Pink Lamington Cupcakes


Lamington cake

430g (15 oz) plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (121/2 fl oz/11/2 cups) coconut milk (canned)

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

½ cup strawberry jam

2 cups shredded coconut + 2 tsp pink food dye (liquid)

200g white chocolate, melted



430g (15 oz) plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

2 drops pink food gel

1 tsp strawberry flavouring



1 batch swiss meringue buttercream frosting

1 tsp strawberry flavouring

2 drops pink food gel


Makes 20

Level: Easy


Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.


Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.


Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.


Add the eggs, milk, oil, yoghurt, pink food gel, strawberry flavouring and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.


Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.


Fit the end of a piping bag with a Wilton 1M tip, fill your bag with frosting and frost your cupcakes in a signature swirl.



Place all the ingredients into a large mixing bowl and use an electric hand mixer to mix until well combined.



To make the lamington batter, repeat the same process as the cupcakes, replacing the regular milk with coconut milk.


For this part of the recipe you’ll need an 8” x 8” cake tin lined with baking paper.


Once you’ve made the batter, pour it into the cake tin and bake with the cupcakes. This cake will need to be baked for 50 min on the same temperature. Once the cake has baked, allow it to cool completely. I’d recommend popping it in the fridge to chill it for the next step.


Use a cake leveler to slice the top of the cake. You want to aim to make the cake 1.5 inches in height because we’re going to be making 1.5 inch/1.5 inch cubed pieces of cake.


Once you’ve slice the top of the cake, slice the cake into 1.5 inch slices, and then cut those into 1.5 inch cubes.


Carefully slice the cubes in half and use a small spatula to spread some strawberry jam on one half of the cubes. Sandwich with the other half of the cube.


Dip a paper straw into some melted white chocolate and place in the centre of the cubes, but not all the way to the bottom. Spread some more white chocolate around the sides of the cubes using the small spatula and then place on a baking tray lined with baking paper and place in the fridge to chill for 40 minutes. Please note, this recipe will give you more than the 20 cubed cakes that you need. I’d recommend completing all the lamingtons and serving some as cake pops!


While the lamingtons are chilling, place the shredded coconut in a large zip lock bag along with the liquid pink food dye. Seal the bag and shake it about to help coat the coconut in the pink dye. Place in a bowl and set aside.


Use the small spatula to spread each side of your lamington cubes with a thin layer of frosting. Carefully dip each side of the cake cube in the pink coconut. It’s easier to coat some sides of the lamington with the coconut by sprinkling it on your frosted cake cube. Place back in the fridge for 40 minutes.


To finish your cupcakes, place the rest of the frosting in a large piping bag fitted with a large round tip. Frost a very low swirl of frosting on each cupcake and coat with the pink coconut. You’ll need to trim the paper straw on the lamington cube before placing it in the cupcake. To do this you’ll need to guestimate how much to cut off. An easy way to do this is to stand the cake pop next to the cupcake and trim the paper straw.





STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!


BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

You might also like...



Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

I Have A Recipe Suggestion!


I Have A Recipe Suggestion!


Contact Nick

Business Enquiries

Brand Deck


Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

Copyright ©2017 All rights reserved

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • YouTube - Black Circle
  • Instagram - Black Circle
  • Twitter - Black Circle