LAMINGTONS CUPCAKE
Ingredients
1: 115g salted butter (room temperature)
2: 200g castor sugar
3: 2 eggs (room temperature)
4: 1 tsp vanilla
5: 180g plain flour
6: 1 & 1/2 tsp baking powder
7: 120ml milk (room temperature)
Instructions
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1: in a bowl beat the butter until smooth, add the sugar and beat until light and fluffy (3-5 minutes).
2: add the eggs, one at a time, beating well after each addition and beat in the vanilla extract.
3: in a separate bowl sift the flour with the baking powder.
4: with the mixer on low speed, alternately add the flour mixture and milk (in two additions), scrape down the sides of the bowl as needed.
5: evenly fill the cups with the batter and bake for about 18 ñ 20 minutes or just until set and a toothpick inserted into the centre of a cupcake comes out clean.
6: remove from oven and place on a wire rack to cool completely, once cooled, remove paper party pans carefully before the next step.
7: in a bowl add icing sugar, cocoa powder, milk, butter, place it on the double boiler and mix till the butter melts and all the ingredients combine.
8: place the coconut on a large plate.
9: one at a time, dip the cupcakes into the chocolate coating and then roll the cakes in the coconut, gently transfer the lamingtons to a clean wire rack to set.
10: once the Lamingtons have set, use a small paring knife to cut out a teaspoon sized hole in the top of the cake.
11: now fill the hole with raspberry jam.
12: using electric beater and whisk the cream, icing sugar to soft peaks.
13: pipe cream over the top of the lamingtons.
14: Store lamingtons in an airtight container in the fridge.
