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    Saturday, December 19, 2015

    White Christmas lamington muffins Recipe

    White Christmas lamington muffins Recipe
        1 teaspoon vanilla bean paste
        2 Coles Brand Australian free range eggs
        1/3 cup (110g) raspberry jam
        453g Betty Crocker vanilla frosting
        1/4 cup (20g) McKenzie's desiccated coconut, plus extra to decorate
        Silver cachous, to decorate
        2 1/2 cups (375g) plain flour
        3 teaspoons McKenzie's baking powder
        3/4 cup (165g) caster sugar
        1 cup (250ml) buttermilk
        1/2 cup (125ml) vegetable oil

    White Christmas lamington muffins Recipe

        Step 1

        Preheat oven to 200C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
        Step 2

        Combine the flour, baking powder and sugar in a large bowl. Whisk the buttermilk, oil, vanilla and eggs in a large jug until combined. Gently fold the egg mixture into the flour mixture until just combined (don’t overmix).
        Step 3

        Spoon half the mixture evenly into the paper cases. Top with the jam. Cover with the remaining muffin mixture. Bake for 15-20 mins or until a skewer inserted into the centre of the cupcakes comes out clean. Set aside in the pan for 5 mins to cool. Transfer to a wire rack to cool completely.
        Step 4

        Combine the frosting and coconut in a bowl. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe onto muffins. Decorate with extra coconut and cachous.

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    Item Reviewed: White Christmas lamington muffins Recipe Rating: 5 Reviewed By: Mrs. Chef
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