LAMINGTONS CUPCAKE

Recipe:

Preheat oven 180C, 350f, gas mark 4 and line a 12 muffin cups tin with paper patty pans.

1: in a bowl beat the butter until smooth, add the sugar and beat until light and fluffy (3-5 minutes).

2: add the eggs, one at a time, beating well after each addition and  beat in the vanilla extract.

3: in a separate bowl sift the flour with the baking powder. 

4: with the mixer on low speed, alternately add the flour mixture and milk (in two additions), scrape down the sides of the bowl as needed.

5: evenly fill the cups with the batter and bake for about 18 ñ 20 minutes or just until set and a toothpick inserted into the centre of a cupcake comes out clean.  

6: remove from oven and place on a wire rack to cool completely, once cooled, remove paper party pans carefully before the next step.

7: in a bowl add icing sugar, cocoa powder, milk, butter, place it on the double boiler and mix till the butter melts and all the ingredients combine.

8: place the coconut on a large plate.

9: one at a time, dip the cupcakes into the chocolate coating and then roll the cakes in the coconut, gently transfer the lamingtons to a clean wire rack to set.

10: once the Lamingtons have set, use a small paring knife to cut out a teaspoon sized hole in the top of the cake.

11: now fill the hole with raspberry jam.

12: using electric beater and whisk the cream, icing sugar to soft peaks.

13: pipe cream over the top of the lamingtons.

14: Store lamingtons in an airtight container in the fridge.