26 Jan 2015
A few months back I found photos and a recipe for lamington angel cupcakes on this website and decided to make some for Australia Day.
For those of you who've not made lamingtons before, it's a bit of a process. You bake a slab cake the day before which you freeze as it's easier to dip the cake if it's frozen. Each square is dipped into chocolate icing then rolled in coconut. You end up with as much icing and coconut on your fingers as you do on the lamingtons.
If you want to speed up the process you can make lamington cupcakes. You make cupcakes, remove the liners from the cakes, then dip and roll. It's as simple as that. I like to add some melted chocolate to the cocoa based icing to make it a bit more luxe before rolling in coconut. Plain old desiccated coconut is traditional but I only had shredded coconut in the cupboard so that's what I used.
The plan was to cut the cupcakes in half before filling with some berry jam and cream but that's when the plan came unstuck. When push came to shove I couldn't be bothered with all the fiddling involved, so the cream stayed unwhipped in the fridge and the jam pot, untouched. I hope you don't mind too much.
Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. If you'd like to make traditional lamingtons, double the cake mixture and bake in a lamington tin (11 x 8 inch) for about 30 minutes. When cool, freeze the cake for a few hours before cutting the cake into small rectangles. Dip each square in chocolate icing before rolling in coconut. The quantity of icing and coconut should be enough for a batch of lamingtons but have some extra coconut on hand, just in case!
Lamington Cupcakes (Makes 6 - 12)
125 grams (4 oz) unsalted butter
100 grams (½ cup) caster sugar
1 teaspoon vanilla extract
¾ cup self raising flour
¼ cup plain flour
60 mls (¼ cup) milk
10g (2 tsp) butter
60g (2oz) dark chocolate, coarsely chopped
2 cups sifted icing sugar
¼ cup (25g) cocoa powder
½ tsp vanilla extract
½ cup (125 ml) milk
2 cups desiccated coconut
Preheat oven to moderate (180°C conventional).
Line a 6-hole Texas or 12-hole standard muffin pan with paper cases.
To make the cake, cream the butter, sugar and vanilla together in a bowl until light and fluffy. Add the egg and mix until combined well. Sift the flours together. Add the flour alternately with the milk to make a soft batter. You may not need to use all the milk.
Divide mixture among cases; smooth surface.
Bake large cakes for about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
Remove cakes from cases and place in the freezer for an hour.
Make the chocolate icing. Dip the cakes in the icing; drain off excess, toss cakes in coconut. Keep topping up the coconut if it becomes too chocolate stained. Place cakes on wire rack to set.
Melt the butter and chocolate in a medium heatproof bowl over a saucepan of simmering water. Stir sifted icing sugar and cocoa into the chocolate. Add the vanilla extract and enough milk to make an icing of a coating consistency. If the icing thickens too much thin it out with a little more milk or water or you can zap it in the microwave for about 20 seconds on high.
I hope you all enjoyed your Australia Day Long Weekend. I decided to take a little road trip and went down to Canberra for a few days. Today I'm painting the spare room so I'm covered in paint.
See you all next week with some photos from Canberra.
Bye for now,