Fruit Lamingtons - Makes 10
- 10 gluten free cupcake sponges
- one 337ml jar jam of choice
- 337ml water
- desiccated coconut
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
These are similar to coconut Madeleine’s but the sponges are soaked in a jam syrup.
Place the jam and water into a large saucepan and bring to the boil.
Take off the heat.
Take the sponges out of their cases.
Pour desiccated coconut onto a plate and have another plate next to the coconut.
Lift each cupcake with a fork and support underneath with another fork, dip into the boiled jam for a few seconds then roll in the coconut. Place onto the plate to set.
You can finish the cake by piping a swirl of buttercream on the top and topping with a piece of fruit or sugar decoration.
100g unsalted butter
200g icing sugar
a couple of drops vanilla extract
Beat the butter to soften using your food mixer.
Add the icing sugar and mix into the butter slowly.
Add the vanilla.
Once the icing sugar is mixed into the butter, increase the speed and beat until light and fluffy.
Add a drop of water if the butter cream looks too firm.
how to make this recipe dairy free...
Make the sponges using dairy free margarine.
Finish the cakes by piping a swirl of buttercream made with dairy free margarine in place of butter.
Dairy Free Butter cream
125g dairy free margarine
500g icing sugar
few drops vanilla extract
Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.