Yesterday was Australia day so I wanted to make something to celebrate! These lamington butterfly cupcakes are a great alternative to making full size lamingtons. They are quick, easy and don't involve the mess that comes with making the full size lamingtons. Yet they still have the same beautiful flavours of chocolate and coconut with a soft cake centre. Plus the kids love cupcakes any day and my husband loves butterfly cupcakes so it's a win win.

I made a vanilla cupcake for the base. Then you simply dip the cupcake in chocolate icing and then dessicated coconut. They are great even without the cream. Also for an alternative twist you can also add some jam too! These are quick to make with the cream making them even more delicious to eat. They make a lovely morning tea :) Happy Australia Day 2016!

Makes 12 cupcakes

Lamington Butterfly Cupcakes
Lamington Butterfly Cupcakes

Ingredients

Cupcake

  • 100g butter (softened)
  • 200g caster sugar
  • 2 large eggs (at room temperature)
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup milk

Topping

  • 130g icing sugar
  • 1 Tbsp cocoa
  • 70g dessicated coconut
  • 3 Tbsp hot water

Method

Cupcakes

  • Preheat the oven to 170 degC fan forced and line 12 muffin tins with baking cases.
  • Sift flour and baking powder into a bowl
  • Cream butter in a mixing bowl with a paddle for 1-2 minutes
  • Add sugar in a couple of batches and beat until sugar is mostly dissolved and the mixture has become pale
  • Add eggs one at a time, beating until just combined each time
  • Scrape the bowl to ensure even mixing of ingredients as required
  • Add vanilla extract and beat until just combined
  • Add half the flour mixture to the mixing bowl and beat until just combined
  • Add the milk and beat until just combined
  • Add the remaining flour mixture and beat until just combined. Do not overbeat as this will toughen up the mixture
  • Divide the mixture into the cupcake cases. I use an Icecream Scoop which makes it super easy!
  • Bake in the oven for 18-20 minutes until a tester comes out clean
  • Remove from tins and allow cupcakes to cool completely on a wire rack

Topping

  • To a small wide bowl add the dessicated coconut
  • To another small bowl add the icing sugar, coconut and 3 Tbsp of water
  • Mix the chocolate icing ingredients together until smooth and quite runny. Although not too runny that it doesn't stick to the cakes
  • Dip the cooled cakes into the chocolate icing and then the coconut
  • Allow the cakes to set for half an hour or so
  • You can whip your cream in the meantime and have a cup of tea :)
  • When ready to serve cut out the centre of the cakes. These will be cut in half and will form the butterfly wings
  • Add cream to the centre of the cakes and then top with the butterfly wings
  • Serve straight away :) Enjoy!

So it was my birthday and I was thinking Strawberries! Beautifully sweet strawberries with chocolate. Because I still needed some chocolate haha. This is a twist on a chocolate and orange cheesecake I made a few months ago. Chocolate base with a strawberry top. And because I only had choc ripple biscuits the base is chocolate too! Almost like a neapolitan icecream only so much better! There are a few steps to this because of the strawberry puree and also I made a whipped cream frosting. The one thing I would do is perhaps add a bit more gelatine to the mixture. The chocolate set really well, however the strawberry was a bit softer, still super yummy though :)

Ingredients

  • Strawberry Puree
  • Whipped Cream frosting
  • 160g plain chocolate biscuits
  • 70g melted butter
  • 500g cream cheese (softened)
  • 300ml carton cream
  • 200g dark chocolate
  • 200g caster sugar
  • 2 tsp gelatin powder
  • 40ml boiling water (40g)

Method

  1. Make Strawberry Puree (see other post)
  2. Crush biscuits in a small food processor until small pieces.
  3. Melt butter and combine with biscuits.
  4. Press gently into a cheesecake tin lined with a baking paper circle on the bottom and refrigerate until cool.
  5. Melt chocolate in 30sec-1minute bursts in microwave until melted.
  6. Whip cream until soft peaks form.
  7. Beat cream cheese and sugar together until smooth.
  8. Add boiling water to a small container and sprinkle gelatine on top. Stir to combine completely. (Do not let this cool!)
  9. Add gelatine to the cream cheese and continue mixing until fully incorporated and mixture is smooth.
  10. Fold in the whipped cream to the cream cheese mixture until combined, trying to keep the mixture as light and airy as possible.
  11. Divide mixture in half. I found this easiest to do by weighing the entire amount and measuring out half to a separate bowl.
  12. In one half add the melted chocolate and fold until combined.
  13. Pour chocolate mixture into tin on top of the biscuits.
  14. In the remaining half of the cream cheese fold in 1/4 cup strawberry puree.
  15. Pour strawberry mixture into tin on top of the chocolate mixture.
  16. Refrigerate for around 3-4 hours or overnight until set.
  17. Make whipped cream frosting.
  18. Using a Wilton 1M tip and piping bag, pipe the whipped cream frosting onto the cheesecake. I made roses as these are simple and forgiving if you make any mistakes! They look great even for novices!
  19. Cut serve and enjoy :)