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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