Tomorrow is Australia Day - I used to love Australia Day when I was a kid, summer holiday's, the final of the Australian Open and a public holiday, although I didn't really appreciate this point until I was of working age! When I was very little we spent the Australia Day weekend at the caravan park in Devonport and there was always a swim in the sea, followed by an 'Eskimo Pie' (are we still allowed to call them that? Not sure if that's un-PC these days but that's what they were called way back when!). These were always offered as a bribe by my Mum to get us out of the sea and hiking back up the hill to the showers. And then we'd have a barbie for dinner. Ah those were the days, young and carefree!
Many moons later, I'm on the other side of the world, its freezing cold and there is no sign of my preferred ice cream bribery treat. Its a shame for me really!! So to compensate I'm taking the quintessentially Australian Lamington and pimping it up a bit, they'll serve double duty for tomorrow's team meeting too.
Vanilla Cupcake
110g unsalted butter, at room temp
225g golden caster sugar
2 large eggs
150g SR flour, sifted
125g plain flour, sifted
120ml semi skimmed milk, at room temp
1 tsp vanilla extract
Preheat the oven to 180C/fan 160C and line a 12 hole muffin tray or three 12 hole mini muffin trays with the appropriate size cupcake cases.
In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 mins using an electric hand mixer. Add the eggs, one at a time, mixing for a few mins after each addition.
Combine the two flours in a separate bowl. Put the milk in a jug and add the vanilla extract to it.
Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 mins (regular size) or 15 mins (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
Remove from the oven and leave the cakes in their tins for about 10 mins before carefully placing on a wire rack to cool. Once they are completely cool, ice the cupcakes with Chocolate Fudge Frosting and sprinkle over some desiccated coconut.
Makes 12 (I managed to get 21 out of the mixture)
Cupcakes from the Primrose Bakery
... And a very Happy Birthday to Rabbie Burns for today too ;0)
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