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Lamington Cupcakes

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Author Samantha

Ingredients

Cake

  • 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

Jam Filling

  • 1 store-bought jar strawberry or raspberry jam

Chocolate Buttercream

  • 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

Instructions

Cake

  1. Preheat oven to 180ºC (356ºC). Line a 12-hole regular cupcake pan with cupcake liners. Set aside.
  2. Melt butter first and then set aside to cool slightly.
  3. In a large mixing bowl, combine flour, baking powder and sugar, mix well.
  4. Pour in milk, eggs, vanilla and the melted butter.
  5. 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.
  6. Divide batter amongst cupcake liners, filling each up 3/4 of the way full. NOTE: this recipe makes 8-12 cupcakes.
  7. 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.
  8. Cool cakes in pan for 2 minutes.
  9. Transfer cakes to a wire rack to cool completely.

Jam Filling

  1. 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.
  2. Spoon jam into each hole in the cupcakes, filling each to the top.

Chocolate Buttercream

  1. 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.
  2. In the bowl of a stand mixer or using a hand mixer, add butter. Beat butter for a few seconds until smooth.
  3. Add 1 cup of icing sugar and the cacao powder, beat well.
  4. 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.
  5. Add melted chocolate and beat for a further 1 minute or until light and fluffy.
  6. Prepare a piping bag with a large open star nozzle.
  7. Fill piping bag with buttercream and frost each cupcake.
  8. Sprinkle frosting with a generous amount of desiccated coconut.
  9. Serve and enjoy!

Recipe Notes

Store in an airtight container, refrigerated or in the pantry, for 3-4 days.