Lamington cupcakes
Lamington cupcakes are a delightful twist on the classic Australian dessert, featuring a fluffy butter cake coated in chocolate icing and rolled in shredded coconut. They're perfect for tea parties or a sweet treat any day.
Cook time 17 min
Prep time 15 min
Ingredients:
1 cup butter1 tsp vanilla extract
1 cup sugar
3 eggs
2 cups self-raising flour
1 tbsp milk (1% fat)
1 cup coconut meat
2 cups powdered sugar
2 tbsp dry cocoa powder
Lamington cupcakes are a delightful twist on the classic Australian dessert, transforming the traditional lamington cake into individually portioned cupcakes. These treats feature a fluffy butter cake center, coated in a rich chocolate icing, and rolled in desiccated coconut for a perfect balance of sweet and texture. Ideal for tea parties, special occasions, or simply as a sweet delight to enjoy any day, these cupcakes are sure to impress.
Instructions:
- 1 cup coconut meat (150g), shredded
- 2 cups powdered sugar (320g)
- 2 tbsp dry cocoa powder (30g)
- 1/4 cup boiling water
- Preheat your oven to 350°F (175°C).
- Line a cupcake tray with paper liners.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, beating well after each addition.
- Gradually fold in the self-raising flour, mixing until just combined.
- Stir in the milk to achieve a smooth batter.
- Spoon the batter into the prepared cupcake liners, filling each one about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tray for about 5 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, sift together the powdered sugar and dry cocoa powder.
- Add the boiling water to the dry ingredients gradually, stirring until you get a smooth, runny mixture.
- Place a sheet of parchment paper or a large tray under the wire rack to catch any drips.
- Carefully dip each cooled cupcake top into the chocolate mixture, letting any excess drip off.
- Immediately roll the chocolate-coated tops in shredded coconut, making sure to cover the entire surface.
- Place the coated cupcakes back on the wire rack to set for about 15 minutes.
- Once set, your Lamington cupcakes are ready to be enjoyed!
With these delectable Lamington cupcakes, you're sure to win over both traditional lamington lovers and cupcake enthusiasts alike. The combination of soft, buttery cake with a rich chocolate coating and crunchy coconut makes for an irresistible treat. Perfect for sharing or indulging on your own, these cupcakes bring a touch of Australian tradition to your kitchen in a fun and easy-to-eat form. Enjoy your baking, and happy indulging!
Lamington cupcakes FAQ:
Bake the Lamington cupcakes in a preheated oven at 350°F (175°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
Store leftover Lamington cupcakes in an airtight container at room temperature for up to 3 days. If desired, you can refrigerate them for longer storage, up to 1 week.
Yes, you can substitute all-purpose flour for self-raising flour by adding 1 1/2 teaspoons of baking powder per cup of all-purpose flour. Adjust the sugar if necessary, as self-raising flour usually contains some.
If you don't have coconut meat, you can use desiccated coconut or shredded coconut as an alternative. Both provide similar flavor and texture effects.
The cupcakes are done when a toothpick inserted into the center comes out clean. Additionally, they should spring back lightly when touched.
Tips:
- Ensure all ingredients are at room temperature before you start, especially the butter and eggs. This helps achieve a smoother, more consistent batter.
- When mixing the batter, use a gentle hand. Over-mixing can lead to dense, tough cupcakes instead of the light, fluffy texture you're aiming for.
- Use a small ice cream scoop or a tablespoon to evenly distribute the batter into the cupcake liners. This ensures that all cupcakes bake uniformly.
- For a stronger coconut flavor, lightly toast the coconut meat in the oven before coating the cupcakes. This adds a deliciously nutty and aromatic touch.
- When coating the cupcakes with chocolate and coconut, work quickly but carefully. It helps to have a set-up with all components within easy reach to streamline the process.
- Allow the cupcakes to cool completely before dipping them in the chocolate coating. This helps the chocolate to adhere better and prevents the cupcakes from crumbling.
- Store the finished cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. Bring refrigerated cupcakes to room temperature before serving for the best texture and taste.
Nutrition per serving
14 ServingsCalories 400kcal
Protein 4.85g
Carbohydrates 54g
Fiber 2.40g
Sugar 36g
Fat 18g
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