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Raffaello Cupcakes

  • Preparation time:

    1 ura 45 minut
  • Complexity:

  • Number of integredients:


If you are looking for a recipe for delicious Raffaello cupcakes, look no further. These consist of a light almond-coconut sponge cake and vanilla cream filling. To make them even more delicious, they are piped with a vanilla filling with a delicate coconut flavor. What more could you want? I simplified the process of making the vanilla filling by using the BAM vanilla paste, which is a great substitute for the vanilla pod. To make the cupcakes really flavorful, the recipe uses whole ground almonds instead of finely ground blanched almonds.

Makes: 12 cupcakes.

  • Ingredients for sponge cake

    • 500 ml milk
    • 100 g granulated sugar
    • 30 g starch
    • 1 egg (medium-sized)
    • 2 pumps BAM vanilla paste
    • 4 egg yolks (medium-sized)
  • Ingredients for piping

    • approx. 450 g vanilla filling
    • a few drops of coconut extract
    • 250 g mascarpone cheese
    • 20 g powdered sugar or to taste
    • shredded coconut
  • Ingredients for sponge cake

    • 70 g granulated sugar
    • 80 g all purpose flour
    • 35 g ground almonds
    • 5 g baking powder
    • 1 packet vanilla sugar
    • 15 g shredded coconut
    • 1 egg (medium-sized)
    • 80 ml milk
    • 55 g melted and cooled coconut butter/oil
  • Preaparation

    • First prepare the vanilla filling as it needs to be well-chilled. In a saucepan, bring the milk to a boil over medium heat. Mix the egg yolks, egg, sugar, starch and vanilla until smooth. Remove the boiling milk from heat and mix in the egg mixture, stirring constantly. Return to the heat and cook until it boils again; allow it to boil boiling for at least two minutes. Stir con- stantly with a whisk. Remove from heat and stir in the butter. Cover the filling with a plastic wrap in direct contact and allow to cool completely.
    • Afterwards, prepare the sponge cake batter. In a smaller bowl, combine all the dry ingredients with a whisk. In another, larger bowl, mix the egg, milk and coconut oil using a hand mixer. Add the dry ingredients to the wet ingredients and mix with a hand mixer until just combined.
    • Preheat the oven to 160 °C (325 °F). Line the muffin tin with paper liners. Reserve about 450 g vanilla filling and refrigerate, fill the piping bag with a round nozzle with the rest of the filling. Fill each paper liner with one teaspoon of the batter, pipe on some vanilla filling and cover with another teaspoon of the batter, spreading it with a teaspoon (any filling peeking out of the batter will spread during baking). The batter makes 12 lovely flat cupcakes suitable for frosting.
    • Place the tin in a preheated oven and bake for 20 minutes. Take the baked cupcakes out of the oven and leave them in the tin to cool for 5 minutes. Cool the cupcakes completely on a cooling rack.
    • Mix the mascarpone with the coconut extract, sugar and vanilla filling until smooth. Transfer the filling to a piping bag with a large star-shaped nozzle and pipe it on top of the cooled cupcakes.
    • Sprinkle the cupcakes with almond flakes and shredded coconut.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier