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
These Thermomix Lamington Cupcakes are a quick snack to make for the whole family. They are also freezer friendly too.
- 120 grams butter – softened
- 160 grams caster sugar
- 225 grams self raising flour
- 120 grams milk
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 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.
These cupcakes are freezer friendly.
Make sure your cupcakes have cooled completely before you try to ice them, if they are still warm the icing will run off.