Guilt-less Desserts & Treats for your Family
HAPPY (almost) AUSTRALIA DAY!
Being an Aussie means you take certain things for granted about the rest of the world. I assume that everyone loves Vegemite (who wouldn’t rejoice in the salty leftovers of beer making?!), that thongs are formal attire and that ‘mate’ is a unisex term to refer to everyone from a compete stranger to your life companion.
Being a remote Island, it’s fair to say that we have our own culture (not to be confused with couture – the old blue singlet top and uggies may never make it to the catwalks of Milan), language (and let me inform you non-Aussies that we have many dialects that make it even more complex…heyyyyyy) and traditions.
Many of our traditions are embedded in food; pavlova, vanilla slice, anything with Milo, BBQ shapes, Tim Tams, pies with sauce, snags and of course Lamingtons.
Lamingtons; fluffy sponge cake covered in melted chocolate and rolled in coconut. There has been variations of the popular treat (strawberry or chocolate sponge) but who can go past the traditional Aussie favorite? They’re in every bakery, at school tuckshops and fetes. There are even strict criteria as to the proper size of each lamington as dictated by the CWA (who have written the Aussie Baking Bible!).
These are my GF, DF, Processed Sugar free, Paleo Lamington CupCakes.
I have filled mine with cream, mainly because I look for any excuse to eat Whipped Coconut cream. You could also add some strawberry jam or eat them plain. Either way they need to be stored in the fridge or the chocolate will melt.
The cupcakes… the flamin’ cupcakes! (as Alf Stewart would say in his best ‘Home and Away’ slang). These where a labor of love and sweat (sweat because it was 40°C+ outside and I was dripping in it!). For those chemistry cupcake nerds out there, I did some research and took inspiration from Stefani at the Cupcake Project. All 3 versions had the same basic ingredients (egg, flour, baking powder, milk, maple syrup), with alterations in baking soda, the amount of milk and maple syrup and the methods used.
What did I discover? That even bad cupcakes are still good, but the best ones are awesome. My trials revealed that baking soda was not needed, but due to the Coconut Flour more liquid was. Stefani gives great advice; she said don’t overwork the mixture and don’t rush the process. For this reason the best cupcakes where whisked on no higher than medium.
Coconut flour doesn’t rise a lot (if it all) so don’t expect these cupcakes to dome like your normal flour cupcakes. The texture should be soft; if it’s too firm/tough then the batter may have been overworked.
So, strewth! Move the Commodore to get to the Skyline to move the Land Cruiser. Jump on the frog and toad and get baking, CWA style!
- 2 eggs, separated
- 3 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/4 Cup Coconut Flour
- 2 teaspoons Baking Powder
- 3 Tablespoons Milk (of choice)
- 1/2 teaspoon Vinegar
- 100 grams Chocolate (see recipe below)
- 1/2 cup Desiccated Coconut
- 1 cup Whipped Coconut Cream (see recipe below)
- Makes 100 grams
- 1/4 cup Coconut Oil
- 1/4 Cup Cocoa
- 1 tablespoon Maple Syrup
- 1 cup canned Coconut Cream, lid removed and placed in the fridge over night
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 teaspoons Maple Syrup
- Pre heat the oven to 175C/350F.
- Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
- Whisk the egg whites on medium until soft peaks form.
- Slowly add the maple syrup and vanilla extract.
- Add the egg yolks and whisk on medium until combined.
- In a separate bowl sift the coconut flour and baking powder.
- In a separate bowl add the vinegar to the milk.
- With the mixer on medium/low add the flour mixture and the milk mixture alternatively in 2 rounds. Whisk until everything is just combined (not over mixed).
- Place 5 cupcake liners in a tray and spray.
- Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 17-20 minutes.
- Remove from the oven.
- After 5 minutes remove from cakes from the tray and allow to cool.
- Once cool, remove the wrappers and dip into the melted chocolate, covering the whole cake.
- Roll in desiccated coconut and refrigerate.
- Once the chocolate has set, cut the cakes in half and spread with whipped coconut cream.
- Return to the fridge until ready to eat.
- Melt the coconut oil over a very low heat.
- Once melted, add the maple syrup and stir.
- Add the cocoa and whisk until combined.
- Allow to cool slightly before coating the cupcakes.
- Left over chocolate can be stored in the freezer for future use.
- Spoon the thickened cream out of the can, discarding the watery remains.
- Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. The key is to forget about the cream and leave it to whip for at least 5 minute.
- Place the whipped cream back in the fridge to thicken before spreading on the cupcakes.