Coconut Strawberry Jam Cupcakes

These are remarkably similar to the Lamington Cupcakes on this site, just slightly less chocolately (but still delicious!).

The cupcakes are based on a recipe by Donna Hay in her book The New Classics.


  • 1 1/4 cup self raising flour
  • 1/2 cup caster sugar
  • 100g butter, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla essence


  • 1/4 cup shredded coconut
  • 1/4 cup strawberry jam
  • 60g butter, softened
  • 3/4 cups icing sugar
  • 3/4 tablespoon milk
  • 1/2 teaspoon vanilla essence


  1. Preheat the oven to 180*C. Line a 24 cup muffin pan with cases.
  2. Mix the flour, butter, milk, sugar, eggs and vanilla with an electric mixer until smooth.
  3. Bake for 15-20 minutes or until they spring back when poked in the centre. Allow to cool completely before icing.
  4. To make the icing, mix the butter, sugar, milk and vanilla with an electric mixer until fluffy.
  5. To decorate, top the cupcakes with the icing mixture, followed by a small amount of jam. Sprinkle the shredded coconut over the top.

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