Lamingtons are a classic Australian dessert, thought to have been made by the French chef of Lady and Lord Lamington, the former governor of Queensland. A square of vanilla cake with a smudge of jam in the middle, robed in chocolate, and coated in shredded coconut, the lamington is rightfully iconic. Here, a cupcake pan streamlines the process, eliminating the need to cut large squares of cake. You’ll still split the cupcakes in half and spread a thin coat of raspberry jam in the middle before dunking the whole lot in a dark chocolate glaze and rolling in shredded coconut. These lamington cupcakes are a fuzzy delight, resembling cartoon rabbits from a fairy tale.
Dipping the cakes in glaze is messy business. Make peace with the process and it’ll go much faster (or get an assistant). Just like breading chicken, it helps to have one “wet” hand for dipping the cakes and one designated “dry” hand for rolling the glazed treats in coconut.
Read More: It’s Time for the Cupcake Comeback
