Cup Cakes

[Niroshan Rodrigo]

Lamington Tops

(Preparation 12 minutes, Cooking 20 minutes)

3 eggs

1 cup butter, softened

1 cup caster sugar

½ cup milk

1 ½ cups self-raising flour, sifted

1 teaspoon vanilla extract

1 tablespoon cocoa powder

1. Preheat the oven to 1600C. Line a 12 cupcake pan with cupcake papers.  In a medium sized bowl, lightly beat the eggs, add butter and sugar and then mix until light and fluffy.
2. Add milk, flour and vanilla and stir to combine.  Add remaining ingredients. Beat with an electric mixer for 2 minutes, until light and creamy. 
3. Divide the mixture evenly between the cake papers.  Bake for 18-20 minutes until risen and firm to touch.  Allow to cool for a few minutes and then transfer to a wire rack.  Allow to cool fully before icing.

Topping

100g dark chocolate

1 tablespoon butter

1/3 cup cream, thickened

½ cup butter, room temperature

½ cup icing sugar

200g shredded coconut

1. Meanwhile, combine the chocolate and tablespoon of butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, add cream slowly, then reduce heat to low, stirring constantly, until mixture thickens. Remove from heat and cool.
2. Combine butter and icing sugar, mix with a wooden spoon, and then beat with the spoon until light and fluffy. Add melted chocolate and combine. Spoon onto cupcakes. Place coconut onto a small plate and roll each cupcake on it to achieve desired effect.