Tomorrow is Australia Day! Last year I made mini pavlova cupcakes using vanilla cupcakes, mini meringues and cream (oh and the blueberries and chopped strawberries!). It’s such a simple thing and they were very yummy!
This year I thought I’d take on the other traditional Aussie recipe: Lamingtons!
Lamingtons are yellow sponge cake squares, covered with chocolate icing and sprinkled with desiccated coconut. Sometimes they have jam or cream in the middle, these are obviously my favourites! Here goes the cupcake version:
LAMINGTON CUPCAKES
Ingredients for the cupcakes
- 125g butter, softened
- 2 eggs
- 200gr (1 cup) caster sugar
- 1/2 teasp vanilla extract
- 225gr (2 cup) sifted self-raising flour
- 115ml (1 cup) milk
- Desiccated coconut (about 150-200gr to cover the cupcakes)
- Jam for the filling (I used blackberry but also strawberry or raspberry)
Icing:
- 375gr (3 cups) icing sugar
- 25gr (1/4 cup) cocoa powder
- 1 tablesp softened butter
- 5 spoons of boiling water (normal recipe calls for more but I found it too liquid for cupcake frosting)
Preheat oven to 150°C and prepare a cupcake tray with your favourite liners.
Using a mixer, beat butter, sugar and vanilla until fluffy and then add eggs, 1 at a time, beating through out. Sift half the flour over the mixture, combine and add half the milk. Repeat again with remaining flour and milk.
Fill 3/4 of the cupcake liners and bake for about 25mins or until you insert a toothpick in the middle and it comes out clean. Let them cool completely. Once they are cold you can use a cupcake filler to fill them with jam. I don’t have a filler so I just cut out a deep circle in the middle, put the jam and press the “lid” back on…works fine for me!
For the icing: sift icing sugar and cocoa together into a mixing bowl. Add butter and boiling water and stir. Pour on top of the cupcakes and then toss coconut to cover all the top. Let them cool again before serving.
Trick to make them more lamington-y:
I actually peeled the cupcake liner of the cupcakes and let the chocolate fall all the way to the bottom of the liner (hehehe more chocolate icing everyone!) then I pressed the liner paper back on and put them back on the cupcake tray so they would hold the shape. I left them on the fridge for a couple of hours and all done!
Cupcaketeer 
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the future as well. In truth, your creative writing abilities has encouraged me to get my own, personal blog now 😉