We’ve given the much-loved Aussie lamington a makeover! Dress up these light-as-air cupcakes with vanilla bean buttercream and a drizzle of raspberry syrup.

40 min
17 min


Raspberry Syrup

  1. ½ cup (60g) raspberries
  2. ⅓ cup (75g) sugar
  3. ¼ cup (60ml) water
  4. Queen Red Food Colour Gel


  1. 150g butter, room temperature
  2. 1 ¼ cups (275g) caster sugar
  3. 2 tsp Queen Vanilla Bean Paste
  4. 3 large eggs
  5. 2 cups (300g) self raising flour, sifted
  6. ¾ cup (180ml) milk

Raspberry White Chocolate Icing

  1. 30g butter, room temperature
  2. ¼ cup (60ml) milk
  3. 90g white chocolate, chopped
  4. ½ cup (75g) icing sugar mixture
  5. ¼ cup raspberry syrup
  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


  1. 250g butter, room temperature
  2. 3 cups (450g) icing sugar
  3. 1 tsp Queen Vanilla Bean Paste

Method - Raspberry Syrup

  1. Step 1

    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.

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, sugar and Vanilla Bean Paste until light & fluffy.

  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 Syrup, stirring to combine. Set aside to cool.

  2. Step 2

    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.

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 - 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 Vanilla Bean 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 Notes

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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