With ANZAC day sitting right in the middle of the week, this week I have come across a few local heros of the NZ food variety that have been given a fresh new twist.
Today I made Lamington Cupcakes. Recipe by Donna Hay.
3/4 cup caster sugar
2 teaspoons vanilla extract
1 1/4 cups plain flour, sifted
1 teaspoon baking powder
1/2 cup milk
150g dark chocolate, chopped
1/2 cup pouring cream
1 cup desiccated coconut
Preheat oven to 160C. Place the butter, sugar and vanilla in an electric mixer and beat until pale and creamy. Add the eggs gradually, beating well after each addition, until combined. Add the flour, baking powder and milk and beat until just combined.
Spoon the mixture into 12 x 1/2-cup capacity muffin tins lined with paper patty cases and bake for 20–25 minutes or until cooked when tested with a skewer. Cool on a wire rack. Place the chocolate and cream in a small saucepan over low heat and stir until melted and glossy. Refrigerate until cool. Spread the cooled cupcakes with the chocolate and sprinkle with coconut to serve. Makes 12.
Unsure of what a actual Lamington is.. It is a soft individual sponge cake covered in icing usually chocolate or strawberry and covered in coconut.
They are a fantastic treat to go along side a nice up of tea and bickies.
Lest we forget.
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