Little Louise cupcakes

Little Louise cupcakes

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(24 ratings)

By

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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Makes 12

These 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 info

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

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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.

Recipe from Good Food magazine, May 2010

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Comments

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vickyluongo's picture
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Made these for family gathering on mothers day - everyone loved them - I did half with coconut meringue and half without. The jam is supposed to fall to the bottom - the piccy also illustrates this.
I was scared to not use too much jam due to the previous comments but I should have used a whole tsp so next time i will do.

bethocallaghan's picture
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Easy to make - I only used 50ml milk but the jam still sank to the bottom - I'm not sure this is a problem them as it is like that in the photos. I found the meringue took a lot longer than 35 minutes to cook - more like 1hr and on 100C not 90C Didn't find the meringue had made cake greasy and I was pleasantly surprised by the coconut - wasn't sure it would work but it was good.

therobynem's picture

these cupcakes are delicious, jam did sink but nobody minded!

skeckling's picture

I put pink food colouring in the meringue and they look soo girlie. a wonderful gift.

cowanv's picture
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Didnt work for me. 300g of sugar and then 175g to be used at one stage and 175g at another???

mrsbad09's picture

I made these cakes yesterday but used Vanilla icing and mixed the coconut in , but i also noticed that the jam sunk to the bottom but everyone has been eating them so i'm pleased.

First time i have ever made cup cakes so i was really pleased with myself.

kjenkins's picture
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I've made these twice now. They're really yummy but the jam sank to the bottom both times too.

lourockz's picture

.......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 !!!!!!!!

lourockz's picture

.......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 !!!!!!!!

lourockz's picture

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

bexterben's picture
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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.

marybriggs's picture
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Have made these twice now, kids love them. very tasty

dutchcupkeek's picture

Looks fantastic, will try it soon

broadht02's picture

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.

cakecrazy's picture

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.

putrid_kitty's picture

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

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

eeweddle's picture
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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!

nettaspafford's picture

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

biggles's picture
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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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