Lamington Cupcakes

You will need:

2 eggs

140 mL milk

75 g butter, softened

½ cup strawberry or raspberry jam

1 cup desiccated coconut

1 packet The Natural Baking Co Vanilla Cupcake Mix

2 – 3 tbsp water

1 tbsp cocoa powder

Bake:

Prepare and bake cupcakes as directed on the back of pack. Set aside to cool completely.

Fill:

Use a sharp knife to cut a 2 cm wide and 1.5 cm deep hole out of the centre of each cupcake. Fill with jam using a piping bag or teaspoon and replace the top of the cupcakes.

Decorate:

Place desiccated coconut into a shallow dish and set aside.

Empty contents of icing mix sachet into a small bowl. Add cocoa powder and stir to combine. Add 2 tbsp water and whisk until smooth. If the icing is not a smooth and pourable consistency, add one more tbsp water.

Top each cupcake with icing and use the back of a spoon to spread to the edges. Dip into desiccated coconut and serve