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.
For best results, always weigh ingredients where a weight is provided
Equipment
I use these silicone muffin trays for these cupcakes as I like the tall shape they give my cupcakes
A medium ice cream scoop is perfect for portioning out the batter
A cupcake corer makes cutting the hole easier but you could use a sharp knife too
A stand mixer is great but a handheld beater will work too
Instructions
FOR THE CUPCAKES
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 COATING
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 WHIPPED BUTTERCREAM
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.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide).
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary - test for doneness 2-3 minutes before the recipe suggests. Different muffin pans will also cook at different rates.
I love the silicone muffin trays not only for the shape of my cupcakes but also they are perfect for baking them this way with no liners as they are malleable and it’s easy to release the cupcakes from the moulds.
Make sure to oil the holes first
When the cupcakes are baked, leave them in the trays for about 10 minutes before trying to take them out. To release them, run a knife around the edge to make sure they aren’t sticking anywhere, then you can gently lever them out or tip the moulds over and gently shake free (with the silicone muffin trays, press gently on the bottoms to push them out)
If you don’t have these silicone muffin trays or are concerned your cupcakes won’t release easily, you can either grease and flour the holes first or use cupcake liners and peel them off before coating.
As you are coating the cupcakes, you’ll notice the coconut starts to turn a bit brown from the glaze so it’s a great idea to only use half of it at a time. Coat 6 cupcakes, then add the fresh white coconut you set aside and coat the rest.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.