Ada Leslie’s Jelly Balls

Two tender “sandwich” cupcakes filled with jam and cream, then rolled in jelly crystals and coconut for a nostalgic, party-perfect bite.

Ingredients

• 125g unsalted butter, softened
• 150g caster sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract (optional but recommended)
• 225g self-raising flour
• 160ml milk
• 1/2 cup jam (raspberry or strawberry are classic)
• 200ml thickened cream
• 1–2 tbsp icing sugar (optional, to lightly sweeten cream)
• 1 x 85g packet jelly crystals (raspberry or strawberry)
• 150g desiccated coconut
• 2–4 tbsp warm water (to help the jelly crystals stick, as needed)

Method

• 1

  Step 1: Prep the tins

  Heat oven to **180°C (160°C fan)**. Line **2 x 12-hole** muffin tins with paper cases (you may not need all).

• 2

  Step 2: Make the cupcake batter

  Beat butter and caster sugar until **pale and fluffy**, about **2–3 minutes**. Beat in eggs **one at a time** (scrape bowl as needed), then vanilla.

• 3

  Step 3: Bake

  Spoon batter into cases, filling about **2/3 full**. Bake **10–12 minutes** until **light golden** and a skewer comes out clean. Cool in tin **5 minutes**, then transfer to a rack to cool completely.

• 4

  Step 4: Whip the cream

  Whip thickened cream (and icing sugar if using) to **soft peaks**: it should hold shape but still look creamy, not stiff or grainy.

• 5

  Step 5: Match and trim

  Pair cupcakes into similar sizes (you’ll need **2 cupcakes per ball**). If the tops are domed, trim a **thin slice** off to help them sit neatly together.

• 6

  Step 6: Fill and “fuse”

  Spread **~1 tsp jam** on the cut side of one cupcake. Dollop **~1 tsp cream** on the cut side of its partner. Sandwich together and gently press until the filling just reaches the edge.

• 7

  Step 7: Coat in jelly crystals and coconut

  Put jelly crystals in a shallow bowl and coconut in another. Lightly dampen your hands with a little warm water, then roll each cupcake sandwich quickly between your palms to **just barely tack the surface** (don’t soak).

• 8

  Step 8: Set

  Place on a tray and refrigerate **30 minutes** so the filling firms and the coating settles.

Tips

• **Best jelly flavour:** Raspberry is the classic “school fete” vibe and gives the brightest colour.
• **Don’t over-wet:** A *tiny* bit of warm water helps the crystals stick—too much makes the coating patchy and syrupy.
• **Make-ahead:** Bake cupcakes a day ahead; store airtight once cool. Assemble and coat on the day for the prettiest finish.
• **Serving:** Serve chilled or just cool-room temp; they’re ideal with a cuppa for afternoon tea.

Nutrition (per serving, estimate)