Small Louise cupcakes

Introducing Little Louise Cupcakes – a delicious treat that is guaranteed to bring pure joy with every single bite! These beautifully designed cupcakes are the epitome of sweetness and an exceptional addition to any celebration or festive gathering. With their luscious frosting and delicious texture, they will undoubtedly be the highlight of your party. Whether you’re celebrating a birthday, an anniversary, or just want to treat yourself to a little dose of happiness, these cupcakes are the ultimate symbol of deliciousness. Let yourself be enchanted by the amazing flavors and irresistible charm of “Little Louise Cupcakes”.


  • 175g butter, softened
  • 350g golden or white powdered sugar
  • 1 tsp vanilla extract
  • 5 eggs, 4 separated
  • 175g plain flour
  • 1 teaspoon Baking powder
  • 150 ml milk
  • 12 tsp raspberry jam – use a solid jam, we used Waitrose Essential Raspberry Jam
  • 85g desiccated coconut


Did you know?
These cupcakes
are inspired by the
Louise cake – a thin one
Layer cake or
Biscuit topped with
raspberry jam and
Coconut meringue
– a favorite casserole
in New Zealand
and Australia.

Preparation steps

  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 12-hole muffin tray with cases.
  2. In a large mixing bowl, mix butter, 175 g sugar and vanilla extract until light and fluffy.
  3. Stir in the whole egg and then the 4 egg yolks.
  4. Briefly stir in the flour, baking powder and milk until a smooth mixture forms.
  5. Divide two-thirds of the mixture evenly between the ramekins.
  6. Cover the center of each cake with 1 teaspoon of jam.
  7. Spread the remaining cake mix over the top and smooth it out with a wet finger so that no jam is visible.
  8. Bake for 18-22 minutes, until a skewer inserted into the center comes out clean.
  9. Wait until the cakes are cool enough to handle, then place them on a flat baking sheet.
  10. Turn the oven down to 110°C/90°C fan/gas ¼.
  11. In a large, clean bowl, beat the 4 egg whites until stiff.
  12. Continue beating, gradually adding the remaining 175g sugar.
  13. Beat until thick and glossy.
  14. Fold in the coconut and top each cake with a spoonful of the mixture.
  15. Bake for 30-35 minutes until the outside of the meringue is crispy.
  16. Allow to cool before serving.

Nutritional Information

374 20g 12g 47g 36g 1g 6g 0.44g

Equipment and tools

To prepare the Little Louise cupcakes you will need the following equipment and tools:

  • mixing bowl
  • Electric mixer or hand mixer
  • Spatula or wooden spoon
  • Muffin tin
  • Cupcake liners
  • Cake tester or skewer
  • Cooling rack
  • Piping bag (optional)
  • Star-shaped piping nozzle (optional)

Allergen information

The Little Louise Cupcakes contain the following allergens:

  • milk
  • Eggs

Please note that due to the use of flour and coconut flakes, the cupcakes may also contain traces of nuts and wheat. If you have food allergies or dietary restrictions, please check the ingredients carefully and consult a doctor if necessary.

Storage and leftovers

If you have leftover Little Louise cupcakes, you can store them in an airtight container at room temperature for up to 3 days. Alternatively, you can store them in the fridge for up to 5 days.

If you prefer to make the cupcakes in advance, you can freeze them. Once the cupcakes are completely cool, wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 1 month.

Before serving frozen cupcakes, let them thaw at room temperature or warm gently in the oven for a few minutes. Once thawed, you can decorate them with additional raspberry jam, coconut or frosting if desired.

Health Benefits of Little Louise Cupcakes

  • Butter: Although butter is high in saturated fat, it contains healthy fatty acids and fat-soluble vitamins. Moderation is key when it comes to butter consumption.
  • Golden or White Powdered Sugar: Powdered sugar is refined white sugar. Although it offers no nutritional value, it adds sweetness to the cupcakes.
  • Vanilla Extract: Vanilla extract adds flavor to cupcakes without providing any significant health benefits.
  • Eggs: Eggs are a great source of proteins, vitamins and minerals. They contribute to the nutritional value of Little Louise cupcakes.
  • Plain flour: Plain flour contains carbohydrates and some protein. It is the main ingredient for the structure formation of the cupcakes.
  • Baking soda: Baking soda helps cupcakes rise by releasing carbon dioxide during baking.
  • Milk: Milk moisturizes the cupcakes and provides calcium and other important nutrients.
  • Raspberry Jam: Raspberry jam contains antioxidants that protect the body from oxidative stress and inflammation.
  • Dried Coconut: Coconut contains healthy fats, fiber and minerals. However, shredded coconut may contain sugar and should be consumed in moderation.

Little Louise Cupcakes are a delicious treat inspired by the famous Louise cake enjoyed in New Zealand and Australia. These cupcakes consist of a thin cake layer with raspberry jam and coconut flakes.

The ingredients used in Little Louise Cupcakes offer a blend of flavors and nutrients. While some ingredients may not provide significant health benefits, others contribute to the overall nutritional value of the cupcakes.

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