Lamington cupcakes 200g unsalted butter, softened 1 teaspoon vanilla extract 1 cup caster sugar 3 eggs 2 1/2 cups Lighthouse Cake Sponge & Steamed Bun Self Raising Flour, sifted 1/2 cup milk 1 cup shredded coconut Chocolate icing 2 1/2 cups icing sugar mixture, sifted 2 tablespoons cocoa powder, sifted 1 1/2 tablespoons milk Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool. Make chocolate icing: Combine icing sugar and cocoa in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Spread icing over cake tops. Sprinkle with coconut. Stand at room temperature to set. Serve.
Posted on: Thu, 01 Jan 2015 02:46:01 +0000
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