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Raffaello Cupcake đ„„
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
30 min(s)
10 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- White chocolate200 g
- Can of cream1 unit(s)
- Shredded Coconut1/2 cup
- Shredded coconut to garnish to taste
- Wheat Flour3 cup
- Sugar2 cup
- Butter or margarine4 tablespoon
- Egg3 unit(s)
- Milk1 cup
- Coconut milk1/2 cup
- Vanilla Essence1 teaspoon
- Baking Powder1 tablespoon
- Cut the white chocolate into pieces and melt in the microwave every 30 seconds, when it is well melted add the cream and mix well until smooth and creamy, add the grated coconut and mix again until fully incorporated. Cover with cling film and place in the fridge for about 30 minutes (this is Raffaello's ganache)
- Make the dough: beat the egg whites until stiff and set aside
- Place the egg yolks, butter (at room temperature) and sugar in a mixer and beat until creamy.
- Add the milk, coconut milk, vanilla essence and flour little by little and beat until smooth and creamy.
- Lastly, add the egg whites and baking powder and mix with a spatula until smooth.
- Grease a mold or small molds with a removable ring with a little butter and flour.
- Bake in a preheated oven at 180 degrees for about 40 minutes (a medium-sized cake) or 20 minutes in the small molds, keep an eye out and when the toothpick comes out clean, it's ready.
- Allow to cool completely and unmold, cover with Raffaello's ganache and finish with grated coconut đ„„đ
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