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How to make Lamington cupcakes

Yield = 24
Prep time: 0:15
Cook time: 0:17
Total time: 0:32

Ingredients

  • 200g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 eggs
  • 2 1/2 cups self-raising flour, sifted
  • 1/2 cup milk
  • 1 cup shredded coconut

Chocolate icing

  • 2 1/2 cups icing sugar mixture, sifted
  • 2 tablespoons cocoa powder, sifted
  • 1 1/2 tablespoons milk

Method

  • Step 1 Preheat oven 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
  • Step 2 Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
  • Step 3 For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
  • Step 4 Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
  • Step 5 Make chocolate icing: Combine icing sugar and cocoa in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Spread icing over cooled cake tops. Sprinkle with coconut. Stand at room temperature to set. Serve.