This Anzac Day, give some of our nation's favourites a delicious new twist as the classic lamington takes on a new, round shape. They're the perfect snacks to get you into the spirit of the day.
Makes 12
125g butter
3/4 cup caster sugar
2 tsp vanilla extract
2 eggs
1 1/4 cups plain flour, sifted
1 tsp baking powder
1/2 cup milk
150g dark chocolate, chopped
1/2 cup pouring cream
1 cup desiccated coconut
1 Preheat oven to 160C.
2 Place the butter, sugar and vanilla in an electric mixer and beat until pale and creamy.
3 Gradually add the eggs, beating well after each addition, until combined. Add the flour, baking powder and milk and beat until just combined.
4 Spoon the mixture into 12 x 1/2 cup-capacity muffin tins lined with paper patty cases and bake for 20-25 minutes or until cooked when tested with a skewer.
5 Place the chocolate and cream in a small saucepan over low heat and stir until melted and glossy.
6 Refrigerate until cool. Spread the cooled cupcakes with the chocolate and sprinkle with the coconut to serve.
* For more recipes by Donna Hay click here.
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