Lamington angels

These cupcakes are definitely the cutest way to eat a delicious lamington.

  • 20 mins cooking
  • Makes 12
  • Print
Photographer: Joshua Dasey, Stylist: Margot Braddon


Vanilla buttercake
  • 90 gram butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 2 tablespoon milk
Chocolate icing
  • 10 gram butter
  • 1/3 cup (80ml) milk
  • 2 cup (320g) icing sugar
  • 1/4 cup (25g) cocoa powder
  • 1 cup (80g) desiccated coconut
  • 1/4 cup (100g) raspberry jam
  • 1/2 cup (125ml) thickened cream, whipped


  • 1
    Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole Texas or 12-hole standard muffin pan with paper cases.
  • 2
    Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler colour.
  • 3
    Divide mixture among cases; smooth surface.
  • 4
    Bake large cakes about 25 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
  • 5
    Remove cases from cakes. Dip cakes in icing; drain off excess, toss cakes in coconut. Place cakes on wire rack to set.
  • 6
    Cut cakes as desired; fill with jam and cream.
Chocolate icing
  • 7
    Melt butter in medium heatproof bowl over medium saucepan of simmering water.
  • 8
    Stir in milk and sifted icing sugar and cocoa until icing is a coating consistency.


Makes 6 large Texas muffins, or 12 standard muffins.

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