Lamingtons on Toasted Butter
Per serving
Toast the butter before preparing these little cupcakes to achieve a deep, nutty flavor that accentuates the chocolate and coconut.
Ingredients
20 serv.Step-by-step instructions
- 1
Melt the butter in a heavy saucepan over medium heat (if possible use a light-colored pan to see when the butter browns). The butter will foam; continue cooking, stirring frequently, until golden‑brown specks appear at the bottom, about 5‑7 minutes. Watch carefully as butter can burn easily. Once the butter turns golden‑brown and smells nutty, remove from heat and transfer to a heat‑proof bowl or container. Let it cool to room temperature.
- 2
Preheat the oven to 180 °C/160 °C with convection/gas 4. Whisk together flour, baking powder and a pinch of salt, then set aside. In a large bowl combine the eggs, sugar, honey and vanilla paste, then gently fold in the dry ingredients, adding about half of the dry mixture at a time. Finally, stir in the milk and the cooled toasted butter.
- 3
Line a 20 × 20 cm square pan with parchment paper, then pour in the batter, smooth the surface with a spatula or the back of a spoon and bake for 30‑35 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely. Once fully cooled, cut the cake into cubes about 3.5 cm using a sharp bread knife (you’ll get about 25 pieces).
- 4
For the glaze, combine the melted butter and milk in a shallow bowl, then sift in cocoa powder, icing sugar and a pinch of salt, mixing until smooth. Place the coconut in a second shallow bowl or plate. Dip the cake cubes into the chocolate glaze using two forks, coating all sides evenly, then immediately roll them in the coconut to fully cover. Transfer the coated cubes onto a rack over a tray, then refrigerate to set for 10 minutes before serving. Store in an airtight container for up to five days.
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