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
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.