An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.
Lamingtons are a classic Australian dessert, thought to have been made by the French chef of Lady and Lord Lamington, the former governor of Queensland.
A square of vanilla cake with a smudge of jam in the middle, robed in chocolate, and coated in shredded coconut, the lamington is rightfully iconic. Here, a cupcake pan streamlines the process, eliminating the need to cut large squares of cake. You’ll still split the cupcakes in half and spread a thin coat of raspberry jam in the middle before dunking the whole lot in a dark chocolate glaze and rolling in shredded coconut.
These lamington cupcakes are a fuzzy delight, resembling cartoon rabbits from a fairy tale. Dipping the cakes in glaze is messy business. Make peace with the process and it’ll go much faster . Just like breading chicken, it helps to have one “wet” hand for dipping the cakes and one designated “dry” hand for rolling the glazed treats in coconut.
Place a rack in middle of oven; preheat to 350°. Lightly coat top of a standard 12-cup muffin pan within a medium bowl until pale, fluffy, and doubled in volume, 6–8 minutes. Add dry ingredients and mix on low speed until combined, about 1 minute ; scrape bottom and sides of bowl with a heatproof rubber spatula.in a small saucepan over medium until butter is melted and milk is steaming , about 2 minutes. Pour hot milk mixture over batter, scraping pan clean with spatula, and mix with beater on low speed until incorporated and batter is smooth, about 1 minute.
Scrape bottom and sides of bowl and fold batter gently once or twice with spatula to ensure mixture is combined . Using a #20 scoop or ¼ cup measuring cup, divide batter among liners in muffin cups. Bake cupcakes until edges are golden brown and tops spring back when gently pressed in the center, 18–20 minutes.
Gently run a small offset spatula around top edges to loosen cupcakes from pan if needed , then let cool in pan. Remove cupcakes from pan; peel off liners and discard. Transfer cupcakes to a wire rack set inside a rimmed baking sheet.. Cook, whisking constantly, until chocolate and sugar are melted and mixture is smooth; scrape chocolate glaze into a small bowl.
Using a sharp , small knife, slice cupcakes in half crosswise. Spread cut surface of bottom half of each cupcake with about 1 tsp. raspberry jam , pushing jam all the way to the edges. Sandwich cupcakes back together. Working one at a time, dip cupcakes in warm chocolate glaze to coat all over, letting excess glaze drip back into bowl, then transfer cupcakes to bowl with coconut and toss to coat all over.
Return cupcakes to wire rack and let sit 15 minutes for glaze to set before serving . Earl Grey–Chocolate Cupcakes With Blackberry Frosting Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries. With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.
A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings. A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.
Chocolate Jam Coconut Australian Nut Free Vegetarian Dessert Bon Appétit
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