Raspberry Lamington Cupcakes

Combine raspberries, sugar, water and a drop of Red Food Colour Gel in a small saucepan and bring to a boil for 5-10 minutes or until reduced by a third. Allow to cool completely before draining a sieve and allow to cool.

Line cupcake tin with 12 cupcake cases. Preheat oven to 180°C (fan forced). In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and Vanilla Bean Paste until light & fluffy.

Add eggs one at a time and beat until just incorporated. Add sifted flour and milk in two batches, mixing on low until just combined. Spoon into 12 muffin cases and bake for 15-17 minutes. Repeat with remaining batter to make an additional 6 cupcakes. Allow to cool completely on rack.

Combine butter, milk and white chocolate in a medium saucepan over a low heat. Stir until melted and smooth. Add icing sugar and Raspberry Syrup, stirring to combine. Set aside to cool.

Remove cupcake cases from 6 of the cupcakes, slice off the domed top and cut remaining portion of the cupcake into two disks. Use a round cookie cutter to cut these disks into a more uniform shape, if desired. Using a fork, lower the disks into the icing and coat, allowing excess to drip off. Coat in coconut and place on a wire rack to set. Dip the tops of the 12 remaining cupcakes into icing and then dip in coconut.

Sift icing sugar and cocoa into a large bowl. Add butter and water from a just boiled kettle. Using a whisk, stir the mixture until well combined. Set aside to cool.

Repeat dipping process used for raspberry icing.

Place butter in the bowl of a stand mixer fitter with a paddle attachment and beat on medium-high for 5 minutes until light and fluffy. Add sugar and mix on low to combine before increasing to high and beating for 2 minutes. Add Vanilla Bean Paste and beat to combine.

Spoon buttercream into a piping bag and pipe onto cupcakes. Drizzle over raspberry syrup and top with one of the cupcake disks.