Coconut Raffaello Stuffed Muffins with Creamy Topping
Ingredients
Topping
- 125 ml coconut milk
- 50 ml milk
- 2 tablespoons cornstarch
- 180 g sugar
- 200 g softened butter
- 1 teaspoon amaretto
- 4 tablespoons desiccated coconut
Batter
- 80 ml neutral vegetable oil
- 2 large eggs
- 180 g sugar
- 2 packets vanilla sugar
- 200 g wheat flour (type 405)
- 2 teaspoons baking powder
- 150 ml coconut milk
- 3 tablespoons desiccated coconut
- 12 Raffaello candies
Preparation
Combine coconut milk, milk, cornstarch, and sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and simmer for 3 minutes, stirring, until pudding-like. Remove from heat and let cool
Preheat oven to 180°C (convection: 160°C). Whisk together oil, eggs, sugar, and vanilla sugar. Mix flour and baking powder and add to the wet ingredients. Stir well. Fold in coconut milk and desiccated coconut
Divide the batter evenly among muffin cups
Place one Raffaello candy on the batter in each cup and cover with a teaspoon of remaining batter
Bake in the preheated oven for about 25 minutes. Let cool completely
Tips
These muffins are a hit at every party and feature a creamy coconut topping
