When given a giant cupcake mold by a friend I was not too sure what recipe to follow, so after a few attempts we found one that works for us and the kids love to make especially when we have a birthday in the family.
Here is our Giant Cupcake Recipe we hope it works for you too…
For the cupcake sponge
10oz Unsalted Butter
10oz Caster Sugar
Zest of 1 Lemon
6 large eggs, beaten
14oz Self-Raising Flour
5oz Plain Flour
75ml Milk
For the Buttercream
4oz Unsalted Butter, soften
8oz Icing Sugar
2 Tsps Vanilla Extract
To Decorate I use different sweets depending on the the theme and who I am making it for.
To make the cake…
Pre-heat the oven to gas mark 3. and brush the two halves of the cake tin with a little oil and dust with flour.
In a large mixing bowl, beat the sugar, butter and lemon zest until creamy.
Gradually beat in the eggs a little at a time beating well.
Sieve in both flours and stir in with the milk.
Spoon the cake mixture in both tins and fill each three quarters full and make a hollow in the centre as the cake will rise well.
Bake between 1 hour and 5 minutes to 1 1/2 hours, or until a skewer comes out clear when placed in the centre of the sponge.
Cool in the tin for about 15 minutes then turn out on a wire rack and cool completely on a wire rack.
While cooling make the buttercream, by mixing all the ingredients together making sure you sift the icing sugar to remove any lumps.
Cut the base of the cakes to make them level if needed. and then spread with a little jam and some of the buttercream.
Spread the remainder of the buttercream over the top of the cupcake half and then decorate with your sweets.
Making a giant cupcake for the first time can be quite daunting, but everyone loves it.. Kids of all ages.
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