food

Lamington Cupcakes

An Australian icon, an Australian staple. Chocolate, vanilla and coconut re-imagined into a cupcake for you guys to enjoy!

food

Lamington Cupcakes

An Australian icon, an Australian staple. Chocolate, vanilla and coconut re-imagined into a cupcake for you guys to enjoy!

Ingredients

  • 429 grams (2 1/2 cups) all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams (1 1/4 cups) caster sugar
  • 1/2 teaspoon salt
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chocolate sauce
  • 200 grams desiccated or shredded coconut
  • 200 grams raspberry jam
  • 600 grams thickened cream (whipped / optional) OR 1 batch fluffy vanilla buttercream frosting

Steps

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  6. While your cupcakes are baking and cooling down, you can whip your cream to stiff peaks if you choose to use cream as frosting.
  7. Slice 5 of your least good looking cupcakes into three discs as demonstrated in the video. Dip the tops into chocolate sauce (you'll need to thin out the sauce in the microwave). Let the excess drip off. Coat in shredded coconut.
  8. Core the centre of your cupcakes and fill with raspberry jam. Coat the tops in chocolate and coconut. Frost using a plain tip as demonstrated in the video. Squeeze some jam on top and place the chocolate coconut cupcake disc on top.