Raffaello Cupcakes

Dough:

1. Beat eggs, sugar, vanilla sugar and oil until foamy until the mixture is light yellow. Mix flour with baking powder, sieve in and stir in together with coconut milk and milk. Fold in the liqueur and coconut flakes. Then fill the molds evenly with half of the dough. Place a Raffaelo in each center and spread the 2nd half of the dough over it. The balls then stick out, but sink into the dough when baking.
2. Preheat the oven to 170 ° O / bottom heat. Place the molds on a baking tray and bake on the middle rack for 25 minutes until golden brown. Then take it out immediately and place on a rack to cool down.

Topping:

1. Bring coconut milk and sugar to a boil in a saucepan. Mix the cornstarch in the milk and stir into the boiling coconut milk with a whisk. Turn the heat down and stir vigorously until the mass thickens. Then transfer to a bowl, cover the surface of the pudding immediately with cling film (this prevents skin from forming) and place in the refrigerator to cool.
2. When the pudding has cooled down, stir in the cream cheese with the paddle of the hand mixer and place everything in the refrigerator again for approx. 30 minutes to cool.
3. Remove the cooled paper cases from the holder and place them on a surface with a gap. Pour the coconut cream into a disposable piping bag, cut off the tip so that a 1 cm opening is created and in this way squirt the cream onto the cupcake in a circular shape from the outer edge inwards. Finally sprinkle coconut flakes on top and cool a little before eating.
4. 6 ……….. this little touch of the Caribbean drives away the “autumn blues” (maybe) while enjoying it ……. ;-)))