Giant cupcakes taste fabulous, they are easy to make (we promise) and look amazing!
When baking our delicious giant cupcakes we prefer to use a silicone mould but a traditional metal tin will work too, just remember to grease the tin well.
We have included two options here, a simple vanilla recipe and a chocolate version for all you chocolate lovers out there!
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Decorating Time: 15 minutes
Serves: 14-16 (large portions)
Ingredients
- 275g (10oz or 2 cups) quality self raising flour
- 275g (10oz or 1 1/4 cups) caster sugar
- 275g (10oz or 1 1/4 cups) stork margarine
- 50g (2oz or 1/2 cup) good quality cocoa power (optional)
- 5 free range eggs
- 30ml (1fl oz or 2 tbsp) whole milk
- 15ml (1/2fl oz or 1 tbsp) vanilla extract
Method
1. Preheat the oven to 180°C (for a fan assisted oven preheat to 160°C / Gas Mark 4).
2. Take your silicone giant cupcake mould and apply a fine layer of cake release spray, making sure you cover all areas well.
3. Place the caster sugar, stork margarine and vanilla extract into a large clean bowl and mix until pale and creamy.
4. Add in the eggs one by one, mixing well after each addition. Sieve in the flour (and optional cocoa) then add in the milk and mix again until thoroughly combined, the mixture should be light and fluffy.
7. Pour the mixture into the base mould to just slightly over the half way mark, and place the indentation lid on the top (this gives space for a filling).
5. Pour the remaining mixture into the top mould to just over half full – do not press the mixture down, it will find its own level when baking.
6. Carefully place both moulds on a baking tray on the middle shelf on the oven and bake for 25 minutes.
7. After 25 minutes turn the oven temperature down to 150°C (fan assisted oven 130°C / Gas Mark 2) and bake for a further 25-30 minutes or until risen and springy to touch. You can test that they are cooked by inserting a clean cocktail stick into the centre of each cake, if the cocktail stick comes out clean they are cooked.
8. Leave to cool completely in the silicone moulds before turning out.
* Chocolate lovers can alter the recipe slightly using 8oz flour and 2oz cocoa power. Adding the cocoa to the mix at the same time as the flour.
Decorate and Fill
1. Once cooled take the base of the giant cupcake, level and turn it upside down. Apply a thin layer of crumb coat and refrigerate for 30 minutes to chill. Cover with fondant.
2. Turn the base the correct way and fill the indentation with your chosen filling – jam, lemon curd, buttercream, nutella… the list is endless, but not all at once!
3. Take the top of the giant cupcake, level and place on the top of your fondant covered base.
For the Buttercream Topping
- 225g (8oz or 1 cup) unsalted butter
- 350g (12oz or 2 2/3 cups) icing sugar
- 50g (2oz or 1/2 cup) good quality cocoa power (optional)
- 5ml (1 tsp) whole milk
- 5ml (1 tsp) vanilla extract
* Chocolate lovers can alter the recipe slightly using 10oz icing sugar and 2oz good quality cocoa power. Adding the cocoa to the mix at the same time as the icing sugar.
Method
1. For the buttercream topping – place the icing sugar (cocoa optional), butter, vanilla extract and milk into a clean bowl and mix well.
2. Place the buttercream into a piping bag with a large star nozzle and decorate the top of your giant cupcake as you wish.
3. Finish with sprinkles, edible glitter or fondant flowers & butterflies.
Hints & Tips
1. Leave to cool completely before removing from moulds.
2. Cake release is excellent for using with silicon.
3. The top of the cake may cook quicker than the base, keep your eye on it.
Why not try making The Perfect Carrot Cake next…
