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Lamington Butterfly Cupcakes

Lamington Butterfly Cupcakes

Yesterday was Australia day so I wanted to make something to celebrate! These lamington butterfly cupcakes are a great alternative to making full size lamingtons. They are quick, easy and don’t involve the mess that comes with making the full size lamingtons. Yet they still have the same beautiful flavours of chocolate and coconut with a soft cake centre. Plus the kids love cupcakes any day and my husband loves butterfly cupcakes so it’s a win win.

I made a vanilla cupcake for the base. Then you simply dip the cupcake in chocolate icing and then dessicated coconut. They are great even without the cream. Also for an alternative twist you can also add some jam too! These are quick to make with the cream making them even more delicious to eat. They make a lovely morning tea 🙂 Happy Australia Day 2016!

Makes 12 cupcakes



  • 100g butter (softened)
  • 200g caster sugar
  • 2 large eggs (at room temperature)
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup milk


  • 130g icing sugar
  • 1 Tbsp cocoa
  • 70g dessicated coconut
  • 3 Tbsp hot water



  • Preheat the oven to 170 degC fan forced and line 12 muffin tins with baking cases.
  • Sift flour and baking powder into a bowl
  • Cream butter in a mixing bowl with a paddle for 1-2 minutes
  • Add sugar in a couple of batches and beat until sugar is mostly dissolved and the mixture has become pale
  • Add eggs one at a time, beating until just combined each time
  • Scrape the bowl to ensure even mixing of ingredients as required
  • Add vanilla extract and beat until just combined
  • Add half the flour mixture to the mixing bowl and beat until just combined
  • Add the milk and beat until just combined
  • Add the remaining flour mixture and beat until just combined. Do not overbeat as this will toughen up the mixture
  • Divide the mixture into the cupcake cases. I use an Icecream Scoop which makes it super easy!
  • Bake in the oven for 18-20 minutes until a tester comes out clean
  • Remove from tins and allow cupcakes to cool completely on a wire rack


  • To a small wide bowl add the dessicated coconut
  • To another small bowl add the icing sugar, coconut and 3 Tbsp of water
  • Mix the chocolate icing ingredients together until smooth and quite runny. Although not too runny that it doesn’t stick to the cakes
  • Dip the cooled cakes into the chocolate icing and then the coconut
  • Allow the cakes to set for half an hour or so
  • You can whip your cream in the meantime and have a cup of tea 🙂
  • When ready to serve cut out the centre of the cakes. These will be cut in half and will form the butterfly wings
  • Add cream to the centre of the cakes and then top with the butterfly wings
  • Serve straight away 🙂 Enjoy!