Raffaello cupcakes

Those cupcakes were supposed to taste like Raffaello sweets. Just in case you do not know what Raffaello is, a few words of explanation. The Raffaello is waffle ball covered with dessicated coconut filled with creamy custard and whole almond inside. I have to say I have almost achieved my goal. I liked those cupcakes a lot, their smell , their texture. The only one thing I didn't like about them was the fact that custard inside spread instead of creating small ball in the middle of the cake. Hmmm... I think I will try to make them again just to improve this and that and of course to eat them agian. 

Ingredients for custard filling:

• 100 ml coconut milk
• 50g sugar
• 1 egg yolk
• 1/2 tbsp flour

Pour the milk and add sugar into a small sauce pan. Bring this mixture to boil  stirring from time to time. Remove from heat. In a  meantime in a small bowl combine the egg yolk with flour. Pour 1-2 tablespoons of hot liquid into egg yolk and whisk immediately. Then return egg yolk to the sauce pan. Bring it to the boil again stirring it all the time. When the custard is ready pour it in a bowl and leave it cool down. If it happened that the egg scrambled a little bit pour ready custard through the sieve. 

Ingredients for 6-8 cupcakes:

• 170g flour
• 1 tsp baking powder
• 1/2 tsp soda
• 1/4 tsp salt
• 70g melted margarine
• 80g sugar
• 80 ml milk
• 1 egg white
• 30g white chocolate
• 6-8 almonds
• dessicated coconut

Melt the margarine and set aside. I used liquid margarine.

Grate the chocolate, set aside.

Pour some hot water over almonds and then remove their brown skin off.

Preheat the oven to 190C. Line muffin tin with paper cases.

In a big bowl sift the flour, add the sugar, baking powder, salt and chocolate. Whisk them together and set aside. 

In a measuring jug whisk together the milk, egg white and margarine. Pour this mixture into the dry ingredients. Combine all ingredients together.

Spoon one table spoon of the batter into each paper case, then put one teaspoon custard in the middle, place one almond in each cupcake and cover with remaining batter. Sprinkle each cupcake with thick layer of dessicated coconut.

Bake for 20 minutes, until well risen. let them cool down a litte bit and enjoy !