Most of my South African readers would know Lamingtons by the name of ‘ystervarkies’ – a well known, sweet favorite among the baking experts and surely a winner among some of the older recipes our grans used to own.
I decided to transform this age old favorite into a cupcake recipe, I used my one bowl vanilla cake mix, made a simple chocolate syrup that I drizzled over the cupcakes and topped it with desiccated coconut.
Lamingtons are actually a sweet treat from Australian origin, enjoyed since the 1800’s. Sure is a long time ago, no wonder lamington recipes stood the test of time… They are mouthwatering!
It usually consists of a sponge cake coated in chocolate sauce and then covered in desiccated coconut.
The longer these morsels are left to soak up the sauce, the better they taste and I had these Lamington Cupcakes for up to a week in the fridge.
I hope this sweetens up your Monday a bit friends, let me know what you thought of this simple and delicious recipe in the comments section! Have a good week!
| Prep Time | 15 min |
| Cook Time | 15 min |
| Servings | cupcakes |
- 1/2 cup butter softened
- 1/2 cup milk
- 3/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- pinch salt
- 2 teaspoons baking powder
- 1 1/2 cups flour
- 2 tablespoons cocoa powder
- 1 cup water
- 1 tablespoon butter
- 1 1/2 cups sugar
- 1 cup desiccated coconut
Ingredients
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- In an electric mixer combine the butter, milk, sugar, eggs, essence, salt, baking powder and flour.
- Mix on high for 3 minutes.
- Fill muffin liners ¾ full with batter and bake for 15 minutes at 180 degrees Celsius.
- For the chocolate syrup, heat the cocoa powder, water, butter and sugar in a small saucepan until sugar dissolves.
- As soon as the cupcakes are done, carefully pour the hot chocolate syrup over the hot cupcakes. It helps to keep them in the muffin tin while doing this, it can get quite messy.
- Cover the cupcakes in coconut, leave to cool and enjoy.
