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 21-40

  • 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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  • Binder photo kat

    07 October 2010

    kat rated and commented on this recipe

    3 stars

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

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  • Binder photo Carla

    01 November 2010

    Carla commented on this recipe

    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.

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  • Binder photo Vivo

    16 January 2011

    Vivo rated and commented on this recipe

    1 stars

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

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  • Binder photo skeckling

    21 January 2011

    skeckling commented on this recipe

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

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  • Binder photo nanasandie

    08 February 2011

    nanasandie commented on this recipe

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

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  • Binder photo Beth

    27 February 2011

    Beth rated and commented on this recipe

    5 stars

    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.

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  • Binder photo vicky luongo

    04 April 2011

    vicky luongo rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Sweetheart

    09 April 2011

    Sweetheart rated and commented on this recipe

    5 stars

    this looks quite tasty in fact il try it soon,hope so =)

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  • Binder photo Sweetheart

    21 May 2011

    Sweetheart commented on this recipe

    beatiful cupcakes

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  • Binder photo vonnie

    22 May 2011

    vonnie commented on this recipe

    Has any one frozen the cup cake first, if so how long for?

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  • Binder photo meringue flop recipe

    22 July 2011

    meringue flop recipe commented on this recipe

    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!

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  • Binder photo Carla

    14 September 2011

    Carla commented on this recipe

    I made these but used lemon curd instead of jam and left the coconut out. The meringue did take a bit longer to cook but they were very very yummy and everyone loved them.

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  • Binder photo gabriellakury

    23 September 2011

    gabriellakury commented on this recipe

    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! :)

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  • Binder photo CharliB

    24 September 2011

    CharliB commented on this recipe

    Very disappointed, they came out greasy and seemed uncooked... can anyone tell me what I may have done wrong?

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  • Binder photo super_chef

    25 September 2011

    super_chef rated and commented on this recipe

    5 stars

    really nice recipe ive put this on the menu of my bakery.....=)

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  • Binder photo mrsmongoose4

    05 November 2011

    mrsmongoose4 rated and commented on this recipe

    5 stars

    made these cakes last night as a treat while the kids were watching the fireworks today and they hadn't long left the oven before they all disappeared! Made another batch this morning and they well and truly disappeared too! big big thumbs up from us :-D

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  • Binder photo saramcf

    19 December 2011

    saramcf commented on this recipe

    erm, please tell me how 2 lots of 175g caster sugar adds up to 300g total??? it should be 125g in the meringue!! and this mistake is the reason my meringue didn't work well! great!

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  • Binder photo Cocojo

    22 January 2012

    Cocojo rated and commented on this recipe

    5 stars

    Soft, sweet and googy these cupcakes are delicious! A perfect 5 stars

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  • Binder photo ALLEY555

    29 February 2012

    ALLEY555 commented on this recipe

    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.

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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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