A vanilla mini cupcake filled with raspberry jam, covered in dark chocolate and coconut!
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Mini Lamington Cupcakes
A vanilla mini cupcake filled with raspberry jam, covered in dark chocolate and coconut!
Ingredients
- 1 Simple Coconut Oil Vanilla Cake *See Notes for Link to Recipe!
- 50 g Melted Dark Chocolate
- 3 tbsp Desiccated Coconut
Raspberry Chia Jam
- 100 g Frozen Raspberries or fresh
- 1 tbsp Chia Seeds
Instructions
- Preheat oven to 350f/160c fan.
- Prepare Simple Vanilla Coconut Oil Cake, per directions.
- Fill 24 mini cupcake moulds with batter. I use silicon cupcake moulds which these removed from easily. If you have regular moulds liners or a bit of butter may be needed.
- Bake for 15-20 minutes, until very light golden brown.
- Allow to cool fully before gently slicing in half, removing the top part of the cupcake.
- Melt the dark chocolate either in the microwave or over a bain marie. Dip the top part of the cupcake into the dark chocolate and set aside. Sprinkle dark chocolate tops with desiccated coconut.
- Allow cupcake tops to cool for dark chocolate to set.
Raspberry Chia Jam
- Add raspberries and chia seeds to saucepan, allow to simmer gently for 10-15 minutes and allow to cool fully before adding to the bottom half of the mini cupcakes.
- Replace dark chocolate top of cupcake to top of jam covered bottom half.
Notes
*See here for Vanilla Cake Recipe: https://themindfulpeanut.com/gf-vegan-lamington-loaf/