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Coconut Snowball Cupcakes with Raffaello candies baked inside ... | See more about coconut candy, coconut cupcakes and vanilla cupcakes.
RAFFAELLO CUPCAKE - I mean, HELLOHOOOOOO!!!
Coconut Snowball Cupcakes: For the cupcakes you’ll need: 1 1/2 sticks unsalted butter 1 1/2 c. granulated sugar 3 eggs 2 t. baking powder 1/2 t. baking soda 1/4 t. salt 2 t. vanilla 2 1/2 c. flour 1 1/3 c. whole milk 40 Raffaello candies For the buttercream you’ll need: 3 sticks unsalted butter, room temperature 2 1/2 c. powdered sugar 2 t. vanilla extract 1 cup shredded coconut (for the topping) Directions: Pre-heat the oven to 350 degrees (F). Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then the baking soda, baking powder, vanilla, and salt. Mix for about a minute, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined. Scoop a heaping tablespoon into paper-lined mini cupcake tins, then plop one Raffaello candy into each cup and gently press it into the batter. Spoon a little bit of batter over the top, to cover the candy (see photo). Bake for about 18 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake). Allow to cool, then make the buttercream! Whip up the butter to get it good and creamy. Then add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions (to make sure everything is getting incorporated). Drizzle in some vanilla, mix some more, and give it a taste to make sure you have enough vanilla and sugar. Once you have the desired texture and taste, pipe a mound onto all the cupcakes. Then roll the tops of the cupcakes in a bowl of coconut to give them the snowy effect.
Coconut Snowball Cupcakes recipe - cupcakes baked with Raffaello candies inside!
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