Little Louise cupcakes

Little Louise cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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

    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



    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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st May, 2011
beatiful cupcakes
9th Apr, 2011
this looks quite tasty in fact il try it soon,hope so =)
4th Apr, 2011
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.
27th Feb, 2011
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.
8th Feb, 2011
these cupcakes are delicious, jam did sink but nobody minded!
21st Jan, 2011
I put pink food colouring in the meringue and they look soo girlie. a wonderful gift.
16th Jan, 2011
Didnt work for me. 300g of sugar and then 175g to be used at one stage and 175g at another???
1st Nov, 2010
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.
7th Oct, 2010
I've made these twice now. They're really yummy but the jam sank to the bottom both times too.
23rd Sep, 2010
.......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 !!!!!!!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.