- 180 g plain flour
- 1.5 tsp baking powder
- 115 g Butter, room temperature
- 200 g castor sugar
- 2 eggs
- 1 tsp vanilla essence
- 120 g Milk, room temperature
- 300 g icing sugar, (you can make you own)
- 30 g cocoa
- 35 g Butter, unsalted, cubed
- 120 g Milk
- 200 g Desiccated Coconut
- Quince or plum paste, raspberry or plum jam
- 300 g whipping cream
1h 18minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1. Preheat oven to 180 degrees and line a 12 muffin tin with patty pans.
Sift together plain flour and baking powder in the TM bowl 3sec, sp4. Set aside dry ingredients in a separate measuring jug. No need to wash TM bowl.
2. If your milk needs to come to room temperature, you can do that now. Add 120g milk to jug. Heat 37 degrees, 1min speed 1. Set aside. No need to wash TM bowl.
3. If you need to soften butter, do that now. Add 115g butter to TM bowl. Whip butter 40 sec, sp 4 or until soft. No need to use temperature.
4. Add 200g castor sugar to the softened butter. Mix 20sec/speed 4. Scrape down sides. Repeat until light. (butterfly may be used in this step, optional)
5. With the butterfly or blades rotating on speed 3, add two eggs and vanilla through the hole in the lid and mix until fluffly (about 20 seconds). Scrape down the sides. Repeat whisking 20 seconds/speed 3. Remove butterfly if using.
6. With the blades rotating on speed 3, alternately add flour mixture and milk through the hole in the lid. Approximately 45 seconds.
7. Evenly fill 12 patty pans with the batter and bake for 18 minutes at 180 degrees or until set and a toothpick inserted into the centre comes out clean.
1. Place 120g milk and 40g unsalted butter in TM bowl. Warm ingredients 2 mins/50 degrees/sp2 until butter melted.
2. Add 300g icing sugar and 30g cocoa in TM bowl. Mix 20 sec/sp5. Scrape down sides and repeat if not mixed through.
4. Pour mixture, which is quite runny, into wide bowl. There is plenty of icing for two batches.
5. Place 2 cups of dessicated coconut in another wide bowl.
6. One at a time, dip the cupcakes into the chocolate coating then roll the cakes in the coconut. Gently transfer the lamingtons to a clean wire rack to set.
7. Optional - Once set, use a small paring knife or sharp measuring spoon to cut out a teaspoon-sized hole in the top of the cake and fill with 1/4 tsp quince or plum paste or rasberry or plum jam. The pastes really work in this recipe. You can replace the cut out or eat them!
8. Optional - whip cream in clean Thermomix bowl. Place butterfly in bowl. Add 300g cream to bowl, whisk 2-30 sec/sp4 until soft peaks form. Pipe cream on top of each cake.
Icing, Jelly Centre & Whipped Cream
Accessories you need
This recipe is based on a recipe by chef Frank Camorra. The fairy cakes are really delicious and make a great base for any vanilla cake.
The cake recipe could easily be doubled. The icing is suitable for two batches of cakes.
The full recipe takes a while but the result is well worth it!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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