Ingredients for 1 servings:

• 100 g butter
• 140 g sugar
• 2 eggs
• 180 g flour
• 1 ½ tsp baking powder
• 125 ml milk
• 1 tsp vanilla extract
• 12 Confectionery (Raffaello)
• 170 g white chocolate or couverture
• 230 g butter
• 250 g powdered sugar
• 1 tsp vanilla extract
• 30 ml cream or milk
• 12 Confectionery (Raffaello)
• 50 g desiccated coconut

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

makes 12 servings

For the batter, first cream the butter and sugar until light and fluffy. Add the eggs and continue beating for 2-3 minutes. Mix the flour and baking powder together and gradually stir into the batter. Also stir in the vanilla extract and milk. Fill each baking cup with a small portion of batter, press in a Raffaello, and cover with another small portion. Bake at 160°C (convection oven) for about 20 minutes. For the frosting, simply mix the butter, powdered sugar, melted chocolate, vanilla extract, and milk (or cream). Fill the fluffy mixture into a piping bag and spread it on the cooled cakes. To decorate, sprinkle a Raffaello and some desiccated coconut on top of the frosting. Note: Raffaellos are a great summer snack, and these cupcakes are no different. Although the frosting contains a bit of white chocolate, they are still fluffy and light, and thanks to the desiccated coconut and the surprise filling, they simply taste of summer and sunshine. Just give them a try and add them to your summer buffet or serve them as dessert after a barbecue. They not only taste delicious, they also look fantastic. If you want to skip the chocolate, simply serve the cupcakes without frosting.