My first (and probably last) giant cupcake – a Minnie Mouse giant cupcake I made for my sister’s birthday this year.
It took two attempts at baking, the first cake did not rise correctly and got stuck in the silicone mould, the second didn’t rise into the “tip” of the mould. I always seem to have issues baking with silicone moulds.
2½ cups of self raising flour
1½ cups caster sugar
250g unsalted butter (softened)
2 tsp Vanilla flavouring
Approx 200g jam for the filling and to stick on the white chocolate fingers
White fondant dots
Red or pink sprinkles
White chocolate fingers
Preheat the oven to 180°C (356°F).
In a mixing bowl combine sugar, eggs and butter and mix until well combined.
Gradually add the flour and vanilla flavouring to the mixture.
Transfer the mixture into two parts of the giant cupcake mould.
Bake for about 50 minutes, check with the skewer if the cupcake is baked through and dry inside.
Remove from the oven and leave to stand for approx 5 minutes before turning out on to a cooling rack.
Once cool, assemble the cake filling it with jam and covering with the top part of the cupcake.
Add a few drops of strawberry flavouring to the pink frosting, mix well.
Spread the frosting over the top of the cake.
Use the remaining jam around the sides of the cake and stick on the white chocolate fingers.
Roll the black fondant into two balls and press flat to make the ears, fix to the cake using the strawberry frosting.
Add the whites dots and sprinkles to finish.
Leave in the fridge to set.