Preheat oven to 180°C/350°F. In a standing mixer, beat sugar and a part of the butter until foamy. Add eggs, one at a time, and continue to beat until incorporated. Mix together flour and baking powder and add to the batter. Now add half the vanilla extract, coconut milk, and coconut liqueur and continue to beat dough until smooth.

standing mixer or hand mixer with beaters, oven

100 g sugar / 120 g butter / 2 eggs / 150 g flour / 2 tsp baking powder / 1 tsp vanilla extract / 100 ml coconut milk / 1 tsp coconut liqueur

Line a muffin pan with muffin cups. Fill each cup halfway full and bake in a preheated oven at 180°C/350°F for approx. 25 – 30 min. Insert a toothpick to determine if the cupcakes are done. If the toothpick comes out clean, remove cupcakes from oven and set aside to cool.

oven, muffin tin, muffin cups

Reserve a small amount of black currant juice. For the buttercream, mix together remaining juice and confectioner’s sugar in a small saucepan. Bring to a low boil, reduce to a simmer, and cook over low heat for approx. 15 – 20 min. until reduced by half. In a small bowl, mix cornstarch together with reserved juice and add to pan. Return to a medium-high heat, stirring constantly, until thick cream is formed. Remove from heat and allow to cool.

small saucepan, small bowl

3 tbsp black currant juice / 470 ml black currant juice / 90 g confectioner’s sugar / 2.5 tbsp cornstarch

Melt white chocolate over a double boiler. Ice cupcakes with white chocolate and then immediately dip into coconut flakes. The tops should be completely covered. Transfer to a cake rack and allow icing to dry.

large heat-resistant bowl, cake rack, small saucepan

150 g white chocolate / 50 g coconut flakes

Beat remaining butter for approx. 4 – 5 min. until frothy. Add vanilla extract and continue to beat for approx. 1 – 2 min. Slowly add currant crème until well mixed. If you want a darker red color, simply add red food coloring. Transfer buttercream to a pastry bag and set aside.

standing mixer or hand mixer with beaters, piping bag

150 g butter / 1 tsp vanilla extract / red food coloring

With the buttercream, form small Santa hats on top of each cupcake. Then, place Raffaellos on top.

10 Raffaellos

Enjoy!