I have experimented with several giant cupcake recipes, and have had my fair share of disasters with cakes that take an age to cook in the middle, over flowing moulds and cakes falling to bits as you try so carefully to turn them out.
To spare you similar tears and tantrums, I thought I would share with you my favourite Giant Cupcake Recipe – this one hasn’t let me down yet!
For the cake:
- 6 eggs, separated
- 240g castor sugar
- 5tbs vegetable oil
- 240g self raising flour
- 1/2 tsb baking powder
- Preheat your oven to 180c/Gas Mark 4. Grease your giant cupcake mould – I use a silicone mould like this (affiliate link): Premier Housewares Giant Cupcake Mould – 3-Piece – Red
- place the mould onto a baking tray.
- Whisk the egg whites until they form stiff peaks (the egg whites should hold the peak shape as you pull your whisk out – if they sink or flop, then keep whisking!)
- Add the caster sugar and mix to ensure it is evenly incorporated.
- Add the egg yolks one at time, mixing after each one.
- Add the oil one tablespoon at a time – keep mixing!
- Add the flour and baking powder gradually. Mix or fold gently to keep as much air in the mix as possible.
- Divide the mixture between the two halves of your mould
- Bake for approx. 40 minutes. Check the cake is baked through by inserting a skewer into the middle – if it comes out clean, you have a baked cake! Depending the mould you use, you may find that the bottom half of your giant cupcake needs a little longer than the top half.
Once the cake has cooled you can fill and decorate your cupcake however you like. Giant cupcakes are so versatile and you can really get creative. I like to split and fill the bottom half of my giant cupcakes with a little buttercream and jam – just for extra yumminess. You can smother the whole cake in buttercream, or create the effect of giant cupcake cases using fondant or even chocolate (more blogs on this to follow!)