White Christmas Lamington Muffins

Recipe source: http://bit.ly/2eJQFKV

Ingredients:

• 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

• 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

Method:

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

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).

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.

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.