Summary: Ah, the pinnacle of Australian bake sales everywhere, the Lamington! Of course, I just had to make lamingtons for Australia Day. Did you know there is a lamington preservation society? There is and they have an article on the history of the humble lamington. I decided to make lamington cupcakes for two reasons – portability and so I could stuff them with jam and cream. And oh my, they are goooood! Like, sit down and eat one after another good. I will be making these again, for sure! Don’t be put off by the list of things to do, these are really easy, just a few steps. There is nothing hard to do but I’ve really broken down the steps. You could easily make the cake part the day before if you wanted to. This makes a perfect dozen.
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Ingredients
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- For the cupcakes
- 115g salted butter, at room temperature
- 200g castor sugar
- 2 eggs, at room temperature
- 1 tsp vanilla
- 180g plain flour
- 1 1/2 tsp baking powder
- 120 ml milk, at room temperature
- For the chocolate coconut coating
- 500g icing sugar, sifted
- 35g unsweetened cocoa powder
- 45g unsalted butter, cut into small pieces
- 120ml milk, at room temperature
- 2-3 cups desiccated coconut
- For the decorating – optional
- 200g raspberry jam
- 300ml cream
- 3 tblsp icing sugar
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Instructions
- Preheat oven to 180 degrees C and line a 12 muffin cups tin with paper patty pans.
- In the bowl of your electric mixer,(or with electric beaters), beat the butter until smooth. Add the sugar and beat until
- light and fluffy (3-5 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- In a separate bowl sift the flour with the baking powder.
- With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Scrape down the sides of the bowl as needed.
- Evenly fill the patty pan cups with the batter and bake for about 18 – 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. Once cooled, remove paper party pans carefully before the next step.
- Place the icing sugar, cocoa powder in a microwave safe bowl. Heat the butter and milk in a small microwave safe bowl until the butter is melted and pour into the icing sugar mix. Stir the mixture until it becomes smooth and of pouring consistency. Microwave the icing for a few seconds if needed but not so hot it would hurt if you stuck your fingers in it!
- Place the coconut on a large plate. One at a time, dip the cupcakes into the chocolate coating and then roll the cakes in the coconut.Gently transfer the lamingtons to a clean wire rack to set.
- Once the Lamingtons have set, use a small paring knife to cut out a teaspoon sized hole in the top of the cake. Go on eat the bits you cut out… Now fill the hole with raspberry jam.
- Using electric beaters or a stand mixer with a whisk, beat the cream to soft peaks and sprinkle in the icing sugar. Pipe cream over the top of the lamingtons (or just make a move mound with a spatula). Store lamingtons in an airtight container in the fridge. If they last that long……
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