Lamington Cupcakes

Cake Main Ingredients

• 250 gr butter
• 150 gr caster sugar
• 4 eggs
• 240 gr low protein flour
• 1 tsp BPDA
• 60 ml liquid milk
• 1.5 tsp coffee mocha essence (optional)
• Vanilla Essence

How to Make a Cake

• 1. Beat butter and sugar until soft, white, fluffy at high speed. Then add the eggs one by one with the mixer on low speed.
• 2. Enter the liquid milk, mixer only until blended. Turn off the mixer, add the flour and BPDA while sifting. Stir with a spatula until smooth. Add vanilla essence.
• 3. Pour into a muffin tin that has been greased with a baking sheet, bake at 170⁰ C for 20-25 minutes until cooked / adjust each oven. Remove from pan, let cool.
• 4. Once cool, dip the cupcakes into the chocolate sauce, then coat them with the desiccated coconut until smooth. Make a hole in the middle of the cake, put jam and then cover with buttercream.

Chocolate Sauce Ingredients

• 250 gr powdered sugar
• 45 gr cocoa powder
• 50 gr butter
• 160 ml liquid milk
• pinch of salt

How to Make Chocolate Sauce

• (Heat the milk and butter until the butter is melted and there is a small foam on the edges, let it cool for a while.
• Pour the powdered sugar and cocoa into a bowl, mix well. Then pour the liquid milk mixture, stir with a whisk until smooth and there are no lumps, add salt, stir again).

Addition

• Baluran: Dry grated coconut to taste
• Topping : Buttercream
• Filling: strawberry jam

Buttercream Ingredients

• 500 gr white butter
• 300 grams of simple syrup (150 grams of sugar + 150 ml of water, cooked until the sugar dissolves)
• 250 gr sweet thick cream
• 25 g milk powder
• 1/2 tbsp milk essence (optional)

How to Make Butter Cream

• Mix white butter until light fluffy. Add the other ingredients, mix until completely smooth. Add essence or coloring according to taste.

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