Based on the addictively delicious Rafaello chocolates, this light cupcake is made with flour and almond meal, coconut cream and a delicious vanilla cream cheese buttercream.
Preheat oven to 180C
Line two muffin trays with 16 cupcake liners
In a medium bowl, using a hand whisk, beat together eggs, oil, coconut cream, water and vanilla
In a separate bowl, sift together flour, almond meal, sugar, bicarb soda and baking powder. Add coconut and mix with a spatula until well combined.
Carefully pour wet mixture into dry mix and whisk until well combined.
Use an ice cream scoop to fill cupcake liners until each is 2/3 full.
Bake in a moderate oven for 18 minutes or until firm to touch.
Leave on a wire rack to cool. Frost with cream cheese frosting, sprinkle with coconut and place a rafaello chocolate on top.
In the bowl of an electric mixer, using a paddle attachment, beat together butter and cream cheese on med to high for a few minutes until light and fluffy.
Turn mixer to lowest setting and carefully add icing mixture a few tablespoons at a time until the frosting is thick and pip able You may need to add dashes of cream if it gets too thick..
Add vanilla bean paste and mix together for 30 seconds.
Pipe onto cool cupcakes. Sprinkle with extra coconut. Add rafaello chocolate.