Little Louise cupcakes

Little Louise cupcakes

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(24 ratings)

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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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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.

tillylloyd's picture

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.

ruskyfan's picture

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

victoriamum's picture

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!!!

iloveme1984's picture
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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!

jofulton's picture
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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.

victoriamum's picture

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

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