Lamington Cupcakes

Lamington Cupcakes Patricia Guzman-Moreno


  • 200g butter, softened
  • 1 ½ cups caster sugar
  • 1 tablespoon vanilla essence
  • 4 eggs
  • ¾ cup desiccated coconut
  • 2 ¼ cups plain flour
  • 2 teaspoons baking powder
  • ¾ cup milk
  • Topping
  • 2 cups icing sugar
  • 2 tablespoons cocoa
  • 1 ½ cups desiccated coconut


  • Preheat oven to 180°C.
  • Place cupcake patties in 2 x 12-hole muffin trays.
  • Using an electric mixer, beat butter for 2-3 minutes until pale in colour and creamy.
  • Slowly add sugar to the butter mixture, continually beating using the electric mixer.
  • Also add the eggs one at a time, beating for about a minute between each one.
  • Add the vanilla essence and coconut, beat until well combined.
  • Next sift flour and baking powder and add half to butter mixture above also adding half the milk. Beat until just combined.
  • Repeat with remaining flour and milk.
  • Spoon mixture into cupcake patties until 3/4 full.
  • Bake for about 15 minutes.
  • For icing, sift icing sugar and cocoa into a bowl and add enough warm water to make a spreadable paste.
  • Place coconut in a small bowl.
  • Spread each cupcake with icing paste, then dip in coconut.
  • Enjoy!

Hints and Tips:

  • To test if the cupcake has been cooked, insert a skewer into the middle of the cupcake and if it comes out clean, it's cooked.
  • Transfer cupcakes to wire racks and allow to cool completely before adding topping.
  • For mini lamington cupcakes just use a mini muffin tray.

Additional Info

  • Servings: 8+
  • Difficulty: Easy
  • Cooking Time: 15 mins
  • Recipe Categories: Kids Desserts, Kids Party Food
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Last modified on Friday, February 6, 2015
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