Little Louise cupcakes

Little Louise cupcakes

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(25 ratings)

Prep: 30 mins Cook: 1 hr

More effort

Makes 12
These cupcakes bring sweet bursts of joy with every bite, perfect for a celebration or party

Nutrition and extra info

  • Freeze before meringue is added

Nutrition: per serving

  • kcal374
  • fat20g
  • saturates12g
  • carbs47g
  • sugars36g
  • fibre1g
  • protein6g
  • salt0.44g
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Ingredients

  • 175g butter, softened
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 150ml milk

    Milk

    mill-k

    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
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 85g desiccated coconut

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.

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Comments, questions and tips

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Pink Buttercream's picture
Pink Buttercream
29th May, 2016
3.8
Made these for my grandad's 75 birthday. The jam seemed to sink to the bottom but it still tasted delicious. Instead of meringue on top, I but a dollop of buttercream and a raspberry. Yum. They took longer to bake than I expected, that's probably because I doubled the ingredients as it was a big party with 18 people.
April Elizabeth's picture
April Elizabeth
1st Aug, 2014
I agree that this recipe needs updating or recommend that people who want to try it alter it. If you're a cake boffin you'll probably know exactly what to do. This was my first attempt at making cupcakes since school, but even following the instructions EXACTLY I was not happy with the results. The jam is actually at the bottom in the picture above, but it was just awful and the cakes were hard to handle on account of being a jammy mess at the bottom. I'd rather it in the middle. I also don't consider meringue to be easy to make.
animalchef
19th Mar, 2013
4.05
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.
kirstyyyyy
17th Mar, 2013
Do these keep well?
emzy_wemzy
22nd Sep, 2012
3.05
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!
hunnybunny2012
30th Jun, 2012
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.
daviesjessica
9th Jun, 2012
5.05
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.
carolynlouch@me.com's picture
carolynlouch@me.com
2nd Jun, 2012
4.05
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
ginanicola
5th May, 2012
4.05
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 !
jennyh10
3rd Mar, 2012
2.05
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.

Pages

Pink Buttercream's picture
Pink Buttercream
29th May, 2016
3.8
How do I stop the jam from sinking to the bottom?
Pink Buttercream's picture
Pink Buttercream
29th May, 2016
3.8
Don't use cupcake oven trays or cupcake cases. Use muffin oven trays and muffin cases.