10tastetheworld.weebly.com€¦ · web viewcut the tops in half and arrange on top of cake to...
TRANSCRIPT
Lamington AngelsMakes 6 cupcakes
Vanilla buttercake 45g butter, softened½ t vanilla extract¼ C castor sugar1 egg½ C SR flour1 T milk
Chocolate icing5g butter2 T milk1 C icing sugar15g cocoa
Decorations½ C desiccated coconut2 T raspberry jam2 T thickened cream, whipped
Method1. Preheat oven to 180°C. Line a muffin tin with 6 patty pans.2. Beat all the ingredients for the cakes together with an electric beater until mixture
has changed to a paler colour.3. Divide mixture between the patty pans, smooth out. Bake for 20 minutes. Test with
skewer in the middle of one cake to test if it is done. 4. For the icing, melt butter in medium heatproof bowl over medium saucepan of
simmering water.5. Stir in milk and sifted icing sugar and cocoa until icing is coating consistency.6. When cakes are baked, put cakes onto cooling rack.7. Remove cases from cakes. Dip cakes in icing; drain off excess, toss cakes in coconut.
Place cakes on cooling rack to set.8. Cut tops off of cakes. Top with jam and cream.9. Cut the tops in half and arrange on top of cake to look like angel wings.