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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alley555
29th Feb, 2012
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.
cocojo
22nd Jan, 2012
5.05
Soft, sweet and googy these cupcakes are delicious! A perfect 5 stars
saramcf
19th Dec, 2011
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!
mrsmongoose4
5th Nov, 2011
5.05
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
super_chef
25th Sep, 2011
5.05
really nice recipe ive put this on the menu of my bakery.....=)
charlib93
24th Sep, 2011
Very disappointed, they came out greasy and seemed uncooked... can anyone tell me what I may have done wrong?
gabriellakury
23rd Sep, 2011
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! :)
carlaamanda69
14th Sep, 2011
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.
rubbishrecipe
22nd Jul, 2011
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!
1flower1
22nd May, 2011
Has any one frozen the cup cake first, if so how long for?

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