lamington cupcakes

Lamington Cupcakes are those traditional little aussie cakes turned into a cupcake. A soft, fluffy vanilla cupcake, filled with jam and covered with an easy chocolate glaze and coconut.The ingredients list may look long but some ingredients are used more than once, I've just noted the correct amount in each section.

Lamington Cupcakes

flour

white sugar

baking powder

salt

135 g (5 ounces) unsalted butter, melted

eggs

buttermilk

vanilla

coconut

sugar

cocoa powder ((notes))

milk

g (1 tbsp) unsalted butter

raspberry jam

226 g (1 cup / 2 sticks) unsalted butter, softened

icing (powdered / confectioners) sugar

vanilla extract

thickened cream ((notes))

Preheat the oven to 180C / 350F / 160C fan forced. Spray a little oil into 12 holes of a muffin try and rub it around to coat (see notes for extra tips).

In a large bowl, sift together the plain flour and corn flour. Add the sugar, baking powder and salt and stir well so everything is evenly distributed

Beat the eggs well, until they become frothy (you can do this by hand, or with a hand beater or in a stand mixer). Make a well in the centre of the dry ingredients and add the butter, eggs, buttermilk, and vanilla, and fold to combine (a few very small lumps is fine).

Fill the muffin holes to about 3⁄4 full, then bake for around 22-24 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.

Remove from the oven and allow to cool in the tins for 5-10 minutes before transferring the cupcakes to a wire rack.

FOR THE CUPCAKES

Mix the two types of coconut together in a bowl (then set half of it aside - see notes). In a separate bowl, sift together the icing sugar and cocoa. To make the glaze, heat the milk and butter together in a saucepan over medium heat until the butter melts and is mixed through. Pour the mixture into the icing sugar and cocoa and stir until smooth and glossy.

One at a time, dunk the cupcakes into the chocolate glaze and turn to coat all over. Allow the excess to drip off, then roll the cupcake in the coconut (see notes), pressing firmly to help the coconut stick. Sit back on a wire rack. Repeat with the rest of the cupcakes. Sit the cupcakes in the fridge to set for 1⁄2 hour.

Cut a hole in the top of each cupcake. Fill with around a teaspoon of jam. Then replace a bit of the section of cupcake that was cut out back on top of the jam, like a seal. You will need to cut it down to fit.

FOR THE COATING

In a stand mixer with a paddle attachment, beat the butter on low-med for 6-7 minutes (seems a long time but we're after whipped butter here). Scrape down the sides half way through then continue beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light, thick and whipped.

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Lamington Cupcakes

Lamington Cupcakes

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