- 6 eggs
- 2/3 cup caster sugar
- 3 tsp Queen Organic Vanilla Bean Paste
- 1/3 cup corn flour
- 1/2 cup plain flour
- 1/3 cup self-raising flour
- 2 cups icing sugar
- 4 tbsp cocoa powder
- Hot water
- 1 cup desiccated coconut
To make lamington cupcakes - Preheat oven to 160C fan-forced and line 3 12-hole muffin tins with cupcake liners. You can do it in batches and use the one tin.
Sift the flours together three times and set aside.
Beat the eggs in a medium bowl with an electric mixer for roughly 10 minutes or until thick and creamy then gradually beat in the sugar a little at a time, making sure it’s totally dissolved between additions. Beat in the vanilla then fold in the triple-sifted flours.
Divide the batter between the cupcake liners, filling them about 3/4 full and then bake for 15-20 minutes or until a cake tester inserted in the middle comes out clean.
Transfer the cooked cupcakes to a wire rack to cool completely.
Make the icing my combining the icing sugar and cocoa then add a little hot water at a time until the icing is runny. Dip the cooled cupcakes in icing, gently shake off the excess then sprinkle them with coconut and leave to set.