1 Giant Cupcake Mold
8 oz Self-Raising Flour
2 tsp Baking Powder
8 oz Soft Margarine (at room temperature)
8 oz Caster Sugar
4 Large Eggs
5-6 Drops of Vanilla Essence
Sprinkles or Any Of Your Favorite Toppings
Before starting the oven should be pre-heated to 170 degrees (gas mark 3)
Take a mixing bowl and sift the flour and baking powder into it (hold the sieve up a bit higher to the flour an airing). Then add all the other ingredients to a food processor, add the sifted flour and baking powder and process all the ingredients until the mixture is smooth enough to drop off a wooden spoon easily when tapped. (If the mixture does not do this, add 1 or 2 tsp of warm water and process again). If you do not have a food processor I recommend an electric whisk (a hand whisk would be very tricky to use with a mixture this thick).
Grease the mold's thoroughly with some left over margarine from earlier so that no part of it is not covered.
Now divide the mixture into the 2 molds and place in the oven. The smaller mold, (top), should be placed in for 25 minutes and the larger mold, (bottom), should be put in for 30 minutes.
Pairs Well With
I received a 'Giant Cupcake' mold for my 16th birthday and I cannot stop using it! I have use my own 'Perfect Sponge' recipe. 1 of these giant cakes will serve over 15 people! This cupcake is a plain vanilla one but can be changed into a chocolate one by adding 1 tablespoon of cocoa powder to the mixture. Orange and lemon zest can be added optionally.