Let's Bake!- Giant CupcakeSaturday, November 09, 2013
During my October holidays, me and my boyfriend Darren decided to try out the Giant Cupcake silicone mould that we had bought from a car boot sale earlier in the year. Today, I am going to be showing you the cake we baked and the recipe used to make it.
375g butter, softened
375g caster sugar
375g self-raising flour
6 eggs, large
3 tbsps milk
2 tsp vanilla extra (however, this is only what the recipe we used said but we used red food colouring instead so either would do)
Using these ingredients, we were able to make the giant cupcake and some little cupcakes but it will depend on the size of your tin/silicone mould you use to make it. You can get a similar one to the one we used here.
Since we used a silicone mould instead of a tin it meant we didn't mean to grease it. However, if you do use a tin make sure to grease it properly, especially in all the folds and shapes and put a circle piece of baking paper in the base of your tin.
Preheat the oven to 140c (fan)/160c/Gas Mark 3. Using the oven at a cooler temperature should help prevent the cake from developing a dark crust- however, mine still did. It also meant my cupcakes ended up burning a little.
While the oven is preheating, cream together the butter and sugar until it is super light and fluffy.
In the recipe we read, they then poured the vanilla extract followed by eggs. However we mixed our food colouring with the milk and whisked the eggs together and poured in a little of each after the mixture had taken it.
Next remember to fold in the flour! We literally almost forgot to do this step until Darren had said 'it looks really liquidy'. However, if you follow the original recipe you would also put in the milk as well.
Now that all your mixture is mixed together you can fill your tin/moulds up. Fill the top of the cupcake mould first-stopping 2cm short of the rim.
Then add the remaining mixture to your base section and roughly level the mixture. The mixture should sit about 2.5cm short of the rim, and if it doesn't then it means you can just make some little cupcakes!
Now your mixture is all sorted, bake in your oven for about 1hr 10mins-1hr 20mins but keep checking on it so that i hasn't burnt! Using a skewer, pierce it through both sets of sponges to check that the sponge has cooked fully.
Remove from the oven and allow up to 25 minutes to cool in the tin. I never waited that long and it meant that the top of my cake crumbled a bit so had to improvise to make it to fit the base. Don't let it cool too long though as it will make it harder to take out of your tin/mould.
Then after the 25 minutes take a cooling rack and place it on top then flip it over. Give them a sharp tap on the work surface to release the cakes and gently lift the tin/mould away.
If they sponge has released then give them another sharp tap and it should work. Allow the cakes to cool fully on the rack before trimming of any extras.
How for the icing I used some rolling icing and some butter cream icing. I also topped it with some butterfly toppers.
You can look at the original recipe for this here.