Print Recipe

Lamington Cupcakes

Happy Australia Day
Prep Time10 mins
Cook Time20 mins
Total Time1 hr
Servings: 5


Vanilla Cupcakes

  • 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

Whipped Coconut Cream

  • 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.

Whipped Coconut Cream

  • 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.