Lamington Cupcakes. Yep, its been done. Quick, easy and fuss free. Enjoy everything you love about the famous lamington in these phenomenally delicious cupcakes.

What you'll need

Vanilla Sponge Cupcake:

  • ½ cup coconut flour
  • 6 eggs, at room temp
  • ¼ cup coconut oil
  • ½ cup coconut nectar, honey or maple syrup
  • 2 tbls almond or coconut milk
  • 2 tsps vanilla bean powder (or seeds from 2 beans)
  • ½ tsp baking powder
  1. Preheat the oven to 180°C and line a 12 hole muffin pan with paper liners.
  2. First combine the coconut flour and eggs and whisk with a hand held mixer on high speed for 3 minutes.
  3. Now add in the coconut oil, coconut nectar, almond milk, vanilla bean powder and baking powder and whisk again on high for 2 further minutes.
  4. Pour the mixture into the lined muffin pan and bake for 20-25 minutes, until golden, crispy on top and cooked through. Test if the centre is done by piercing one with a skewer – if its clean, they’re done! Let them cool in the pan for 3 minutes before transferring to a wire rack to cool completely.

 

  1. Coconut-Cacao Frosting:

  • ½ cup coconut butter (flesh paste)
  • ½ cup raw cacao powder
  • 1 tsp vanilla bean powder (or seeds from 1 bean)
  • Desiccated coconut (topping)
  1. Combine all in a small blender. Blend until well combined (no lumps of cacao powder). Transfer to container and place in fridge until ‘spreadable’ consistency achieved. Check regularly to avoid it setting too hard.

Raspberry Jam:

  • 1 cup raspberries (fresh or frozen)

In a small saucepan over medium heat, smash the raspberries until desired blend or texture is achieved. Don’t heat for too long or the juice may stick or burn.

Assembly:

  1. Once the cupcakes have cooled completely, layer them with generous amounts of Coconut-Cacao Frosting and sprinkle with desiccated coconut.
  2. Cut the cupcakes open and smear generously with the muddled raspberries. 
  3. Enjoy.