Feb 5, 2011

Treasured inner values



I always leave my Kitchen Heals Soul posts to the weekend because if you are like me, you probably only have time to indulge in extensive cooking or baking on the weekends. I’m not sure if Raffaello’s are popular everywhere in the world so let me tell you something about these little heavenly treats.



Raffaello confections are a blend of select ingredients: an almond surrounded by a fine milk cream, then covered with a crisp, delicate wafer and sprinkled with tender shredded coconut. Of course they taste really good on their own, but why not add some additional calories and make them even more fantastic? Enter a cupcake with a Raffaello core!



I came across the recipe on a darling German blog called Ohhh...Mhhh... and saved it to give them a go on a special occasion. The birthday of a dear friend was the perfect excuse to get into the kitchen and use those girly pink cupcake liners I had recently bought!



Recipe (for 12 cupcakes)

Ingredients:

120g flour
140 g sugar
1 ½ teaspoons baking powder
s pinch of salt
40g butter (softened at room temperature)
120ml whole milk
1 egg
¼ teaspoon vanilla essence
12 Raffaello

How to:

Preheat your oven to 170 and line your cupcake tins with cupcake liner.
In a large bowl, mix the flour, sugar, baking powder, salt and butter until you have a sandy consistency. Add one half of the milk and blend it well together. In an other bowl, whisk the egg, vanilla essence and the rest of the milk and then add this mixture to the flour-mix. Blend well together until you have an homogenous dough. Pour 1 tablespoon of the dough into the cupcake liners, then place a Raffaello and cover it with another spoonful of dough (don't fill them more than 2/3 of the way up). Bake for about 20 minutes or until a toothpick inserted comes out free of crumbs. Let them cool completely before frosting.

Ingredients for the cream cheese frosting:

25g softened butter
50g cream cheese
250g powdered sugar (sifted)

In a bowl, beat the cream cheese and butter on low speed with an electric mixer until it's very smooth and without lumps. Gradually add the sifted powdered sugar and beat, again, on low speed until fully smooth. Pipe or spoon about a tablespoon onto the cupcakes and sprinkle some grated coconut on top.

Enjoy and have a very sweet weekend!


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8 comments

Raspberry Jam said...

Hmmmm wie lecker!

Ich liebe Raffaello!

Muss ich mal ausprobieren!


http://sweetraspberryjam.blogspot.com/

XOXO

a. said...

oh dini rezept posts sind immer so toll ond schön. ond die cupcakes sind sicher mega yummi.
bisou <3

Welcome to my jungle said...

OMG I wanna have one of these right now! They look delicious!

- Dani

http://myjungle.tumblr.com/

tuguna said...

raffaello'lari surekli alirim ama muffin icinde kullanmak hic aklima gelmemisti,kesinlikle deneyecegim harika gorunuyor.

Sena said...

ellerine saglik neslihan =)
cok lezzetli görünüyo hatta
anneme bile gösterdim denenmeli dedi =)
yapcak bi gün bana =D
raffaello yu cok seviyorum benn
hmmmmm =)

Call Us Mesdemoiselles said...

wow they're too cute to eat!

Jasmin said...

Bei all euren genialen Rezepten wird das nie was mit der Bikinifigur..!

AllIneed said...

They taste delicious! By the way, I love your blog. Take a look to mine. XOXo


www.etjevoislavieenrose.blogspot.com

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