We’ve given the much-loved Aussie lamington a makeover with our Raspberry and Passionfruit Baking Pastes! Forget about seeds, messy preparation or seasonal availability and dress up these light-as-air cupcakes with fragrant raspberry flavour, luscious passionfruit buttercream and a drizzle of raspberry syrup.

Prep:
40 min
Cook:
17 min
Serves:
12

Ingredients

Cupcakes
  1. 150g butter, room temperature
  2. 1 ¼ cups (275g) caster sugar
  3. 3 tsp Queen Raspberry Baking Paste
  4. 3 large eggs
  5. 2 cups (300g) self raising flour, sifted
  6. 3/4 cup (180ml) milk
Raspberry White Chocolate Icing
  1. 30g butter, room temperature
  2. ¼ cup (60ml) milk
  3. 90g white chocolate, chopped
  4. ¾ cup (110g) icing sugar mixture
  5. 1 tsp Queen Raspberry Baking Paste
  6. Queen Red Food Colour Gel
  7. ½ cup (45g) desiccated coconut
Chocolate Icing
  1. 1 ½ cups (225g) icing sugar, sifted
  2. ¼ cup (30g) cocoa, sifted
  3. 20g butter, room temperature
  4. ¼ cup (125ml) boiling water
  5. ½ cup (45g) desiccated coconut
Passionfruit Buttercream
  1. 250g butter, room temperature
  2. 3 cups (450g) icing sugar
  3. 3-4 tsp Queen Passionfruit Baking Paste

Method - Raspberry Syrup

  1. Step 1

    Combine water, sugar and glucose in a small saucepan over a medium heat until sugar has dissolved and mixture has reduced slightly. Add a small drop of Red Food Colour Gel and Raspberry Baking Paste and stir to combine. Set aside to cool completely.

Method - Cupcakes

  1. Step 1

    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 and sugar. Add Raspberry Baking paste and mix well.

  2. Step 2

    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.

Method - Raspberry White Chocolate Icing

  1. Step 1

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

  2. Step 2

    Remove cupcake cases from 3 of the cupcakes, slice off the domed top and cut remaining portion of the cupcake into two disks. 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 6 cupcakes into icing and then dip in coconut.

Method - Chocolate Icing

  1. Step 1

    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.

  2. Step 2

    Repeat dipping process used for raspberry icing.

Method - Passionfruit Buttercream

  1. Step 1

    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 Passionfruit Baking Paste and beat to combine.

  2. Step 2

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

Recipe Tip

We used a cookie cutter to cut cupcake tops into nice neat circles.

If you’d like all of your cupcakes to be coated in just raspberry icing or chocolate icing, simply double the selected icing.

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