LAMINGTON CUPCAKES WITH WHIPPED VANILLA BUTTERCREAM #desserts #cake

Lamington Cupcakes are those customary little Aussie cakes transformed into a cupcake. A delicate, soft vanilla cupcake, loaded up with jam and secured with a simple chocolate coating and coconut.

The Lamington. Who could allow Australia Day to go back and forth without sooner or later eating up a lamington? Surely not me. So these Lamington Cupcakes are my interpretation of a Lamington as a cupcake. You know, those ideal little cakes previously assigned out … .. God help us, here she goes once more. I do cherish a decent cupcake.

A delicate vanilla cupcake shrouded in chocolate coating and coconut. A jam place. A smooth garnish. Must have one!

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Ingredients
FOR THE CUPCAKES

• 215 g (1 2/3 cups / 7.5oz) plain (all purp) flour
• 30 g (1/4 cup / 1oz) corn flour (cornstarch)
• 1 1/3 cup (267g / 9.5oz) granulated white sugar
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 135 g (5oz) unsalted butter, melted
• 3 large eggs
• 3/4 cup buttermilk
• 2 teaspoons vanilla

FOR THE COATING

• 3/4 cup desiccated coconut
• 3/4 cup shredded coconut
• 1 1/2 cups (195g / 6.9oz) icing (powdered / confectioners) sugar
• 1 1/2 tablespoons unsweetened cocoa powder (notes)
• 1/3 cup light milk
• 15 g (1 tbsp) unsalted butter
• 1/4 cup raspberry jam

FOR THE WHIPPED VANILLA BUTTERCREAM

• 226 g (1 cup / 2 sticks) unsalted butter, softened
• 2 cups 260g icing (powdered / confectioners) sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons thickened cream (notes)

Instructions
FOR THE CUPCAKES

1. 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).
2. 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
3. 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).
4. 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.
5. 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

1. 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.
2. 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.
3. 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

1. 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.
2. 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.

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