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

20 min
20 min


  1. 6 large eggs
  2. 2/3 cup (165g) caster sugar
  3. 3 tsp Queen Organic Vanilla Bean Paste
  4. 1/3 cup (40g) corn flour
  5. 1/2 cup (75g) plain flour
  6. 1/3 cup (40g) self-raising flour


  1. 2 cups (300g) icing sugar
  2. 1/3 cup (40g) cocoa powder
  3. 2-3 tsp hot water
  4. 1 cup (90g) desiccated coconut


  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.

Method - Icing

  1. Step 1

    Make the icing my combining the icing sugar and cocoa then add hot water a teaspoon at a time until the icing is runny, adding more if needed. Dip the cooled cupcakes in icing, gently shake off the excess then sprinkle them with coconut and leave to set.

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