Lamington cupcakes

Name: Jammy-lammy cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 275g almond meal; ¾ cup desiccated coconut; ¾ cup gluten-free self-raising flour; 2 tsp gluten-free baking powder; 150ml golden syrup; 125ml almond milk; 100ml canola oil; 4 free-range eggs; 1 tsp almond essence; 2 tsp vanilla paste; 250g cream cheese, softened; 200g pure icing sugar, sifted; 50g cocoa powder, sifted; 50ml coconut oil, melted; ½ cup raspberry jam; Coconut flakes and finely grated chocolate, to garnish

Sometimes you need a gluten-free alternative. And sometimes the gluten-free version is actually so much better that you’ll be a convert for life. Sweet cakes are perfect for a morning tea and Ed has your new favourite cupcake. A cross between a cupcake and a lamington, they’re super easy to make and oh so delicious. And being gluten free everyone can enjoy them!

Ingredients

275g almond meal

¾ cup desiccated coconut

¾ cup gluten-free self-raising flour

2 tsp gluten-free baking powder

150ml golden syrup

125ml almond milk

100ml canola oil

4 free-range eggs

1 tsp almond essence

2 tsp vanilla paste

250g cream cheese, softened

200g pure icing sugar, sifted

50g cocoa powder, sifted

50ml coconut oil, melted

½ cup raspberry jam

Coconut flakes and finely grated chocolate, to garnish

Method

Preheat oven to 170°C fan-forced (190°C conventional). Line a 12-hole, 1/3 cup capacity muffin tray with paper cases. Combine almond meal, coconut, flour and baking powder in a large bowl and mix well. Put golden syrup, milk, oil, eggs, essence and 1 teaspoon of the vanilla paste in a second bowl and whisk well.

Add syrup mixture to dry ingredients; beat well with a wooden spoon until smooth. Spoon into paper cases. Bake for 20-25 minutes, until just firm to touch. Cool on a wire rack.

Meanwhile, put cream cheese in the bowl of an electric mixer and beat with paddle attachment on medium speed until very light. Add icing sugar, cocoa powder and remaining vanilla, then beat for 5 minutes. Add coconut oil in a steady stream, beating until light.

Use a small knife to cut a centre hole in each cupcake, then fill with jam. Pipe icing on top, then decorate with coconut flakes and grated chocolate.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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