I have had a giant cupcake mould sat in the back of my baking cupboard for years, and only once have I ever had the opportunity to use it! So when I was asked to bake something chocolatey in the form of a birthday cake, it seemed like the perfect place to start!
Giant cupcakes are brilliant (well, in my opinion anyway), I mean with the help of a silicone mould, they are the perfect shape, can be incredibly detailed and generally turn out like small pieces of art!
Fancy making a giant cupcake of your own?
- 300g caster sugar
- 300g softened butter
- 6 eggs, beaten
- 300g self-raising flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract (or essence)
- 3 tbsp milk
- Heat oven to 190C/gas 5.
- In a large bowl, whisk together the eggs.
- Add the chopped softened butter, caster sugar, baking powderer, vanilla extract and milk and mix until all the ingredients are combined.
- Next, add the self-raising flour and mix until the mixture is light and creamy. This is where I think its very important to do a cake test (any excuse!) as this is when you could add more vanilla extract if needed.
- Divide the mixture evenly between the top half and the bottom half of the cupcake mould.
- Bake in the oven for about 20 minutes, or until the cakes are golden in colour on the top and the cake springs back when pressed.
I had a great time looking at silicone flower moulds for the decoration of this cake – there is so much choice available both online and in stores! I ended up settling for a rose mould, and once the melted chocolate had set, I was surprised myself how detailed they came out! They were going to be perfect for my feminine chocolate creation!
- Make a large batch of butter cream frosting – for this cake I decided on chocolate, so added 2 large tablespoons of coco powder with a tablespoon of milk.
- Use a small dollop of buttercream into one half of the cake and sandwich the top and the bottom together to form your free standing giant cupcake.
- Arrange your chocolate fingers so that they alternate between milk and white chocolate. These can be stuck onto the cake case part of the giant cupcake using small amounts of the butter cream.
- Finally, for the top, use a large piping nozzle and pipe the chocolatey butter cream into swirls all across the cake. It’s easier to work your way from the top to the bottom for this! If you’re good with your piping, you could even pipe in the shape of roses which is a favourite of mine for all my cupcakes!
For added detailing, add the chocolate roses what we’re done earlier.
And there you have it! You can’t go wrong with this perfect cake recipe full of spongey goodness! Especially with the added chocolatey creamy topping and biscuity sides! And once you have your mould, the possibilities are endless! They are just as fun to make as small cupcakes, but let’s be honest, wouldn’t we all love it if all cupcakes came out this size?