Lamington Cupcakes.
Like Lamingtons? Enjoy Cupcakes? Me too! These Lamington Cupcakes are so nice, fuffly and full of a good vanilla flavour with a nice chocolate coating covered in coconut, perfect to give to your guest or to bring to the table of your Australia Day Party/Event. And even if you see these and Australia Day isn't coming up? Give them a go and make them anyway! Enjoy!
1/2 Cup Milk
1 Egg
1Tsp Vanilla Extract
1 Cup Plain Flour
3/4 Cup Sugar
1 1/2 Tsp Baking Powder
Pinch of Salt
3 Tbs Butter, Room Temp
extra 1 Cup Milk
4 Tbs Butter
1Tbs Vanilla Extract
4 Cups Icing Sugar
1 Cup Cocoa Powder
1. Preheat Oven to 165 Degrees Celcius - Fan Forced.
2. Wisk together Half of the Milk, Egg, and Vanilla. Set aside.
3. Mix Flour, Sugar, Baking Powder, Salt, and Butter in a Mixure on low speed. Slowly add the other 1/4 Cup of Milk, then add the Egg Mixture slowly. Speed the Mixure up to Medium Speed and contiuning mixing for about 30 seconds.
4. Line a MUFFIN Tin with CUPCAKE Liners (using a muffin tin will help keep the cupcakes flat when raising.) Fill each liner about half way. Bake for 20-25 minutes, turning half way through.
5. Once Cooled completely, use a sharp knife and cut the middles out. Keep them with the cupcake for now. Set aside.
6. Combine the Icing Sugar and Cocoa Powder in a clean bowl. Set aside.
7. In a small saucepan over low-medium heat, melt Butter and Milk together, once melted and combined, remove from heat and add it to the icing sugar mixture. Stir well.
9. Work fast (so the icing doesn't dry out) dip the top of the middle cupcakes into the icing mixture then directly in coconut to coat, set aside to dry. Do the same to the actual cupcakes aswell. If icing dries before all cake is dipped, place the bowl over simmering water to melt again.
10. Fill the hole in the cupcake with Whipped Cream, and place the middle lid cake back on top. Enjoy.
Remember to keep these in a air tight container and refrigerated.
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