Lamington Cupcakes with Whipped Vanilla Buttercream

Here’s a delightful recipe for Lamington Cupcakes with Whipped Vanilla Buttercream that combines the classic flavors of lamingtons in cupcake form, topped with a luscious buttercream. Perfect for a charming dessert!

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup whole milk
• ½ cup desiccated coconut (for garnish)

For the Chocolate Dip:

• 1 cup powdered sugar
• ¼ cup cocoa powder
• 2 tbsp unsalted butter
• ¼ cup milk
• 1 tsp vanilla extract

For the Whipped Vanilla Buttercream:

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar (adjust for desired sweetness and consistency)
• 1 tbsp vanilla extract
• 2-3 tbsp heavy cream (for whipping texture)

Instructions

For the Cupcakes:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in eggs, one at a time, and then add vanilla extract.
5. Alternate Wet & Dry: Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.

For the Chocolate Dip:

1. Melt Butter: In a small saucepan, melt the butter over medium heat. Stir in the cocoa powder and mix until smooth.
2. Add Liquid: Remove from heat, add milk, and vanilla extract, and mix in powdered sugar until you get a smooth, pourable consistency.
3. Dip Cupcakes: Dip the tops of the cooled cupcakes into the chocolate dip and immediately sprinkle with desiccated coconut.

For the Whipped Vanilla Buttercream:

1. Whip Butter: Using a stand mixer or hand mixer, beat the butter until light and fluffy, about 4-5 minutes.
2. Add Powdered Sugar: Gradually add in the powdered sugar, one cup at a time, beating well after each addition.
3. Vanilla & Cream: Add vanilla extract and 2-3 tablespoons of heavy cream. Continue to whip on high for 2-3 minutes until the frosting is fluffy and light.
4. Frost: Once the chocolate has set on the cupcakes, pipe or spread the whipped vanilla buttercream on top.

Enjoy these lamington-inspired cupcakes with the perfect mix of chocolate, coconut, and buttercream sweetness!