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Little cappuccino lamingtons
Little cappuccino lamingtons
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Prep Time:
405 minutes
Cook Time:
25 minutes
Total Time:
430 minutes
Elevate the classic Aussie treat with these easy and delicious mini cappuccino lamingtons.
Ingredients:
  • 100g unsalted butter, at room temperature
  • 140g (2/3 cup) caster sugar
  • 1/2 tsp vanilla bean paste
  • 190g (1 1/4 cups) self-raising flour
  • 60ml (1/4 cup) milk
  • 300g (2 cups) icing sugar mixture
  • 20.00 gm dark cocoa powder
  • 10g unsalted butter, melted
  • 100ml freshly brewed espresso coffee
  • 130g (1 1/2 cups) desiccated coconut
  • Whipped cream, to serve
  • Chocolate-coated coffee beans, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease a 16 x 26cm slice pan and line it with baking paper. In a bowl, use electric beaters to beat the butter, sugar, and vanilla until pale and creamy. Add one egg and one tablespoon of flour, beat well. Repeat with the other egg and another tablespoon of flour. Stir in half of the remaining flour followed by half of the milk. Repeat with the remaining flour and milk.
  • Transfer the mixture into the pan and level the top. Bake for 20-22 minutes or until a skewer inserted in the middle comes out clean. Allow the cake to cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. Cover the cake with a tea towel and leave it overnight.
  • Sift icing sugar and cocoa powder into a large bowl. Blend in butter and hot espresso until smooth. Place coconut in a shallow bowl.
  • Cut the cake into 24 squares. Dip 3 lamingtons at a time into the chocolate mixture using 2 forks, shake off excess, then coat in coconut. Place on a wire rack over a baking tray to set. Repeat with the remaining cake, icing, and coconut. Let it set, then garnish with cream and a coffee bean on top.

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