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 41-50

  • Binder photo JennyH10

    03 March 2012

    JennyH10 rated and commented on this recipe

    2 stars

    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.

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  • Binder photo ginag

    05 May 2012

    ginag rated and commented on this recipe

    4 stars

    My little boy doesn't like meringue, so made a butter icing topping instead... The consitency of these cakes is lovely, not too heavy at all. The only thing with mine is tghe jam always seems to sink to the bottom.Great favourite though and doesn't affect the taste !

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  • Binder photo Carolyn

    02 June 2012

    Carolyn rated and commented on this recipe

    4 stars

    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

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  • Binder photo JessD

    09 June 2012

    JessD rated and commented on this recipe

    5 stars

    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.

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  • Binder photo cheekychops9

    30 June 2012

    cheekychops9 commented on this recipe

    Wish I read the reviews before trying this, my jam sunk to the bottom of the sponge ans the meringue was more like marshmallow was hoping to show my skills off as I'm training to be a chef and I'm not happy with the results the family kids still love them though.

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  • Binder photo Emz

    22 September 2012

    Emz rated and commented on this recipe

    3 stars

    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!

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  • Binder photo Bhill

    29 September 2012

    Bhill rated this recipe

    4 stars

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  • Binder photo kirstyyyyy

    17 March 2013

    kirstyyyyy commented on this recipe

    Do these keep well?

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  • Binder photo AnimalChef

    19 March 2013

    AnimalChef rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Gayle

    07 May 2013

    Gayle rated this recipe

    5 stars

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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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