At the weekend I suddenly decided I was in the mood to make a cake.…
I have seen giant cupcakes when I have been shopping in town. There is a gorgeous cupcake stall which sells all manner of beautiful cupcakes, which are works of art. It almost seems a shame to eat them. I often wondered how difficult it was to make a giant cupcake and when I was lucky enough to win this giant cupcake tin I had to try.
I had never realised that the cakes were made in two halves, top and bottom. It is a good idea as it allows you to sandwich them together with buttercream and make the cake more interesting. The tin didn’t come with any recipes, all it said was use a six egg cake mix. I decided to try a plain vanilla sponge for my first attempt and see how it turned out.
This is the recipe I used:
Giant Cupcake Recipe
- 14 oz (400 g) Butter
- 14 oz (400g) Caster Sugar
- 6 Eggs
- 14 oz (400g) Self Raising Flour
- 2 teaspoons Vanilla Essence
- 3 fl oz milk
- Grease the cake tins well with butter.
- Cream the butter and sugar together until they are soft and creamy.
- Gradually add the eggs one at a time
- Add the self raising flour and mix until it has all blended into the mixture.
- Add the vanilla essence and milk and mix again.
- Spoon the mixture into the giant cupcake tin. Each half should be about ¾ full. It is best to make a dip in the centre so that the cake rises evenly.
- Put the cake tin into a preheated oven at 170 C, Gas mark 3 for 1¼ – 1½ hours. You can tell they are cooked when they are springy to the touch and a skewer put though the mixture comes out clean. I noticed the bottom half took a bit longer than the top half. Next time I will start the bottom half off and then add the top half mixture a bit later.
- Leave the cakes in the tin to cool. After about half an hour put a cake cooling rack on the bottom of the tin and turn them out.
- When they have completely cooled you can trim the halves to fit and sandwich them together with butter cream icing and jam.
- The final step is to decorate as required.
- 5 oz (140g) Butter
- 10 oz (280g) Icing Sugar
- 1-2 tbsps Milk
- Mix the butter until it is soft
- Add the Icing Sugar a little at a time, carefully as it will fly into the air. Mix until soft and creamy.
- If needed add milk as required until it is soft and spreadable.
The icing can be used in the middle of the cupcake and over the top. My son had great fun decorating this cupcake, I think he found every cake decoration that we had in the cupboard and used it.
I will definitely be trying this again and maybe get more adventurous and try a different flavour. The cake was lovely with a cup of tea.