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Mini Lamingtons

Mini Lamington Cupcakes

A vanilla mini cupcake filled with raspberry jam, covered in dark chocolate and coconut!
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Servings: 24
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350f/160c fan.
  2. Prepare Simple Vanilla Coconut Oil Cake, per directions.
  3. 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.
  4. Bake for 15-20 minutes, until very light golden brown.
  5. Allow to cool fully before gently slicing in half, removing the top part of the cupcake.
  6. 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.
  7. Allow cupcake tops to cool for dark chocolate to set.
Raspberry Chia Jam
  1. 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.
  2. 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/