When I think Australian treats my mind always conjures up images of lamingtons piled high on a floral plate in the center of my dinning table with a beautiful pot of tea seated beside it. Can you picture it? For years I would buy lamingtons as I thought they were far too hard and too messy to make at home. But last Australia Day I decided that I would make my own, and as I was having people over I thought that a nice spin on a Traditional Lamington would be to turn it into a cup cake. And you know what, it totally worked! My Children fell in love with the recipe and I have made it several times as little lunch box treats as they last up to a week in an airtight container. I also like to individually wrap them in some cling film and store them in the freezer for a cool summertime lunch box treat.
If you’re a lover of all things Australian, a lover of Lamingtons, or have never tried a Lamington before give this recipe a go! I dare you to stop at just one!
1) Preheat oven to 180 Degrees and line cupcake tins with cupcake liners and set aside until needed.
2) Whip up a batch of Simply Cake batter.
3) Fill cupcake liners a 1/3 of the way up with cake batter. Carefully drop 1-2 teaspoons of jam into the centre of the batter and then top with enough batter to cover the jam.
4) Place trays in the oven for 20 minutes or until baked all the way through. Remove from the oven and allow to cool before icing them.
5) While the cupcakes are cooling its time to make the icing. In a large bowl combine warm melted butter with cocoa powder and stir until smooth.
6) Next sift in the icing sugar and 1 tablespoon of the warm water and stir until well combined making sure that there aren’t any lumps. Your icing should be on the thin but not runny, if its too thick add a few drops of water at a time until you reach the desired constancy.
7) When your cupcakes have completely cooled, carefully spoon over icing and then top with shredded coconut.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx