Mini Cupcake Lamingtons

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Today, the 26th January, Australia Day is celebrated here in the UK (in Australia it is on the 25th January), so what better an excuse to make my version of the traditional Aussie favourite, the Lamington, which was created in Brisbane, Australia in 1901, accidentally by the maid for Lord Lamington, the eighth Governor of Queensland.

Traditionally, Lamingtons are squares of plain cake, dipped in a chocolate icing, and covered in desiccated coconut.  My version is for a small, mini-muffin sized cupcake, made with a Victoria Sandwich type of cake batter, with a thick chocolate icing on top, dipped in coconut.  They are much more accessible and portable than the traditional squares – believe me, I have tried transporting both, and taste just as delicious.

This recipe has been entered into the Alphabakes Challenge for February which is the letter “L”.  This month, Alphabakes is hosted by Ros over at The More Than Occasional Baker.

Cakes

  • 100g Softened Unsalted Butter
  • 100g Caster Sugar
  • 2 Eggs
  • 100g Self Raising Flour
  • 4tbsp Milk
  • 1 tsp Vanilla Extract

Icing

  • 200g Fondant Icing Sugar
  • 15g Cocoa Powder
  • 15g Unsalted Butter
  • 75ml Milk
  • 60g Chocolate (I used 30g Milk Chocolate and 30g Plain Chocolate)

To Decorate

  • 60g Desiccated Coconut

Cream together the softened butter and caster sugar until light and fluffy.

Add 1 egg and a tablespoon of the flour.  Mix until combined and then repeat with the second egg and another tablespoon of flour.

Add the rest of the flour, the milk and the vanilla extract, and mix until you get a soft dropping consistancy.

Spoon into mini muffin cases – this mix made 40 mini cakes for me.

Bake in a 200 degree preheated oven for about 10-12 minutes, turning after 8 minutes to ensure even baking, until an inserted skewer comes out clean.

Place on a rack to cool slightly while you make the icing.

Place a glass bowl containing the icing sugar, cocoa powder, butter and milk over some simmering water (ensuring that the bowl does not touch the water).

Stir until the butter has melted and all the ingredients are combined, and then take the bowl off the simmering water, and add in the chocolate to gently melt it.

The chocolate will enrich and slightly thicken the icing.

Spoon the icing on top of each of the cakes.  This is a bit messy!

Dip the top of each cake into the desiccated coconut.

Allow to set before serving!

 

 

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5 Responses to Mini Cupcake Lamingtons

  1. bakingaddict says:

    Great idea making the lamingtons into mini-cupcakes. Definitely would fit well into Feb AlphaBakes challenge :)

  2. Choclette says:

    Ha, brilliant way to make Lamington’s – not that I’ve ever tried, but I might now :)

  3. Sharon Harvey says:

    I baked these today and they were lovely. I made a small addition also by making a small hole in the tops of the cakes and piping some double cream in the centre before i topped them with the icing and coconut they were so yum.

  4. I’ve never tried lamingtons before, either making them or eating them! That might have to change…. thanks for entering these into Alphabakes, hope to see you next month!

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