Raffaello fans don't need to repeat that coconut and almonds go together perfectly. This recipe has been added with forest fruit cream, which adds a heavenly taste to the cupcakes. Not only do they look fantastic, they also taste heavenly and you must try them.
Raffaello cupcakes with strawberry cream
Ingredients
- Ingredients for muffins
- 125 g of sugar
- 125 g of melted butter
- 2 eggs
- 2 drops of vanilla extract
- 150 g of flour
- 2 teaspoons of baking soda
- 80 g of grated coconut
- 20 g ground almonds
- 125 g of butter [recipe-ingredients] Ingredients for dressing
- 100 g of strawberries or blueberries
- 200 g of mascarpone cheese
- 150 g of whipping cream
- 1 package of cream hardener (kremfixa)
- 40 g of powdered sugar
- a little grated coconut
- 12 purchased Raffaello beads
Directions
2. In a separate bowl, mix the flour with the baking powder, just add it to the dough gradually. Then add coconut flakes, ground almonds and finally buttermilk. Mix well again to combine everything.
3. Line the muffin tin with paper models and spread the batter evenly over them. Put everything in the oven and bake for 15 to 20 minutes. After they are baked, let them cool.
4. Meanwhile, briefly boil the berries in a small pot, cook for two minutes and let cool. Mash the strawberries into a homogeneous mass to form a puree.
5. Whip the cream and the stiffener together and set aside. Then mix the mascarpone with powdered sugar and strawberry puree in a bowl and finally mix it into the prepared cream. Place the cream in the refrigerator to cool.
6. Decorate the muffins with the prepared strawberry cream, sprinkle some grated coconut on top and place a Raffaello ball in the middle. Bon Appetit.
