Our Thermomix Lamington Cupcakes look adorable and they are so easy to make!
Our five year old just LOVES Lamingtons and I can guarantee if we are out and about somewhere and stopping to grab for a treat, he will ALWAYS ask for a Chocolate Lamington! We decided to make these Thermomix Lamington Cupcakes recently after our local bakery was out of his favourite sweet treat and I crazily promised to make him some Lamingtons instead - yep what was I thinking!!
I was able to talk him into these Thermomix Lamington Cupcakes instead of a traditional Lamington recipe with the promise that they would take less time to make and he would also be able to help him ice and coat them into coconut - no surprises he quickly agreed! Thankfully for all of our sakes, these Lamington Cupcakes were ready in no time at all and they sure hit the spot for a special afternoon tea.
We managed to eat all of these Lamington Cupcakes in just a couple of days, however you can also freeze them (either iced or un-iced) if you prefer. You can find more great Thermomix cake recipes in this post and also make sure you check out our ThermoBliss Sweet Recipe book.
Thermomix Lamington Cupcakes
- 120 grams butter – softened
- 160 grams caster sugar
- 225 grams self raising flour
- 120 grams milk
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ cups icing sugar mixture
- 1 tbsp cocoa
- 1 tsp butter
- 2 tbsp boiling water
- 1 cup desiccated coconut to decorate
- Preheat your oven to 180 degrees and line a 12 hole muffin tin with paper cases.
- Place the flour, butter, sugar, vanilla extract, milk and eggs into your Thermomix bowl. Mix for 10 seconds on speed 4 before scraping the sides and mixing for a further 5 seconds on speed 4 or until the mixture is pale and smooth.
- Place the mixture into your prepared cupcake tray. Place the cupcakes into the oven to bake for 18-20 minutes or until the cakes begin to turn golden on top and are cooked through when tested with a skewer.
- Once cooked, carefully remove the trays from the oven and allow the cakes to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
- Once the cupcakes have cooled, it's time to make the icing. Sift together the cocoa and icing sugar mixture into a small bowl.
- Add the softened butter and pour the boiling water directly over the butter. Using a small whisk, combine all ingredients until mixture is smooth.
- Use a spatula to then ice your cupcakes and sprinkle with the coconut.