Giant Cupcake Recipe

Hi there,

Today I bring you a cupcake. A recipe for just one cupcake. But you won’t be able to finish this cupcake by yourself, you’ll probably need to share it with your colleagues, since it’s equivalent to 24 standard cupcakes! Yes, I’m talking about the trending giant cupcake!

This “monster” is around 25 cm tall and 16 cm wide (10 inch x 6 inch). To make it, you’ll need some special equipment, as a giant cupcake pan and a cake release spray to prevent the cupcake from sticking (this kind of pan is difficult to line with parchment paper).

 

 

 

 

 

The best way to make a giant cupcake is following a recipe which uses around 6 eggs as the one that I propose, which really worked a treat:

Giant Cupcake Recipe

Ingredients:

All the ingredients have to be at room temperature to combine well and prevent the batter from curdle.

To make the Sponge:

♦ 300 grs unsalted butter 

♦ 300 grs white sugar

♦ 300 grs all-purpose flour 

♦ 6 eggs  (medium size)

♦ 1 tbsp baking powder

♦ 1 tbsp vanilla extract

To make the Buttercream:

 Quantity to cover the sides, the joint between the two sponges (top and bottom parts) and to pipe the thick decoration on top.

 ♦ 200 grs unsalted butter

♦ 400 grs icing sugar

♦ 1 tbsp milk

♦ 2 tsp vanilla extract

Colouring paste -a small amount- (optional)

Click here to see the steps to make buttercream (but in this case, using the referred amounts above).

To Decorate:

♦ 2 packets of chocolate fingers (250 grs)

Buttercream (see recipe above)

Sprinkles

Sugarpaste (optional)

Process:

Making, baking, leveling, assembling & decorating

1) Pre-heat the oven at 160º / 325 F.

2) Sift the flour and the baking powder in a separate bowl. Set aside.

3) Cream the butter and the sugar until pale and fluffy.

4) Add the eggs, one at a time, an mix at slow speed until well incorporated.

5) Add the vanilla extract and keep mixing slowly for few seconds.

6) Add the flour and the baking powder. Fold carefully by using a spatula until just incorporated.

7) Grease both cavities  of the pan with the release spray and fill them 1/2 full with the batter.

8) Bake for approximately 1 hour (I needed 1 hour and 15 minutes) or until a toothpick comes out clean.

 Tip: turn the pan around halfway through baking to ensure the cupcake is evenly baked.

9) Leave the cupcake to cool completely. If don’t, the sponge will stick on the pan and it’ll break.

10) Level the two parts of the cupcake (top part of the bottom cake and bottom part of the top piece) in order to fit the pieces together properly.

11) Once the layers are leveled, add a thin layer of buttercream on the top part of the bottom half of the cupcake.

12) Stack the top cake on top of the bottom piece.

13) Ice the sides of the cupcakes with a thin layer of  buttercream (it’ll act as an adhesive to hold the chocolate fingers).

14) Attach the chocolate fingers vertically on the sides, one by one . They will be the cupcake “case”.

15) Pipe the buttercream on top. Be as creative as you want! I used a tip #M1 (open star).

16) Add loads of sprinkles on top and the sugarpaste figurines you like (I put wired flowers and butterflies).

I hope you’ll try to make it, as it’s easier than it seems and everybody will be surprised (even yourself)! Give it a try!

Happy baking : – )

Sara

Funny Feet Cookies (like the ice cream!)

Hi there,

These days are not being very summery in London. It’s cloudy every day. We’re all missing the sun! We are eager to go out to the parks  and green areas to have a picnic and have fun whilst sunbathing ; ) Sun, where are you?? Don’t hide! We’re anxiously waiting for you! We need your light and warmth to be happier!

Actually, I’ve been waiting for a beautiful sunny day to post this pictures, but it hasn’t come yet… So I’ve decided to post it anyway, hoping for a better weather from now on : – )

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

When I was a child, I loved having ice creams during all summer days. Who didn’t?? My favourite one was Funny Feet (also called Frigo Pie in Spain). And yours?

Do you remember this creamy and strawberry-flavoured ice cream?

Funny Feet Cookies

Funny Feet Cookies

As you can see, these pictures are not showing the original Funny Feet ice cream, but Funny Feet-shaped sugar cookies. I decided to make them in order to honour both the incipient summer (“toes” crossed! lol) and our missed childhood, of course.

Happy Feet Ice Cream

Source: www.thoseweleftbehind.co.uk

Funny Feet Ice Cream

Source: www.retrotvads.com

I experimented with Royal Icing to make the pink coating. A part from adding pink paste colouring, I added some sifted strawberry “Nesquik to flavour the icing.  I got a beautiful royal icing consistency anyway, and a yummy strawberry milkshake flavour! Royal icing dried perfectly hard after my experiment. Yay!

Funny Feet Cookies

Funny Feet Cookies

Although they’re not exactly the same that the genuine ice cream, these cookies have a huge advantage: they don’t melt despite the baking summer hot! They’ll keep their shape for a long time!

     Funny Feet Cookies      Funny Feet Cookies

     Funny Feet Cookies      Funny Feet Cookies

Just put them inside an airtight container!

Funny Feet Cookies

Have a sweet and refreshing summer!

Sara