I have weirdly been having major cravings for lamingtons the past few weeks. Don’t ask me why but every time I walk into bakery or I’m walking around a farmer’s market I’m on high alert for a coconut covered chocolate cube.
For all you non-aussie folk out there, a lamington is basically a small cubed sponge cake coated in a thin layer of chocolate icing that almost seeps into the outer layer of sponge and then rolled in desiccated coconut (drooling yet?). Often the sponge has a layer of cream and/or jam in the middle which of course is my preference.
While I was writing this post, I got curious. Where did lamingtons come from? There seems to be several different stories floating around the interweb but I have picked my favourite. They were named after Lord Lamington (yes, that’s right there was a Lord Lamington), who was the governor of Queensland from 1896-1901. One day, his french born chef dropped a block of sponge cake into a dish of chocolate who then thought it would be nice to cover it in coconut. Ironically however, Lord Lamington was not fond of his namesake cake referring to them as “those bloody poofy wooly biscuits”…umm ok…if you say so.
So back to my lamingtons. It’s weird because I’ve never been that overly into lamingtons only because I’ve just recently learnt to love coconut. I mean I would never say no if someone was offering them up, but they would never be first on my list….until I made these lamington cupcakes, oh my lordy, these things are aaaahh-mazing. I probably have to say the best things about them is the icing (frosting) and that’s a lot coming from me as I’m actually really not that into icing and will often scrape most of it off the cupcake because it’s just too sweet and too buttery. But this icing….this icing that I adapted from Joy the Baker is deeeeee-licious. Light and airy, not too sweet and highly addictive.
makes 12 cupcakes – you can easily multiply the recipe for more
what you need:
For the cupcakes – based on Magnolia Bakery’s Vanilla Cupcakes
- 85 g self-rasing flour
- 70 g all purpose/plain flour
- 113 g unsalted butter, softened
- 170g caster sugar
- 2 large eggs, room temp
- 1/2 cup milk
- 1/2 tsp vanilla extract
- strawberry jam
For the icing/frosting – slightly adapted from Joy the Baker chocolate buttercream frosting
- 85 g unsalted butter, softened
- 1/2 cup cocoa powder, the better the quality the more intense the choc flavour
- small pinch of salt
- 1 cup icing sugar/powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 1/4 cup thickened/heavy cream
- 1/4 cup hot chocolate mix
- 1/2 cup flaked or shredded coconut
what to do:
Pre-heat the oven to 170C/350F.
Line a 12 hole muffin tin with cupcake liners.
In a medium-sized bowl mix together sifted self-raising flour and all-purpose flour.
In a large bowl or the bowl of your stand mixer, cream together the butter and sugar until pale and fluffy. One at a time, add the eggs and mix thoroughly between each egg.
Add the flour alternating with a bit of the milk mixed with the vanilla extract and beat until all the ingredients are incorporated. However be careful not to over beat as this will make for a tough cake. Make sure you also scrape down the sides of the bowl every now and then so all ingredients get mixed in.
Spoon a heaped tablespoon of the batter in the cupcake liners and then place about 1/2 tsp of strawberry jam on the batter then top with more cupcake batter until it is 2/3rds full.
Bake for 20-25 mins until the cupcakes pass the skewer test!
Let the cupcakes cook in the muffin tin for about 15 minutes and then take them out and cool on a cake rack until completely cool before icing.
To make the icing cream together the softened butter, salt and cocoa until incorporated. At this point the mixture will be quite thick. Scrape the bowl and then add the icing sugar with the mixer on low and add the milk and vanilla extract. Once the mixture is starting to incorporate with each other, turn up the mixer and beat until smooth. In a small bowl or cup, mix together the cream and hot chocolate mix and then drizzle into the icing mixture with the mixer on medium until your desired consistency is reached. You may not end up needing the full amount of cream/hot choc mixture.
Spread or pipe onto the cooled cupcakes and then top with the coconut.
Eat this Lord Lamington and I’m sure you’ll take back your crazy words.