Go Back
Print

Rafaello Almond & Coconut Cupcakes

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.

Servings 16 cupcakes

Ingredients

  • 2 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3/4 cup coconut cream
  • 1 tsp vanilla bean paste
  • 1 cup warm water
  • 1 cup plain flour, sifted
  • 1 cup almond meal
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1 1/2 cups castor sugar
  • 1/2 cup desiccated coconut

Vanilla Cream Cheese Buttercream

  • 125 grams butter, cubed
  • 125 grams cream cheese
  • 2 tsp vanilla bean paste
  • 3 cups icing mixture, sifted This is an approximate amount, you may need more or less, depending on consistency of frosting
  • 1/4 cup cream, to add to frosting if it gets too stiff.
  • 1/2 cup desiccated coconut, extra
  • 14 rafaello chocolates

Instructions

  1. Preheat oven to 180C

  2. Line two muffin trays with 16 cupcake liners

  3. In a medium bowl, using a hand whisk, beat together eggs, oil, coconut cream, water and vanilla

  4. 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.

  5. Carefully pour wet mixture into dry mix and whisk until well combined.

  6. Use an ice cream scoop to fill cupcake liners until each is 2/3 full.

  7. Bake in a moderate oven for 18 minutes or until firm to touch.

  8. Leave on a wire rack to cool. Frost with cream cheese frosting, sprinkle with coconut and place a rafaello chocolate on top.

Vanilla cream cheese frosting

  1. 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.

  2. 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..

  3. Add vanilla bean paste and mix together for 30 seconds.

  4. Pipe onto cool cupcakes. Sprinkle with extra coconut. Add rafaello chocolate.