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Lamington cupcakes
Lamington cupcakes
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
32 minutes
Try these irresistible lamington style cupcakes for a unique twist on a classic Aussie favorite.
Ingredients:
  • 200g unsalted butter, softened
  • 4.40 gm vanilla extract
  • 215.00 gm caster sugar
  • 3 eggs
  • 375.00 gm self-raising flour, sifted
  • 128.75 gm milk
  • 65.00 gm shredded coconut
  • 375.00 gm icing sugar mixture, sifted
  • 20.00 gm cocoa powder, sifted
  • 30.90 gm milk
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and line two 12-hole muffin pans with paper cases.
  • In a small bowl, use an electric mixer to beat together butter, vanilla, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition (note: mixture may separate). Transfer to a large bowl and mix in half of the flour, followed by half of the milk. Repeat with the remaining flour and milk until well combined.
  • Fill each 1/3 cup-capacity muffin pan with 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
  • Allow cakes to cool in pans for 2 minutes, then move them to a wire rack to continue cooling.
  • For the chocolate icing, mix icing sugar and cocoa in a bowl. Add milk gradually until you have a smooth, spreadable consistency. Top the cooled cakes with the icing, sprinkle with coconut, let it set at room temperature, and enjoy!

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