Little Louise cupcakes
By Sarah Cook
Cooking time
Prep: 30 mins Cook: 1 hrSkill level
Moderately easyServings
Makes 12These cupcakes bring sweet bursts of joy with every bite, perfect for a celebration or party
Nutrition and extra info
Additional info
- Freeze before meringue is added
Nutrition per serving
- kcalories
- 374
- protein
- 6g
- carbs
- 47g
- fat
- 20g
- saturates
- 12g
- fibre
- 1g
- sugar
- 36g
- salt
- 0.44g
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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
- 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.
Recipe from Good Food magazine, May 2010
Comments, questions and tips
Comments
I have followed the recipe exactly, the jam did sink to the bottom, and as there was quite a lot of meringue left over so have made 12 small shells,i'm pretty sure i can use these in various desserts, a reduction of milk might be the answer, to stop the sinking jam ?. they are delicious anyway, thank you for the recipe,they will be made again.
These taste great!! However I'm really disappointed that my cupcake cases peeled away from the cakes and I don't know why! I followed the recipe exactly. Has anyone else had this problem and if so, any ideas how to stop this? It just lets the cakes down because they taste so good but unfortunately don't look that great! Would appreciate any tips!
Made these today and they were a big success with my family. Would definately make again. Cooked the meringue for an extra 30 minutes as it has not Browned, But they turned out perfectly. Although I did have a large pile of meringue on each cake I still have lots left over in the bowl?! Very yummy though.
Just baked these. Comments so far are very yummy. It's a shame that whoever monitors the comments given about error in quantity of sugar & cooking time for meringue way back in 2010 can't update the page. I too had quite a bit of meringue left over despite piling cakes high with it so have just cooked leftovers separately - I'm sure it won't go to waste
They look nice and are not too bad in flavour but the texture was a little bit close for my liking. The jam sank to the bottom of the case and therefore some of it went to waste, not the end of the world but makes it a bit pointless putting it in and makes it harder to take out of the case to eat. The meringues stayed too soft and gooey because the cooking time is too short (obviously you can't leave them in any longer or the cake underneath will overcook) and the surface didn't go crisp enough. I also had lots of meringue left.
If I were to make them again I'd use 4 instead of 5 eggs; 2 whole eggs and 2 yolks in the cake (and less milk) and use the two whites with 125g sugar for the meringue and maybe blowtorch the top of the meringue after cooking to give it more texture. It's unlikely I'll bother with these again though as the results aren't really worth the effort.
wow wow wow these little gems have it THE WOW FACTOR!!!!! I tried these cakes and i am not disappointed. I will definitely be making these for an 18th Birthday cup cake display and of course to eat, I think we might be holding them off!!!! I didn't put the milk in at all, I used lur pak and SR flour. It worked, they look fabulous and taste gorgeous.
I made two batches of these cakes today!they are so yummy.the second batch i made into lemon meringue cakes by swirling through lemon curd instead of the blob of jam and i left out the coconut! don't know why everyone is complaining that their jam sunk it's supposed to you can see in the picture! :)
well... me and my sis where planning on making these delicously scrumptcious cakes. they were going perfectly fine-we followed all the instructions. here comes the bad bit: we started on the meringue but it failed because this recipe is rubbish. yep thats why our username for this recipe is rubbish recipe we looked on the other websites for there meringue it was in so much more detail unlike this stupid recipe. why would bbc like to put such a wrong unwanted recipe. so people out there tell your friends and family to never get a recipe from bbc ''good'' food. cause you know what we will be telling everyone!