Another wonderful Australia classic given a modern twist!

I turned to inspiration from my all time favourite cooking magazine, Super Food Ideas, and their January/February 2014 issue in which they gave the humble Lamington a glamorous makeover. The cupcakes are also based on the cupcake recipe by Donna Hay in her book The New Classics.

Cakes

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

Icing 

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

Tools – a clean, unused 5ml syringe (can be picked up from most chemists or bought on ebay)

Method 

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, cocoa, milk and vanilla with an electric mixer until fluffy.
5. To decorate, fill the syringe with jam and inject each of the cupcakes in the middle with 1mL, before spreading the icing on top and dressing with shredded coconut.