So this is exactly what I did yesterday morning. They are delicious and just a tad ostentacious, filled with cream and jam, they might just leave your mates guessing (unless they've sampled the antipodean bakery stalwart in its natural environment - right next door to the custard squares, and opposite the meat pie warmer).
I take great pleasure in revelling in the heat whilst all over the northern hemisphere people are bemoaning the end of summer, pfff rookies, get yourself to San Francisco for some indian summer yo. And some Lamington cupcakes if you stop by my house in the next 24 hours!
Chocolate Lamington Cupcakes
Makes 12 cupcakes
250 grams butter, room temperature
1 cup caster sugar
2 cups plain flour, sifted
4 tsp baking powder
1/2 cup milk
1 tsp vanilla extract
Pinch of salt
For the chocolate icing:
25 grams butter
1/4 cup milk
2 1/2 cups icing sugar
1/2 cup dutch cocoa powder
200mls heavy (whipping or double) cream
2 tbsp icing sugar
1/2 tsp vanilla extract
1 1/2 - 2 cups dessicated coconut (or coconut ribbons which is all I can find in the States).
12 tsp raspberry jam
Cream the butter in a bowl (with a stand or hand electric mixer) until light and fluffy. Then beat in the sugar until the mixture is no longer grainy.
Lightly beat the eggs in a small bowl, the add gradually to the butter mixture while continuing to mix.
Sift in the flour, salt and baking powder, and fold in gently.
Add the milk and vanilla essence, mix to combine.
Divide the mixture between 12 paper cupcake cases in a muffin tray, and the remaining batter put in a baking paper lined rectangle cake tin (approx 9x12 inch) and bake at 180 C or 350 F for around 10-15 minutes.
Once cooled, using a sharp but small knife (I use a steak knife), cut a small disk out of the top of each cupcake. This hole should extend about half the depth of the cupcake.
Using a round cookie cutter of a slightly smaller diameter than the cupcake, cut out 12 disks from the cooled cake slab.
To make the chocolate icing, put the milk and butter in a bain marie until butter is melted. Take off the heat and add in the cocoa powder and icing sugar. Mix until combined.
Dip each round sponge cake disk into the chocolate icing, then dip/sprinkle over the coconut. Repeat for all 12 of the cake disks.
Whip the heavy cream with the icing sugar and vanilla extract.
Into the hole in each cupcake, place 1 tsp of raspberry jam, then pipe the whipped cream in a circle around the jam hole (you can also just use a knife to spread the cream on top if you dont have a plastic bag or piping bag).
Place each lamington disk ontop of the piped cream and serve.