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Musk Lamington Cupcakes

A delicate vanilla cupcake filled with raspberry jam, dipped in raspberry jelly, tossed in coconut and topped with delicious musk Swiss meringue buttercream.

Servings 18 cupcakes

Ingredients

  • 1 85g box raspberry jelly
  • 1/2 - 1 cup raspberry jam
  • 1 cup desiccated coconut
  • 2 eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla bean paste
  • 1 cup sour cream
  • 3/4 cup warm water
  • 2 cups plain flour, sifted
  • 1 1/2 cups castor sugar
  • 1 tsp bicarb soda
  • 1 tsp baking powder

Musk swiss meringue buttercream

  • 2 x 34g pkt musk life savers
  • 6 egg whites
  • 1 1/4 cups castor sugar
  • 300 grams salted butter, cold and cubed
  • pink food gel, optional

Instructions

  1. Preheat oven to 180C

  2. Line two muffin trays with 18 cupcake liners

  3. Prepare jelly in a bowl as per the instructions. Refrigerate until partly set, so it's thick and will hold onto the cupcake (around an hour. Keep checking on it every 20 min)

  4. In a medium bowl, using a hand whisk, mix eggs, vanilla bean paste, oil, sour cream and water. Whisk until well combined

  5. In a separate bowl sift together flour, castor sugar, bicarb soda, baking powder. Whisk until well combined.

  6. Carefully pour wet mixture into dry mix and hand whisk until well combined and smooth.

  7. Using an ice cream scoop, fill cupcake liners until each 2/3 full.

  8. Bake in a moderate oven for 18 minutes or until lightly brown and firm to touch. Cool.

  9. When cool, slice the top off each cupcake. Use an apple corer to take out the centre of each cupcake. Fill with raspberry jam. Carefully dip the top of each cupcake into the half set jelly and dab in a bowl of coconut. Take the seperate top half and immerse completely into the jelly, covering all sides. Roll into coconut. Put on a wire rack to set.

    Alternately, make another half batch of cupcake mixture and fill 3 half dome silicone moulds with mixture. Bake for around 10 minutes until firm to touch. Dip into jelly and roll in coconut. Use these as lamington toppers.

  10. Pipe musk buttercream onto cupcakes and put lamington cake on top.

Musk swiss meringue buttercream

  1. In a food processor or nutri bullet, process musk lifesavers until they become a fine powder. Set aside.

  2. In the bowl of an electric mixer, place egg whites and castor sugar. Set bowl over a medium saucepan with an inch of simmering water in the bottom. Using a hand whisk, mix egg white mixture for a few minutes until thick and gooey. Leave for a couple of minutes then whisk again. Do this until all the sugar is dissolved and you can't feel any grains between your fingers.

  3. Move mixer bowl back onto the stand. Use whisk attachment and whisk on high until stiff peaks form. Turn mixer onto low and add butter, two cubes at a time until all combined.

    The mixture will deflate and look soupy. It may then seem to curdle and look like scrambled eggs. Keep mixing, it will eventually come together. When it does, add musk powder and pink food gel paste. Mix until well combined. Put frosting on cupcakes and add lamington cake on top.