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Giant Cupcake recipe

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Since I posted the photo of my giant cupcake this morning for today’s silent Sunday post, I’ve had a lot of inquiries about the recipe.

This is the one I used:
350g unsalted butter
350g caster sugar
6 large eggs
2tsp vanilla extract
350g plain flour
4-5 tbsp milk
5tsp baking powder
4tbsp raspberry jam.
(if you want the chocolate version, like I made, substitute 50g of the flour for 50g of cocoa powder)

For the buttercream icing:
150g unsalted butter
450g icing sugar

Method:
Mix together the butter and the sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Very gradually add the beaten eggs and stir in the vanilla extract. Sift together the flour and the baking powder and fold in to the cake mixture. Add the milk and mix until smooth. Share the cake mix between the 2 greased cupcake tins. Place in a pre-heated oven at 180 degrees. Should take around 35-40 minutes. I cooked mine on a slightly lower temperature and I think it took about an hour to cook – I timed it for 40 minutes then checked on it every 5 minutes after that.

The best tip I can give you for using silicone giant cupcake tins is this: invest in some ‘wilton cake release’ . I got mine from lakeland but I’m not sure if you can buy it anywhere else. It’s a non hydrogenated oil that greased and flours pans in one step. I put a fair amount of it in both pans, and spread it around with a pastry brush, before adding the cake mix. I don’t know why it works, but it does! Also you must resist the temptation to take the finished cake out of the pan before it has cooled completely, or the top half of the cupcake is liable to crumble!

After removing the cake from the pans, spread the raspberry jam evenly over the top of the bottom half of the cupcake, and sandwich both parts together. To make the icing, mix the butter and the sifted icing sugar together and spoon into a piping bag. Pipe swirls onto the top half of the cupcake and decorate with sprinkles, or edible glitter.

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