Wednesday, May 5, 2010

Lamington Cupcakes

Photography by Amanda McLauchlan

1 quantity Basic cupcakes (see related recipe)
1 cup shredded coconut
Chocolate icing (recipe follows)
2 1/2 cups icing sugar, sifted
2 Tblsps cocoa powder, sifted
1 1/2 Tblsps milk
Preheat oven 350°F oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper baking cups. Make Basic cupcakes (see related recipe).

To Make Chocolate Icing:

Combine icing sugar & cocoa in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Spread icing over cupcake tops. Sprinkle with coconut. Stand at room temperature to set. Serve.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.

Let stand in pans for 2 minutes. Transfer to a wire rack to cool.

Makes 24 cupcakes.
Super Food Ideas - August 2008, Page 56
Recipe by Kim Coverdale