Raffaello-candy-stuffed cupcakes


The candy of Ferrero (most recently, the coconutty Raffaello candies) makes me think fondly of one of my best friends back in Iceland, an Italian woman who has routinely brought Ferrero candies into our lives. In my case, being the coffee fiend that I am, she introduced the inimitable Pocket Coffee, which features a chocolate housing for a liquid espresso inside. Brilliant.

While Pocket Coffee is not available here in Sweden, Raffaello is everywhere. Taking inspiration from the blog Bake It in a Cake (check out the new book based on these concepts, Bake it in a Cupcake), I decided to pop some Raffaello candy into a basic vanilla cupcake and then frost with a vanilla bean Swiss buttercream icing topped with coconut.

How to do it?

First make the vanilla cupcakes:

Vanilla cupcakes
3/4 cups butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (if using unsalted butter)
2 teaspoons vanilla
2 3/4 cups flour
1 1/3 cups milk

For the cupcakes, preheat the oven to 350F/175C. Cream the butter and sugar together until fluffy. Beat in the eggs, one at a time. Then add the baking soda, baking powder, vanilla and salt. Add the flour and milk in alternating turns with the mixer on low. Beat mixture just until combined/smooth.

Fill cupcake liners in your cupcake pan with about one heaping tablespoon of batter. Drop an unwrapped Raffaello candy in and gently press it into the batter. Put another heaping tablespoon on top of the candy to cover it. It does not matter if the candy is completely covered because you will be frosting the cupcake.

Bake for about 18 to 20 minutes until the cupcakes have begun to turn a light golden brown and the cupcake top springs back when touched. Let the cupcakes cool (ten minutes) before removing them to a wire rack to cool completely.

Vanilla bean Swiss meringue buttercream
3 egg whites
3/4 cup sugar
1/2 cup unsalted butter
1/2 teaspoon vanilla (liquid)
Some vanilla bean powder or vanilla beans scraped from one vanilla pod

Mix the egg white and the sugar over a double boiler. The sugar should be completely dissolved when you remove it from heat. Pour the mixture into a large bowl (preferably the mixing bowl of a stand mixer — Swiss meringue is mixing intensive, so a stand mixer works best). Whisk on high speed until stiff but still wet peaks form. Continue to beat for about five or six minutes after these peaks form.

Switch to the paddle attachment and turn the speed to medium low. Add the butter in one or two tablespoons at a time. The mixture might start to look lumpy and curdled. Don’t worry. Keep mixing. When things start to come together, beat in the peppermint extract and keep beating for another two minutes. It might take some time to get to the right texture. You will know when it comes together in a solid, fluffy, frosting-like consistency.

I sprinkled on some coconut on the batch I took to work; I sprinkled on some toasted coconut on the batch I offered my friends for Thanksgiving. They are good on their own or with either type of coconut.

Samoa cookies and thoughtful contemplation: A labor of love or… just labor?


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