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Our Lamington Cream Cupcakes reinvent an Aussie classic on a small scale

It's perfection in a patty pan.
Lamington Cream CupcakesNew Idea Food
10 cupcakes
45M
25M
1H 5M
1H 10M

TIP: Find 4cm deep paper cases in the cake decorating section at supermarkets. Cakes can be made one day ahead. Refrigerate in a container.  

Ingredients

Method

Step 1

Line 10 holes in a 12-hole muffin pan (1/3 cup capacity) with 4cm-deep paper muffin cases (see tip).

Step 2

Prepare cupcake mix according to packet directions. Reserve icing sachet. Divide mixture evenly into paper cases.

Step 3

Cook in a 160°C preheated oven for 20-25 mins, or until cakes are lightly golden and spring back when lightly touched in centre. Stand in pan for 5 mins. Transfer to a wire rack to cool.

Step 4

Combine contents of reserved icing sachet and cocoa in a medium bowl. Add 1/3 cup warm water and whisk until smooth. Place coconut in a separate medium bowl.

Step 5

One at a time, dip cake tops in chocolate icing to cover completely, allowing excess icing to drip back into bowl. Dip in coconut. Place on a tray. Refrigerate for 1 hour, or until set.

Step 6

Using a small, sharp knife, cut a 6cm circle from the top of each cake, about 1cm deep. Place 3 tsp of conserve into the hollow in each cake and spread to edges. 

Step 7

Beat cream and icing sugar in small bowl of an electric mixer until firm peaks form. Spoon into a piping bag fitted with a 1cm star nozzle. Pipe cream over conserve on cakes to form a peak. Spoon over a little of the remaining conserve. Top with cake circles.

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