Lamington Butterfly Cupcakes

Celebrate Australia Day with these delightful Lamington Butterfly Cupcakes, a fun twist on two Aussie classics! 

These cupcakes combine the best of both worlds – soft, fluffy vanilla cupcakes filled with raspberry jam and whipped cream, topped with fudgy chocolate icing and desiccated coconut.

Inspired by the classic lamington and nostalgic butterfly cupcakes, this recipe is the perfect way to honour Australia’s favourite flavours. Whether you're hosting a party or simply indulging in a sweet treat, these cupcakes are sure to impress!

butterfly, cupcakes, party food, lamington, Australia Day, sweet treats, cakes, muffins

Sweets

Australia

Yield: 12

Author: Ange Zahn

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Lamington Butterfly Cupcakes

Elevate your dessert game with our Lamington Butterfly Cupcakes—a whimsical twist on the beloved Australian classic! These charming cupcakes feature light and airy vanilla sponge, dipped in decadent chocolate icing, and coated in a flurry of coconut.

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

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Ingredients

Cupcakes

• 1 box vanilla cupcake cake mix
• 60g butter
• ½ cup milk
• 2 eggs
• 1 teaspoon vanilla

Chocolate Icing

• 1 ½ cups icing mixture
• 2 tablespoons cocoa powder
• 4 tablespoons boiling hot water
• ½ cup desiccated coconut

Whipped Cream

• 300ml thickened cream
• ¼ cup icing mixture
• 1 teaspoon vanilla
• ½ cup strawberry or raspberry jam

Instructions

Cupcakes

1. Prepare vanilla cupcakes according to the instructions on the box.
2. Allow the cupcake to completely cool down (even better to put them in the fridge for a few hours or overnight)

Chocolate Icing

1. In a small mixing bowl, sift the icing mixture and cocoa powder and stir together.
2. Stir through boiling hot water 1 tablespoon at a time. You should only need 4 tablespoons. Your icing should be smooth and glossy. It should not be thick or runny.
3. Using a butter or small pallet knife, spread icing over the top of the cupcake and sprinkle with coconut.
4. Place cupcakes in the fridge for 1 hour to set.

Whipped Cream

1. In a large mixing bowl, pour in the cream, icing mixture and vanilla. Beat on high speed until stiff peaks form.

To Assemble

1. Using a sharp serrated knife (I like to use a steak knife) cut a circle out of the top, leaving a border around the edge. Slice the circle in half to make 2 ‘wings’.
2. Place a heaped spoonful of jam in the centre of the cake, followed by a heaped spoonful of cream, lightly press wings into the cream.

Nutrition Facts

Calories

496.37

Fat

27.53 g

Sat. Fat

13.03 g

Carbs

61.06 g

Fiber

1.91 g

Net carbs

59.16 g

Sugar

43.06 g

Protein

4.57 g

Sodium

417.18 mg

Cholesterol

67.67 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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