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6,90 €

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Home /
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Raffaello Cupcakes

Raffaello Cupcakes

(1)

Preparation time: 1 h 45 min
Difficulty:
Number of ingredients: 21

If you are looking for a recipe for delicious Raffaello cupcakes, look no further. These consist of a light almond-coconut sponge cake and vanilla cream filling.

To make them even more delicious, they are piped with a vanilla filling with a delicate coconut flavor.

What more could you want? I simplified the process of making the vanilla filling by using the BAM vanilla paste, which is a great substitute for the vanilla pod. To make the cupcakes really flavorful, the recipe uses whole ground almonds instead of finely ground blanched almonds.

Makes: 12 cupcakes.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Raffaello Cupcakes

Preparation time: 1 h 45 min
Difficulty:
Number of ingredients: 21

Ingredients:

For vanilla cream:

40 g butter
500 ml milk
100 g granulated sugar
30 g starch
1 egg (medium-sized)
2 pumps BAM vanilla paste
4 egg yolks (medium-sized)

For piping cream :

approx. 450 g vanilla filling
a few drops of coconut extract or a tablespoon of coconut cream
250 g mascarpone cheese
20 g powdered sugar or to taste
shredded coconut

For sponge cake:

55 g melted and cooled coconut butter/oil
80 ml milk
1 egg (medium-sized)
70 g granulated sugar
80 g all purpose flour
35 g ground almonds
5 g baking powder
1 packet vanilla sugar
15 g shredded coconut

Instructions:

Preaparation:

1. Step

First prepare the vanilla filling as it needs to be well-chilled. In a saucepan, bring the milk to a boil over medium heat. Mix the egg yolks, egg, sugar, starch and vanilla until smooth. Remove the boiling milk from heat and mix in the egg mixture, stirring constantly. Return to the heat and cook until it boils again; allow it to boil boiling for at least two minutes. Stir con- stantly with a whisk. Remove from heat and stir in the butter. Cover the filling with a plastic wrap in direct contact and allow to cool completely.

2. Step

Afterwards, prepare the sponge cake batter. In a smaller bowl, combine all the dry ingredients with a whisk. In another, larger bowl, mix the egg, milk and coconut oil using a hand mixer. Add the dry ingredients to the wet ingredients and mix with a hand mixer until just combined.

3. Step

Preheat the oven to 160 °C (325 °F). Line the muffin tin with paper liners. Reserve about 450 g vanilla filling and refrigerate, fill the piping bag with a round nozzle with the rest of the filling. Fill each paper liner with one teaspoon of the batter, pipe on some vanilla filling and cover with another teaspoon of the batter, spreading it with a teaspoon (any filling peeking out of the batter will spread during baking). The batter makes 12 lovely flat cupcakes suitable for frosting.

4. Step

Place the tin in a preheated oven and bake for 20 minutes. Take the baked cupcakes out of the oven and leave them in the tin to cool for 5 minutes. Cool the cupcakes completely on a cooling rack.

5. Step

Mix the mascarpone with the coconut extract, sugar and vanilla filling until smooth. Transfer the filling to a piping bag with a large star-shaped nozzle and pipe it on top of the cooled cupcakes.

6. Step Sprinkle the cupcakes with almond flakes and shredded coconut.

Order ingredients with a 10% discount:

Premium BAM baking products.

Vanilla Cream Mix, 350 g

5,90 €

White coconut spread, 200 g

7,50 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-2,33 €

Total:

20,97 €

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Raffaello Cupcakes

Preparation time: 1 h 45 min

Difficulty: 4

Number of ingredients: 21

Ingredients:

For vanilla cream:

40 g butter
500 ml milk
100 g granulated sugar
30 g starch
1 egg (medium-sized)
2 pumps BAM vanilla paste
4 egg yolks (medium-sized)

For piping cream:

approx. 450 g vanilla filling
a few drops of coconut extract or a tablespoon of coconut cream
250 g mascarpone cheese
20 g powdered sugar or to taste
shredded coconut

For sponge cake:

55 g melted and cooled coconut butter/oil
80 ml milk
1 egg (medium-sized)
70 g granulated sugar
80 g all purpose flour
35 g ground almonds
5 g baking powder
1 packet vanilla sugar
15 g shredded coconut

Instructions:

Preaparation:

1. Korak

2. Korak

3. Korak

4. Korak

Place the tin in a preheated oven and bake for 20 minutes. Take the baked cupcakes out of the oven and leave them in the tin to cool for 5 minutes. Cool the cupcakes completely on a cooling rack.

5. Korak

Mix the mascarpone with the coconut extract, sugar and vanilla filling until smooth. Transfer the filling to a piping bag with a large star-shaped nozzle and pipe it on top of the cooled cupcakes.

6. Korak

Sprinkle the cupcakes with almond flakes and shredded coconut.

Categories

Spice blend Cakes & Cookies, 60 g

Antonio Large Confectionery Package

Chopped rosted hazelnuts, 110 g

For chocoholics

Spice blend Cakes & Cookies, 60 g

Antonio Large Confectionery Package

Chopped rosted hazelnuts, 110 g

Search suggestions

Spice blend Cakes & Cookies, 60 g

Antonio Large Confectionery Package

Chopped rosted hazelnuts, 110 g

Raffaello Cupcakes

Raffaello Cupcakes

Ingredients:

Instructions:

Order ingredients with a 10% discount:

Premium BAM baking products.

Vanilla Cream Mix, 350 g

White coconut spread, 200 g

Bourbon Vanilla Paste, 70 g

Related products

Confectionery set Fruit fillings

Hazelnut Spread, 200 g

Apron, glove and cotton bag set

Caramel Chocolate Crispy, 100 g

Become a master pâtissier

Latest news and recipes

Raspberry smoothie with jam and no added sugar: A refreshing drink for an energetic start to the day

DESSERTS WITH APPLES: 5 of the best recipes to delight us this autumn

How to make the best marble cake?

Raffaello Cupcakes

Ingredients:

For vanilla cream:

For piping cream:

For sponge cake:

Instructions:

Preaparation:

Need help?

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Categories

Spice blend Cakes & Cookies, 60 g

Antonio Large Confectionery Package

Chopped rosted hazelnuts, 110 g

For chocoholics

Spice blend Cakes & Cookies, 60 g

Antonio Large Confectionery Package

Chopped rosted hazelnuts, 110 g

Search suggestions

Spice blend Cakes & Cookies, 60 g

Antonio Large Confectionery Package

Chopped rosted hazelnuts, 110 g

Raffaello Cupcakes

Raffaello Cupcakes

Ingredients:

Instructions:

Order ingredients with a 10% discount:

Premium BAM baking products.

Vanilla Cream Mix, 350 g

White coconut spread, 200 g

Bourbon Vanilla Paste, 70 g

Related products

Confectionery set Fruit fillings

Hazelnut Spread, 200 g

Apron, glove and cotton bag set

Caramel Chocolate Crispy, 100 g

Become a master pâtissier

Latest news and recipes

Raspberry smoothie with jam and no added sugar: A refreshing drink for an energetic start to the day

DESSERTS WITH APPLES: 5 of the best recipes to delight us this autumn

How to make the best marble cake?

Raffaello Cupcakes

Ingredients:

For vanilla cream:

For piping cream:

For sponge cake:

Instructions:

Preaparation:

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