Meringue frosted cupcakes
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Skip to ingredients
- 175g butter
- 175g golden caster sugar
- 175g caster sugar
- 1 tsp vanilla extract
- 9 eggs
- 175g plain flour
- 1 tsp baking powder
- 150ml milk
- 12 tsp raspberry jam
- 85g dessicated coconut
Method
step 1
Heat oven to 180c/fan 160c/gas 4 and line a 12-hole muffin tin with cases.
step 2
Beat together 175g softened butter, 175g golden caster sugar and 1 tsp vanilla extract until light and fluffy.
step 3
Beat in 1 egg, followed by 4 egg yolks, then beat in 175g plain flour, 1 tsp baking powder and 150ml milk until smooth. Divide two thirds of the mix evenly between the cases, then add 1 tsp of raspberry jam to each. Divide the remaining mix over the top, smoothing so no jam is visible. Bake for 20 mins. Cool a little and transfer to a baking sheet.
step 4
Lower oven to 110c/fan 90c/gas ½. Beat 4 egg whites until stiff then, still whisking, gradually add 175g caster sugar.
step 5
Beat until thick and shiny, then fold in 85g desiccated coconut and spoon on top of each cake.
step 6
Bake for 30 minutes, then cool and serve.
