- 175g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 350g golden or white caster sugar
- 1 tsp vanilla extract
- 5 eggs, 4 separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 175g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 12 tsp raspberry jam - use a firm jam, we used Waitrose Essential Raspberry Jam
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 85g desiccated coconut
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.
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.