Last weekend I made some Lamington cupcakes as a ‘Get Well Soon’ gesture for my brother who had just had an operation.
I had intended on following Bill Granger’s recipe for Lamingtons themselves but the sponge mix didn’t set and with 6 eggs in it I wasn’t overly surprised. So after a quick re-think I whizzed up a batch of Nigella’s trusty cupcakes and then topped each with lamington icing.
I wont bore you with the cupcake recipe now I’ll just tell you about the chocolatey topping…
Ingredients (to top 12 cupcakes)
- 50g dark chocolate
- 125g icing sugar
- 5g butter
- 30ml milk
- 60g desiccated coconut
- Put icing sugar, chocolate, milk and butter in a heatproof bowl & melt over a simmering pan of water
- Put the coconut on a plate
- Dip each cupcake into the melted icing mix, ensure each cake has a generous coating
- Dip into the coconut
- Leave to dry