Lamington cupcakes

Method

• 1
  Preheat oven 180C/160C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases.
• 2
  Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
• 3
  For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.
• 4
  Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
• 5
  Make chocolate icing: Combine icing sugar and cocoa in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Spread icing over cooled cake tops. Sprinkle with coconut. Stand at room temperature to set. Serve.