Lamington Cupcake

My Little Patriotic Cupcake!

Chocolate and coconut wrapped around a delicate sponge cupcake. Chocolate and coconut were made for each other, there's no doubt about it. What better way to justify your cupcake craving than being patriotic?

Prep List
Cupcakes
3 x 59g eggs, lightly whisked
1/2 cup caster sugar, sifted
1/4 cup self-raising flour, sifted
1/4 cup plain flour, sifted
1/4 cup cornflour, sifted
3 teaspoons boiling water

Icing
200g dark chocolate (80% cocoa)
300mls cream 
1 1/2 cup shredded coconut

Action

1. In a bowl, cream the eggs and sugar until light and creamy.
2. Gradually fold through the flours with a silicone spatula.
3. Add the hot water, stir until combined.
4. Evenly spoon into 6 muffin sized patty pans and bake at 170 for 15 minutes or until a skewer comes out clean. Allow to cool. Remove from patty pans.
5. To make the icing, heat the cream until it begins to simmer. Remove from the heat and pour over the chocolate, stirring until both have combined.
6. Roll the cupcakes into the icing and then into the coconut and allow to set on a cake cooler. Place into clean patty pans.
7. Chew.