Happy birthday Australia! I baked you some lamington cupcakes because I heard it's your favourite.
Thank you for 13 wonderful years. May there be many more to come...
- 125g Butter
- 1/2 cup Sugar + another 1/2 cup for chocolate syrup
- 1 Egg
- Dash of Vanilla Essence
- 1 cup Self Raising Flour, sifted
- Pinch of Salt
- 2/3 cup Milk
- 1/2 tsp Vinegar
- 3 Tbs Dutch Processed Cocoa
- 1 cup Water
- Raspberry Jam
- Dessicated Coconut
Preheat oven to 180 degrees Celsius and grease 2 x 12 cup mini cupcake trays. With an electric mixer, cream butter and sugar. Add vanilla, vinegar and egg then mix well. Slowly add flour and salt, alternating with milk until all mixed in, then pour into cupcake tray and bake for about 12-15 mins or until tops spring back when you press down. Let cool.
For syrup: Put water, sugar and cocoa into a saucepan and bring to the boil. Boil for 2 mins then pour into a bowl and cool (your cakes will fall apart if dipped in hot syrup). Dip cakes in chocolate syrup then toss in coconut until fully covered. Top with a dollop of jam.