Yum! To celebrate Australia Day (and being Aussie every other day), this is a super delish and easy lamington recipe! I love lamingtons, and have made the ‘real’ square ones once, but it is way too fiddly and messy for me – this is soooo much easier, quicker ANNNNDDD you get a bonus AMAZING milkshake after you make them!! My fussy milkshake husband said it was one of the best milkshakes he’s had!
If you LOVE lamingtons too, a must try is my Baked Lamington Drops – soooo gooood!!!
Add ‘cupcake’ ingredients to bowl.
Mix 30 seconds/Speed 6.
Distribute batter between 12 muffin cases.
Bake for 17 minutes or until a skewer comes out crumb free.
Leave to cool. Clean and dry bowl.
Once cool, add ‘topping’ ingredients to bowl.
Mix 2 minutes/50 degrees/Speed 2. Scrape down.
Mix a further 2 minutes/50 degrees/Speed 2.
Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.
Dip the tops of the cupcakes into the chocolate topping…
…then immediately dip/press into the coconut. Repeat with all cupcakes.
Add the remaining chocolate topping and coconut, plus milk and ice into the bowl.
Mix 30 seconds/Speed 9. Pour into a glass and enjoy!
Lamington Cupcakes
Print RecipeIngredients
- CUPCAKES:
- 210 grams self raising flour
- 190 grams butter
- 150 grams sugar
- 80 grams milk
- 40 grams cornflour
- 3 x eggs
- 2 teaspoons vanilla bean paste/extract
- TOPPING:
- 200 grams dark chocolate chips
- 30 grams coconut oil
- Approx. 1 cup shredded/desiccated coconut
- MILKSHAKE:
- Leftover 'topping' ingredients
- 250 grams milk
- Handful of ice
Instructions
Preheat oven to 160 degrees.
Add 'cupcake' ingredients to bowl. Mix 30 seconds/Speed 6.
Distribute batter between 12 muffin cases.
Bake for 17 minutes or until a skewer comes out crumb free.
Leave to cool. Clean and dry bowl.
Once cool, add 'topping' ingredients to bowl.
Mix 2 minutes/50 degrees/Speed 2. Scrape down.
Mix a further 2 minutes/50 degrees/Speed 2.
Pour topping mixture into a small bowl, next to a bowl of shredded/desiccated coconut.
Dip the tops of the cupcakes into the chocolate topping, then immediately dip/press into the coconut. Repeat with all cupcakes.
Add the remaining chocolate topping and coconut, plus milk and ice into the bowl. Mix 30 seconds/Speed 9. Pour into a glass and enjoy!
Notes
Serving suggestion - these would be AMAZING with the tops cut off and with cream and jam in the middle!!
I’ve just made these and they were an absolute hit – will definitely be making them again!
Love this recipe, but wondering if they can be frozen? Want to make earlier to take for a work morning tea.
Can you use cupcake cased instead of muffin cases. Thats all I have