Australia Day is just around the corner and what do we Aussies celebrate with? Lamingtons of course! Adding a twist on the classic lamington and turning them into delicious cupcakes, yum!
If you have never had a lamington before, best you try now. They’re basically a sponge cake coated in chocolate sauce and desiccated coconut. Some lamingtons you buy also have a layer of jam filling in the middle, which is the next level deliciousness of lamingtons. That’s why we’re adding jam into the middle of our cupcakes, you’re welcome 😉
Each lamington cupcake is then frosted with a decadent homemade chocolate buttercream. To top it off and makes these beauties into true lamingtons, you’ll be sprinkling your desiccated coconut over your chocolate buttercream, omg, yes! You now have yourself a wonderful batch of celebratory Australia Day Lamington Cupcakes, enjoy friends!
- 2 Tbsp butter, melted
- 1 1/4 cups gluten free all purpose flour, or regular all-purpose flour
- 2 tsp baking powder
- 1/2 cup caster sugar
- 1/2 cup almond milk or milk of choice
- 2 eggs, room temperature
- 1 tsp vanilla bean extract
- 1 store-bought jar strawberry or raspberry jam
- 100 g dark chocolate, broken into squares
- 60 g butter, cubed and softened at room temperature
- 3 cups icing sugar/confectioners sugar
- 1 Tbsp cacao powder
- 3-4 Tbsp milk of choice
- 1 cup desiccated coconut, for sprinkling over frosting
- Preheat oven to 180ºC (356ºC). Line a 12-hole regular cupcake pan with cupcake liners. Set aside.
- Melt butter first and then set aside to cool slightly.
- In a large mixing bowl, combine flour, baking powder and sugar, mix well.
- Pour in milk, eggs, vanilla and the melted butter.
- Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat the mixture for 30 seconds on medium speed. Scraping down the sides as needed.
- Divide batter amongst cupcake liners, filling each up 3/4 of the way full. NOTE: this recipe makes 8-12 cupcakes.
- Bake 12-15 minutes or until the tops spring back when lightly pressed or a toothpick inserted into the middle of one cupcake comes out clean.
- Cool cakes in pan for 2 minutes.
- Transfer cakes to a wire rack to cool completely.
- Once cupcakes have completely cooled, take a small sharp knife and cut a V-shape piece out of the top of each cupcake, approx. half way down each cupcake.
- Spoon jam into each hole in the cupcakes, filling each to the top.
- In a double boiler over low-medium heat, melt dark chocolate until smooth. Alternatively, melt chocolate in a heat-proof bowl in the microwave. Set chocolate aside to cool slightly.
- In the bowl of a stand mixer or using a hand mixer, add butter. Beat butter for a few seconds until smooth.
- Add 1 cup of icing sugar and the cacao powder, beat well.
- Gradually add remaining icing sugar, 1 cup at a time, beating well after each addition. Between the addition of icing sugar, add almond milk, 1 tablespoon at a time to help bring the mixture together.
- Add melted chocolate and beat for a further 1 minute or until light and fluffy.
- Prepare a piping bag with a large open star nozzle.
- Fill piping bag with buttercream and frost each cupcake.
- Sprinkle frosting with a generous amount of desiccated coconut.
- Serve and enjoy!