Pink lemonade
Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink
Little Louise cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 12
Skip to ingredients
- 175g buttersoftened
- 350g golden or white caster sugar
- 1 tsp vanilla extract
- 5 eggs4 separated
- 175g plain flour
- 1 tsp baking powder
- 150ml milk
- 12 tsp raspberryjam - use a firm jam, we used Waitrose Essential Raspberry Jam
- 85g desiccated coconut
Nutrition: per serving
- kcal374
- fat20g
- saturates12g
- carbs47g
- sugars36g
- fibre1g
- protein6g
- salt0.44glow
Method
step 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. 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.
step 2
Lower oven to 110C/90C fan/gas ¼. 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.
