More Great Recipes: Cupcakes

Giant Cupcake

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Member since 2014
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Serves 15 | Prep Time 15 minutes | Cook Time 30 minutes

Why I Love This Recipe

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.

Ingredients You'll Need

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

To Finish:
Icing Sugar
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.

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