When cupcake meets lamington . These are so easy and really delicious

Prep + cook time 60 minutes + cooling
Makes 12

Ingredients

90g butter, softened
1/2 cup caster sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
1 cup self-raising flour
2 eggs
1 cup desiccated coconut
1/2 cup (150mls) thickened cream
1/4 cup raspberry jam

Chocolate icing

15g butter
1/3 cup milk
2 cuos icing sugar
1/4 cup cocoa powder

Method

1. Preheat oven 180°C / 160°C fan-forced. Line a 12 hole muffin pan with paper cases.

2. Beat butter,sugar, eggs, vanilla extract, sifted flour and milk in a bowl with an electric mixer on low speed until ingredients are just combined. Increase speed to medium and beat until mixture changes to a paler colour .

3. Bake cakes 20 minutes. Stand in pan for 5 minutes, turn onto a wire cooling rack. Cool completely. Remove paper cases from cold cakes

4. While cakes are cooling Make chocolate icing.

5. Dip cakes in icing , drain of excess icing then toss cakes in coconut. Stand cakes on wire rack until icing is set.

6. Meanwhile beat cream in a small bowl until soft peaks form.

7. Cut cakes as desired. Either tops off or in half. Fill with jam and cream then add top back on

Chocolate Icing

Melt butter in a medium heatproof bowl over a medium saucepan of simmering water. Stir in milk and sifted icing sugar and cocoa powder. Stir until mixture is a coating consistency