Little Louise cupcakes

Vegetarian
Popular
Health score
1%
Little Louise cupcakes
90 min.
12
371kcal

Suggestions


Indulge your sweet tooth with our delightful Little Louise Cupcakes, a perfect balance of rich flavors and textures that are sure to impress your family and friends. These scrumptious cupcakes are an attractive addition to any dessert table, making them a popular choice among dessert lovers. Each cupcake features a soft and buttery base, lovingly made with high-quality ingredients like golden caster sugar and fresh eggs, ensuring every bite melts in your mouth.

But what truly sets these treats apart is the hidden heart of raspberry jam that provides a burst of fruity goodness with each bite. The delicate sweetness of the jam pairs perfectly with the light, fluffy texture of the cake, creating a delightful contrast that's hard to resist. Topping it all off, a cloud-like layer of meringue, enriched with desiccated coconut, brings a lovely crunch to the experience, making these cupcakes an unforgettable treat.

Whipping up a batch of these Little Louise Cupcakes is not only a joy but also a fun activity to share with loved ones. Whether you're celebrating a birthday, hosting a tea party, or simply satisfying your dessert cravings, these vegetarian cupcakes are guaranteed to be a hit. So roll up your sleeves, preheat that oven, and get ready to impress everyone with your baking prowess!

Ingredients

  • 175 butter softened
  • 350 sugar white
  • tsp vanilla extract 
  •  eggs separated
  • 175 flour plain
  • tsp double-acting baking powder 
  • 150 ml milk 
  • 12 tsp raspberry jam firm
  • 85 coconut flakes 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • mixing bowl
  • skewers
  • muffin tray

Directions

  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.
  2. 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.
  3. Lower oven to 110C/90C fan/gas . 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.
  4. Bake for 30-35 mins until the outside of the meringue is crisp, then cool before serving.

Nutrition Facts

Calories371kcal
Protein5.15%
Fat44.64%
Carbs50.21%

Properties

Glycemic Index
31.67
Glycemic Load
31.35
Inflammation Score
-3
Nutrition Score
6.2360869386922%

Nutrients percent of daily need

Calories:371.31kcal
18.57%
Fat:18.8g
28.92%
Saturated Fat:12.39g
77.41%
Carbohydrates:47.57g
15.86%
Net Carbohydrates:45.94g
16.71%
Sugar:33.8g
37.56%
Cholesterol:101.1mg
33.7%
Sodium:170.81mg
7.43%
Alcohol:0.12g
100%
Alcohol %:0.15%
100%
Protein:4.88g
9.75%
Selenium:12.59µg
17.98%
Manganese:0.3mg
15.22%
Vitamin B2:0.2mg
11.58%
Vitamin A:484.32IU
9.69%
Phosphorus:92.91mg
9.29%
Folate:37.15µg
9.29%
Vitamin B1:0.14mg
9.01%
Iron:1.33mg
7.37%
Fiber:1.63g
6.5%
Calcium:57.91mg
5.79%
Copper:0.1mg
5%
Vitamin B3:0.94mg
4.71%
Vitamin B5:0.47mg
4.67%
Vitamin B12:0.26µg
4.29%
Vitamin E:0.59mg
3.9%
Zinc:0.55mg
3.7%
Magnesium:14.05mg
3.51%
Vitamin B6:0.07mg
3.43%
Vitamin D:0.51µg
3.39%
Potassium:108.77mg
3.11%
Vitamin K:1.18µg
1.12%