These cupcakes are inspired by the delicious Ferrero Raffaello confections. Complete with almond cake, coconut custard filling, and almond coconut icing!

Yields 9 cupcakes

1 cup canned coconut milk
1/2 tsp vanilla extract
2 tbsp cornstarch
3 tbsp sugar
1 egg yolk
pinch of salt
3/4 cup flour
6 tbsp almond flour
1 tsp baking powder
pinch of salt
6 tbsp softened butter
2/3 cup sugar
2 eggs
1 tsp vanilla
1/4 tsp almond extract
6 tbsp canned coconut milk
1 cup softened butter
5 1/4 cups icing sugar
1/4 cup canned coconut milk
1/4 tsp coconut extract
1/2 tsp almond extract

  1. In a small pot bring 3/4 cup of the coconut milk to a boil over medium high heat. In a separate bowl combine the vanilla, cornstarch, sugar, egg yolk, salt, and the remaining coconut milk. Slowly pour the hot coconut milk into the bowl while constantly stirring. Transfer back into the pot and bring to a bowl to thicken, while continuing to stir. Pour finished custard through a sieve and place in a bowl with saran wrap directly on top to prevent a skin from forming. Place in the fridge to cool.
  2. Preheat oven 325F and place 9 cupcake liners in your cupcake pan.
  3. For the batter, mix together the dry ingredients in a bowl and set aside. Cream the butter and sugar in the bowl of an electric mixer until it lightens and is slightly fluffy. Add in the eggs one at a time, letting each egg completely mix in, and then add in the vanilla and almond extract. With the mixer on low alternate adding the dry ingredients and the milk, making sure to end with the milk. Don't forget to scrape down the sides of the bowl frequently.
  4. Divide the batter into your prepared cupcake liners and bake for around 23 minutes. When the cupcakes are springy to the touch they are done. Remove from oven and let cool.
  5. Prepare the icing by creaming the butter for a few minutes until it is white and fluffy. Add in the sugar and beat on high for a couple minutes. Add the coconut milk and extracts and beat to combine.
  6. To assemble the cupcakes, make a well in the centre of each one with the back of a large piping tip or small round cutter (like an apple corer). Fill with the custard and then pipe the icing on top with your piping tip of choice. Top with shredded coconut or Raffaellos if desired!