Lamington cupcakes

These traditionally flavoured cupcakes are much simpler to make than square lamingtons, and they’re every bit as delicious. Make them all year round!

Prep:
20mins
Cook:
20mins
Serves:
36

Ingredients

  1. 6 eggs
  2. 2/3 cup caster sugar
  3. 3 tsp Queen Organic Vanilla Bean Paste
  4. 1/3 cup corn flour
  5. 1/2 cup plain flour
  6. 1/3 cup self-raising flour
  7. 2 cups icing sugar
  8. 4 tbsp cocoa powder
  9. Hot water
  10. 1 cup desiccated coconut

Method

  1. Step 1

    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.

  2. Step 2

    Sift the flours together three times and set aside.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Transfer the cooked cupcakes to a wire rack to cool completely.

  6. Step 6

    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.