Servings: 12 muffins
Calories: 280kcal
Cost: $15
Equipment
- Silicone or regular muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Piping bag with a large perforated nozzle
- Zester (optional)
Ingredients
- 125 ml coconut milk
- 50 ml milk
- 2 tbsp starch
- 180 g sugar
- 200 g soft butter
- 1 tsp amaretto
- 4 tbsp desiccated coconut
- 80 ml neutral vegetable oil
- 180 g sugar
- 2 packs vanilla sugar
- 200 g wheat flour (Type 405)
- 2 tsp baking soda
- 150 ml coconut milk
- 3 tbsp desiccated coconut
- 12 pieces Raffaello candies
Instructions
- In a small pot, combine coconut milk, milk, starch, and sugar. Bring to a boil, then simmer for about 3 minutes until thickened. Remove from heat and cool.
- Preheat the oven to 180 degrees (160 degrees for fan oven). In a bowl, whisk together vegetable oil, eggs, sugar, and vanilla sugar.
- Combine the flour and baking soda in a separate bowl, then mix into the wet ingredients. Stir in coconut milk and desiccated coconut.
- Line a muffin tin with liners. Divide two-thirds of the batter into the cups, top with one Raffaello candy, then cover with remaining batter.
- Bake for about 25 minutes or until a toothpick comes out clean. Cool completely.
- Beat soft butter with amaretto until creamy. Gradually stir in the cooled coconut mixture and pipe onto muffins.
Notes
For a dairy-free option, use vegan butter and plant-based milk. You can replace Raffaello candies with white chocolate or Nutella. Store muffins in an airtight container at room temperature for up to 3 days; refrigerate for up to a week, or freeze for up to 3 months. Enhance the topping with lemon or lime zest for a refreshing flavor. Consider using almond extract in place of amaretto for a non-alcoholic version.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 130mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg
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