Little Louise Cupcakes

Easy Food Recipes and Cooking - Little Louise Cupcakes

Little Louise Cupcakes


Makes 12
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)
85g desiccated coconut


Heat oven to 180C/160C fan 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. 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.