Raffaello Cupcake

Ingredients

To make these easy Raffaello Cupcakes you will need the simple ingredients listed below. Remember always to use fresh room temperature ingredients when baking.

• Sunflower oil
• Extra-large eggs
• Granulated white sugar
• Self-raising flour
• Desiccated coconut
• Vanilla extract
• Almond extract
• Whole milk
• Powdered sugar
• Unsalted butter
• Cream cheese
• Raffaello chocolates

Extra-large eggs – out of their shell, the eggs I use weigh 56 grams, if you aren’t sure if you have the same eggs – weigh the eggs you have and adjust accordingly.

Sunflower oil – This cupcake recipe uses oil instead of butter for extra moistness! Use neutral-tasting vegetable oil for this recipe like sunflower or canola oil.

Self-raising flour – If you can’t find self-raising flour, you can use cake flour or all-purpose flour mixed with baking powder. Check the recommendations on the packaging of your baking powder to decide how much should be added.

Desiccated coconut – this is added to the cupcake batter and the frosting and adds a great coconut flavor. I recommend using desiccated coconut for this recipe rather than coconut shavings.

Vanilla extract – for the best vanilla flavor use vanilla extract, if you can’t find any use vanilla bean paste or vanilla essence.

Almond extract – this is used in both the cupcake batter and the frosting and adds a delicious flavor to both so make sure you use it!

Unsalted butter – use unsalted butter rather than salted butter for this recipe. It is also essential that you use room-temperature butter.

Raffaello chocolates – These are coconut almond truffles; if you haven’t tried them, you need to! If you can find any then you can still make these coconut cream cheese cupcakes and top them with your favourite coconut white chocolate instead.