for those with their heads in coconut clouds

 RAFFAELLO CUPCAKES

INGREDIENTS:

• 3 eggs
• 0.3 cup sugar
• 1.3 cup ground almonds
• 1 bar white chocolate (100g)
• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 0.6 cup desiccated coconut
• 12 raffaellos

INSTRUCTIONS:

1. Beat the eggs and add sugar.

2. Grate the chocolate. Fold it into the egg-sugar mixture 

with the ground almonds.

3. Fill paper liners with the batter.

BAKE:   15 min.   180° C

4. Whip the heavy cream with the vanilla sugar. 

Fold in the coconut.

5. Garnish the cooled cupcakes with whipped cream 

and raffaellos.