For the number of desserts that get shared here most of them are whole grain or gluten free, many are vegan, and almost all are refined sugar free. This isn’t a bad thing by any means and as much as I love the challenge of flipping recipes, sometimes I just want to make something classic and naughty.
For a while I was making cakes for other people and got to stretch my chocolate–peanut-butter–meringue–raspberry-sauce–cream-cheese–dulce-de-leche–more–chocolate baking muscles on a regular basis – but it’s been slow for a bit.
When RJ saw a Lamington Cake at a cafe recently and said ‘hey, could you make that?‘ I paused only long enough to give him my well practiced ‘are you kidding, of course‘ look before deciding that I needed to do just that for a BBQ we were attending the following day.
I’d been wanting to try out this ultimate vanilla cupcake recipe for quite a while and the impending barbeque was the perfect excuse, but you can use any vanilla cake recipe you choose for these Lamington Cupcakes.
If you are wondering, the one I tried was ok – and you could certainly use it without issue – but I’d recommend my Cosmo Cupcake base instead, simply replacing the juices with milk and adding a bit of extra vanilla. One day I’ll post my own Perfect Vanilla Cupcake recipe here… best hurry up and invite us to a BBQ or birthday celebration so I can make it – haha!
Australia Day is in just a few days time and this quick and easy twist on an Aussie classic is perfect for a long-weekend celebration. If you decided to make them using a gluten-free, vegan, no refined sugar vanilla cake base I won’t hold it against you… but I’d love the recipe, nudge, nudge, wink, wink. Whatever you get up to, best wishes for a Happy Australia Day!
- 12 Vanilla Cupcakes
- 1/3 c shredded coconut, no sugar added
- 1 batch Chocolate Fudge Glaze, recipe below
Bake vanilla cupcakes and allow to cool.
Place coconut in a shallow bowl – if the shreds are long run a knife through them first to create short pieces.
Spread top of a cupcake with Choc Fudge Glaze, immediately dip in the coconut, put aside to set. Repeat for all cakes.
BONUS: Jam-filled Lamington Cupcakes
- Partially fill cupcake liners with batter, drop a spoonful of raspberry jam into each then cover with remaining batter – you can see an example here.
- Bake, cool, glaze and dip as usual. How easy is that?
Chocolate Fudge Glaze
Be warned, this Chocolate Fudge Glaze is just about perfect and could be used for coating pretty much anything… including spoons…
- 50 g [1/4 c] butter, melted and just warm
- 3 Tbsp dutch cocoa powder, sifted
- 1 c icing sugar, sifted
- 1-2 Tbsp warm water
Melt butter in a medium bowl, stir in cocoa powder until smooth. Stir in icing sugar and 1 Tbsp water. The glaze should be thin-ish but not runny. If required, add additional water a little bit at a time.
Depending on the temperature of your kitchen is you may want to place the bowl over a pan of hot water to keep the glaze fluid.
Dip cooled cupcakes into glaze or use a knife to spread it over the tops. Dip in coconut, nuts or sprinkles if you choose. Easy and brilliantly decadent.
Makes enough for 12 cupcakes.