THE GOURMET EDIT: Lamington Cupcakes
Gourmet Editor at Profile Magazine, Nicole Fuge, appreciates the beauty in food and enjoys eating and baking sweet things.
Like any other true Aussie, I love lamingtons and wanted to combine that adoration with my other passion – cupcakes. These tiny morsels are light and fluffy, as you would expect a lamington to be, and the coconut and chocolate buttercream frosting not only looks visually appealing with its marbled effect, it tastes divine. They’re the ideal sweet snack to bring along to your Australia Day barbecue – the only problem will be stopping after just one!
- 90g softened butter
- 1 teaspoon vanilla extract
- 1/2 cup caster sugar
- 2 eggs
- 1 cup self-raising flour
- 2 tablespoons milk
- (buttercream frosting)
- 180g softened butter or margarine
- 2 1/4 cups sifted icing sugar
- 2 tablespoons milk
- 3 tablespoons cocoa
- Shaved coconut for decoration
- Preheat oven 180°C and line a 12-hole cupcake tin with patty cases.
- Beat the butter, vanilla extract, caster sugar, eggs, flour and milk in a bowl with an electric mixer until well combined. The mixture should become thick, glossy and pale.
- Spoon the mixture into the patty cases and cook in the oven for 15 to 20 minutes.
- Take the cupcakes out of the oven and leave to cool in the tin for 5 minutes, before taking them out and leaving them to cool completely on a wire rack.
- To make the buttercream frosting, put the butter in a mixing bowl and beat with an electric beater until the butter becomes pale, then gradually add the icing sugar and cocoa. If the mixture starts to become dry, add some of the milk - you may need more than 2 tablespoons, but make sure you only add a small amount at a time as you don’t want the frosting to be too runny, it should be light, fluffy and be able to hold its shape.
- Spread the frosting onto the cupcake using a spatula or butter knife, then sprinkle with shaved coconut and serve.
When making the buttercream frosting, leave the cocoa to the side and complete the process.
Divide the unflavoured buttercream frosting into two equal batches and add the coconut essence to one batch and cocoa to the other.
Spoon equal amounts of both frosting flavours into the one piping bag (trying to keep one flavour to one side and the other flavour to the other side, but it doesn’t matter if they start mixing). Pipe the icing onto the cupcakes in a swirl shape (like soft serve ice cream) and it will create a marbled effect. Then sprinkle with coconut and serve.
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