Little Louise cupcakes

Little Louise cupcakes

These cupcakes bring sweet bursts of joy with every bite, perfect for a celebration or party

Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Freezable

Freeze before meringue is added

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl beat together the butter, 175g of the sugar and the vanilla extract until light and fluffy. Beat in the whole egg, followed by the 4 yolks, before briefly beating in the flour, baking powder and milk until smooth. Divide two-thirds of the mix evenly between the cases, then top the centre of each with 1 tsp jam. Divide remaining cake mix over the top, using a wet finger to smooth it in place so no jam is visible. Bake for 18-22 mins until a skewer poked into the centre comes out clean. Wait until cool enough to handle, then transfer the cakes to a flat baking sheet.
  2. Lower oven to 110C/90C fan/gas ¼. Using a large, clean bowl, beat the 4 egg whites until stiff, then continue whisking while you gradually add the remaining 175g sugar. Beat until thick and shiny, then fold in the coconut and use spoonfuls of the mixture to top each cake. Bake for 30-35 mins until the outside of the meringue is crisp, then cool before serving.
Try

Did you know?

These cupcakes are inspired by the Louise cake - a thin layer of cake or biscuit topped with raspberry jam and coconut meringue - a favourite bake in New Zealand and Australia.

Per serving

374 kcalories, protein 6g, carbohydrate 47g, fat 20 g, saturated fat 12g, fibre 1g, sugar 36g, salt 0.44 g

Recipe from Good Food magazine, May 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo vikki29

    19 April 2010

    vikki29 commented on this recipe

    Going to make these tonight, ill let you know how i get on!!

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  • Binder photo fultojoo

    26 April 2010

    fultojoo rated and commented on this recipe

    5 stars

    Mmmm really really good. Love cake, love meringue - perfect combination! I had a lot of meringue left over from the topping, but perhaps the eggs I used were bigger than intended.

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  • Binder photo Jem

    26 April 2010

    Jem rated and commented on this recipe

    5 stars

    These are simply gorgeous! Had a tea party and everyone commented how lovely and original they were with the coconut meringue! Definately worth giving a go!

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  • Binder photo vikki29

    27 April 2010

    vikki29 commented on this recipe

    Hmmm, not quite sure what i did wrong with these, but after i cooked them in the oven they went a bit funny really greasy and almost rubbery? Anyone got any ideas? Help as i so want these to be good!!!

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  • Binder photo nannette

    02 May 2010

    nannette commented on this recipe

    Can someone please help with the sugar quantities - the recipe says 300g of sugar. but then says 175g in the cake and another 175g in the topping. which is 350g. what is the right quantities. Thanks

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  • Binder photo Ruby

    05 May 2010

    Ruby commented on this recipe

    made these last sunday for the family , they went down very well. Just one problem the jam went to the bottom of the sponge , maybe i put to much in. also i too had a lot of meringue left over.

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  • Binder photo elizabeth

    06 May 2010

    elizabeth rated and commented on this recipe

    5 stars

    I didn't like the idea of meringue on top of cake but when I saw their name I simply had to make them for my daughter Louise's 17th birthday party! They were delicious, all the girls loved them. Nobody likes coconut in our family so I just left it out, the meringue was lovely and soft, more like a marshmallow, even though it sunk a bit when I took it out of the oven. I also had some left over so I made 4 little meringues. Even though I didn't use all the milk, the cake mix was still very runny so I guess that is why the jam sunk to the bottom. Still a very nice recipe.

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  • Binder photo Netz

    06 May 2010

    Netz commented on this recipe

    These didn't work for me either - came out really greasy! Yuck! Meringue was good though, they were yummy!

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  • Binder photo kitkat

    09 May 2010

    kitkat rated and commented on this recipe

    3 stars

    These tasted fine but the meringue was not crispy, more soft and chewy, even after an extra 15 mins cooking time. The meringue also seeped into the top of the cake which created the greasiness which was mentioned by a couple of the other reviewers. Still my daughter liked them!

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  • Binder photo Catriona

    16 May 2010

    Catriona rated and commented on this recipe

    4 stars

    No left over meringue in this house but they were piled up beautifully! Lovely little cakes that went down a storm.

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  • Binder photo KT-LU

    25 May 2010

    KT-LU commented on this recipe

    i made these for the first time a couple of weeks ago and they came out perfect, the whole family is now well and truley hooked and wont stop asking me to make more

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  • Binder photo RachelT79

    28 May 2010

    RachelT79 rated this recipe

    3 stars

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  • Binder photo cakecrazy

    06 July 2010

    cakecrazy commented on this recipe

    I made these over the weekend and they went down well with the entire family. Even My grandmother who is a pure vegetarian and does not eat eggs tried some because they looked so good. By the way I forgot to add the milk and the jam stayed in the middle. maybe quantity of milk can be reduced. My cupcakes were soft and rich even without the mik.

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  • Binder photo MissB

    19 July 2010

    MissB commented on this recipe

    I used very thick homemade Jam and it sank so I will reduce the quantity of milk next time. The cakes were still delicious and looked great after I was brave enough to pile up all the meringue. Maybe I would only add half the quantity of coconut next time too. I might try adding some sprinkles to the meringue to give it a bit of colour as I only had white muffin cases.

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  • Binder photo Dutchcupkeek

    13 September 2010

    Dutchcupkeek commented on this recipe

    Looks fantastic, will try it soon

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  • Binder photo Mary

    18 September 2010

    Mary rated and commented on this recipe

    5 stars

    Have made these twice now, kids love them. very tasty

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  • Binder photo Becky

    21 September 2010

    Becky commented on this recipe

    I loved these they turned out perfect... they looked like Mr Whippy Ice creams in cup cakes! Very nice.. but the Jam did sink aswell... so will try the tip of no milk next time. The sugar i used 175g in the cake and 175 for the meringue and this worked well for me.

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  • Binder photo Becky

    21 September 2010

    Becky rated this recipe

    4 stars

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  • Binder photo LouLouRockz

    23 September 2010

    LouLouRockz commented on this recipe

    OMG I was sooooooo chuffed to find this recipe (through my account on igoogle!!!) because.....................my name's LOUISE!!!!!!!!! How cool. Anyway, I'm gonna try out this recipe ASAP!!!!! I cant wait - they look lush on the pic. Wish me luck!?!?!? WOOOOOOOOO

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  • Binder photo LouLouRockz

    23 September 2010

    LouLouRockz commented on this recipe

    .......but i don't like coconut. hmmmmmmmm??????? does anyone have any ideas as too what i could swap the coconut for or what it work if i left the coconut out alltogther???????? what d'ya think???????? cheeeeeers !!!!!!!!

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Difficulty and servings

Moderately easy

Makes 12

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Freezable

Freeze before meringue is added

Ingredients

  • 175g butter , softened
  • 350g golden or white caster sugar
  • 1 tsp vanilla extract
  • 5 eggs , 4 separated
  • 175g plain flour
  • 1 tsp baking powder
  • 150ml milk
  • 12 tsp raspberry jam - use a firm jam, we used Waitrose Essential Raspberry Jam
  • 85g desiccated coconut
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Per serving

374 kcalories, protein 6g, carbohydrate 47g, fat 20 g, saturated fat 12g, fibre 1g, sugar 36g, salt 0.44 g

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