Little Louise cupcakes

Name: Little Louise cupcakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 175 grams butter, softened; 350 grams golden or white caster sugar; 1 teaspoon vanilla extract; 5 eggs, 4 separated; 175 grams plain flour; 1 teaspoon baking powder; 150 milliliters milk; 12 teaspoons raspberry jam - use a firm jam, we used Waitrose Essential Raspberry Jam; 85 grams desiccated coconut

Little Louise cupcakes might be just the dessert you are searching for. This recipe serves 12. Watching your figure? This lacto ovo vegetarian recipe has 372 calories, 5g of protein, and 19g of fat per serving. If you have butter, eggs, raspberry jam - use a jam, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. This recipe is typical of American cuisine. Users who liked this recipe also liked Louise Cake, Louise’s Nutella Cookies, and Louise’s Lemon Pudding Cake.

Instructions

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.

Ingredients you will need

Vanilla Extract

Baking Powder

Egg

Cake Mix

Butter

All Purpose Flour

Sugar

Egg Yolk

Milk

Jam

Equipment you will use

Mixing Bowl

Muffin Tray

Oven

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.

Equipment you will use

Baking Sheet

Oven

Skewers

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.

Ingredients you will need

Egg Whites

Coconut

Sugar

Equipment you will use

Whisk

Bowl

Oven

Bake for 30-35 mins until the outside of the meringue is crisp, then cool before serving.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

175grams

butter, softened 350grams

golden or white caster sugar 1teaspoon

vanilla extract 5

eggs, 4 separated 175grams

plain flour 1teaspoon

baking powder 150milliliters

milk 12teaspoons

raspberry jam - use a firm jam, we used Waitrose Essential Raspberry Jam 85grams

desiccated coconut

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.