Strawberry Lamington Cupcakes with Brown Butter, Cream Cheese Frosting

How To Make Strawberry Lamington Cupcakes with Brown Butter, Cream Cheese Frosting

1. Preheat the oven to 170°C and line a 12-hole muffin tray.
2. For the vanilla sponge, cream the butter and sugar until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
4. Sift together the flour, baking powder and salt, then add to the batter in two additions, alternating with the milk, mixing gently until just combined.
5. Divide the batter evenly between the cupcake cases and bake for 18–22 minutes until lightly golden and a skewer inserted comes out clean.
6. Cool completely.
7. For the strawberry jam filling, use a small knife or cupcake corer to remove the centre of each cooled cupcake.
8. Spoon strawberry jam into the cavity and replace the cut-out sponge.
9. For the strawberry jelly coating, dissolve the jelly powder in the boiling water, stirring until completely dissolved, then allow to cool until warm but still fluid.
10. Place the desiccated coconut in a shallow bowl.
11. Dip each filled cupcake into the jelly, allowing excess to drip off, then roll immediately in the coconut to coat.
12. Set aside to firm up.
13. For the brown butter, cream cheese strawberry frosting, place the butter in a small saucepan and cook over medium heat until melted, foaming and lightly golden with a nutty aroma.
14. Pour into a heatproof bowl, including the browned milk solids, and cool until opaque and spreadable. Beat the cream cheese until completely smooth, then add the cooled brown butter and beat until silky.
15. Gradually add the icing sugar, beating well between additions, until thick and pipeable.
16. Beat in the vanilla and salt, then fold in the strawberry jam until evenly incorporated and pale pink. Chill briefly if needed before piping.
17. Pipe the frosting generously onto the set lamington cupcakes and finish with a fresh strawberry half if desired.