Olive Magazine
Meringue Frosted Cupcakes Recipe

Meringue frosted cupcakes

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 12

Liven up party food with perfect peaks of meringue in our best ever cupcake recipe. Added sweetness comes from desiccated coconut and a base of raspberry jam



  • 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


  • 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.


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