Recipe Re-visit: Australia Day Lamington Cupcakes

As it is Australia Day tomorrow, I thought I would re-visit my cupcakes from 2015.

These are a delicious alternative to the traditional Lamingtons. They are also easier (and cleaner) to make 🙂

If you want to cheat then you could use a packet of chocolate cake mix instead of making the batter from scratch. Don’t like chocolate? Then make a vanilla (or yellow) cake instead.

Ingredients – makes 12:

  • 125g/4.5 oz unsalted butter, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup self raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup cocoa powder
  • 1/3 cup finely dessicated coconut, plus extra for decorating
  • 3/4 cup milk
  • 6 teaspoons raspberry jam
  • approx 6 tbsp ready-made chocolate frosting


  • Heat your oven to 180C/160C fan forced/350F and line 12 holes of a muffin pan with cupcake papers.
  • Beat together the butter and sugar until pale and fluffy, then add the eggs and beat until combined.
  • Add the flour, bicarb of soda, cocoa powder, coconut and milk to the bowl and stir until just combined.
  • Divide half the chocolate batter between your 12 cupcake papers.
  • Dollop half a teaspoon of jam on top of the batter in each of the cupcake papers.
  • Divide the remaining chocolate batter between the papers. They wil be quite full.
  • Bake for 20 minutes or until the the cupcakes are springy when touched lightly in the centre.
  • Remove from the oven and leave to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Once the cupcakes are cool, spread the top of each of them with a little chocolate frosting, and then sprinkle over a little extra coconut.
  • Serve and enjoy!

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