Raffaello Cupcakes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 130 ml oil
- 2 egg (s)
- 150 g natural yourt
- 170 g desiccated coconut
- 0.5 ½ pack baking powder
- 200 g flour
- 150 g chocolate, white
- 50 grams sugar
- 1 cup cream
- 2 packs vanilla sugar
- 250 g low-fat quark
- 3 tablespoon, heaped powder (San Apart)
- Confectionery (Raffaellos) to decorate
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- For the dough, first beat the eggs until fluffy, gradually adding the sugar and oil. When the mixture is mixed, stir in the plain yoghurt, desiccated coconut, flour and baking powder. Finally, chop 100 g of white chocolate and mix with the batter. Tip: If the dough looks too dry, add a little more natural yoghurt or oil.
- Now fill 2/3 of the dough into the muffin molds and bake in the oven for about 25 minutes - test with the chopstick sample!
- For the topping, melt 50 g of white chocolate. Whip the cream, vanilla sugar and San Apart until stiff, mix in the quark. As soon as the chocolate is no longer hot, fold into the cream quark and cool.
- Now the cooled topping can be sprayed onto the cold muffins with a piping bag. To top it off, put a Raffaello praline on top.
- Store the muffins in a cool place and consume within 2 days.
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