Giant Cupcake Simple Recipe, Instructions, Tips And Ideas.
There seems to be a craze about cupcakes recently, who can create the most beautiful design, the different flavours, sizes and decorations. I love cupcakes, they're yummy! Have you ever wanted to make them for yourself? Well there are many recipes and ideas out there for you to ponder through. What makes this one that bit more special? This is a recipe for a giant cupcake! I am going to try to give you some tips and ideas to have fun with cupcakes! This may not suit the expert baker, but for mums out there who want to bake an exciting cake with their children, or perhaps a special event is coming up and you want to contribute with something a bit different, this article can show you an exciting new cupcake recipe, that's easy and fun to do for all the family.
To Start Off You Need The Giant Mold.
To make a giant cupcake you need a giant cupcake mold, or tin. These are available at bake ware and home ware stores or on the internet. I have a silicone mould but they are also available in a tin tray, both work as well as each other it just depends on what you prefer to use.
Now you have your tin, you're ready to getting baking!
Basic Ingredients And Method
450g softened butter
450g caster sugar
8 large eggs
450g self-raising flour
2 level tsp baking powder
2 tsp of vanilla
3 tbsp milk
Giant cupcake tin
The buttercream topping
110g unsalted butter, softened
500g icing sugar
60ml milk, room temperature
1tsp vanilla extract
Food coloring and jam if desired.
Set the oven to 180ºC and grease the giant mold, mine is silocone but some are tin, both work as well as each other.
First beat the sugar, butter and vanilla until smooth, then gradually add the beaten eggs, flour and baking powder. Mix well until all lumps are gone and the mixture looks smooth.
Place half of the mixture in each side of your mould to about ¾ full, baking time vary from 50 mins - 1 hour 15 mins depending on your oven, you know your cake is done when it is springy to touch.
Once cooked allow it to cool for 20 minutes before tipping out. If the cake has risen over the mould it is easy to trim with a bread knife whilst in the tin before you tip it out.
Hold the cooling rack tight on top of the moulds and turn them out, it is best to leave them for another hour or two until totally cool and settled.
Beat the butter, icing sugar, milk and vanilla together in a bowl until light and fluffy. If you wish to add coloring then do that now.
Sandwich the two sections of your giant cupcake together using either just buttercream, or jam and buttercream. Don't add to much filling or it will splodge out everywhere, just enough to stick the sectins together.
Ice the top with the rest of the buttercream in a design that suits you. You could use a piping bag and do a continual swirl, use a spreading knife for a smooter look, add extra decorations perhaps iced flowers or butterflys, eddible glitter etc. Use these pictures to inspire you. It does take a bit of getting used to but your efforts will be worth it!
The Fun To Be Had With Giant Cupcakes
As you have seen from those pictures your creations can be endless!
You can adapt the recipe to suit you, why not try adding some cocoa powder, chocolate drops, dried fruit, lemon or ginger. Once you become confident with this basic recipe you can try new and more spectacular things.
When icing your cupcake, have fun and play around, don't try to get it perfect on your first try, allow yourself time to practice. Use different piping bags, and see which you can handle best. You can cover up your mistakes by adding fondant decorations or sweets. Only you will know. The children will love to help you out with this as well, perhaps making faces out of sweets etc.
I wont pretend to be an expert at icing but i do enjoy giving it a go. And this recipe and method works for me! I hope it helps you aswell!
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