Lamington Cupcakes with Whipped Vanilla Buttercream
Yield: 20cupcakes
Prep Time: 40 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 1 hourhour5 minutesminutes
5 from 4 ratings
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.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F / 160C. Line 20 muffin tin holes with paper cupcake cases.
For the cupcakes: 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. Add the buttermilk and vanilla and mix well. Now add the melted butter and stir well.
Pour half of the wet ingredients into the dry ingredients and stir well. When mixed through add the rest of the wet ingredients and stir just enough to fully combine everything.
Fill the cupcake liners about 2/3 full, then bake for 22-25 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 minutes before transferring the cupcakes to a wire rack.
For the coating: Mix the two types of coconut together in a bowl. 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 milk starts to bubble. Pour the mixture into the icing sugar and cocoa and stir until smooth and glossy.
Remove the paper cases from the cupcakes. One at a time, dunk the cupcakes in the chocolate glaze and turn to coat all over. Allow the excess to drip off, then roll the cupcake in the coconut, 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 ½ 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 buttercream: In a stand mixer with a paddle attachment, beat the butter for 8 minutes (yes, that long. We’re going for 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 and thick and whipped.
Top the cupcakes and serve.
Notes
I use a standard Australian 20ml tablespoon (equiv. 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).
TOOLS USED IN THIS RECIPE
I use these silicone muffin trays for all my 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
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.