What’s better than a cupcake? A GIANT cupcake!
I love giant cupcakes and have made so many over the past few years, it’s one of my favourite baking moulds. This Giant Cupcake Silicone Mould was originally given to me as a Christmas present and it’s so easy to use. Many places sell them and they are easy to find with a quick google. This recipe and method also works with the metal giant cupcake tin.
I’ve adapted my popular Classic Maderia Birthday Cake Recipe to fit the mould.
To get your mould ready to bake in you will need;
- Giant Cupcake mould/tin
- Silicone pastry brush
- Cake Release (shop bought or homemade)
- Two oven trays (if using separate silicone sections like me)
Firstly make sure your giant cupcake mould or tin is nice and clean and grease free.
To grease the mould I highly recommend using cake release. It’s what I use every time I bake to either grease my tins or to stick down my greaseproof paper, you can read more about what it is and why I use it here. I much prefer using it to butter or oil as that can leave a greasy residue on the outside of cakes when used to grease a tin.
Paint cake release liberally over both sections of your giant cupcake and set aside.
Then, we move on to baking. For best results you want to make sure you have weighed out all of your ingredients carefully and that they are at room temperature.
Giant Cupcake Madeira Cake Recipe
- 300g self raising flour
- 300g caster sugar
- 300g Stork/butter
- 85g plain flour
- 5 medium eggs
- 1 ½ tsp vanilla
- Cream together the Stork and caster sugar.
- Add in your eggs.
- Add in your flour.
- Add the vanilla.
- Mix for 4-6 minutes on a high speed.
- Pour just over half of the mixture into the bottom mould and just under half into the top mould, the mixture should fill the mould ¾ full.
- Put both halves of the mould onto baking trays and bake at 140C (fan assisted) for 1 hour 20 minutes or until a skewer comes out clean. (Check after 1 hour)
- Once baked, leave to cool in the mould then, CAREFULLY turn the cake out onto a sheet of greaseproof paper by peeling the case back and leave to cool completely.
- Once cooled, wrap in clingfilm overnight to ‘settle’.
- Once split, filled and iced, this cake will last 5-7 days and will freeze well for 3 months.
For a chocolate giant cupcake;
Follow the recipe above and replace the plain flour for cocoa powder and add 100g melted dark chocolate. For chocolate buttercream, follow the recipe below and add two tablespoons cocoa powder and 50g melted dark chocolate.
For a lemon giant cupcake;
Follow the recipe above and add the zest of two lemons and 2 teaspoons lemon extract. For lemon buttercream, follow the recipe below and add two teaspoons of lemon extract and the zest of one lemon.
Once cooled, there are a number of ways you can decorate your giant cupcake. You can split, fill and ice it as per any other cake, taking care to use the parts separately. You can also create a chocolate or candy shell for the base of your cupcake, you can check out my tutorial for this here. You can pipe roses, swirls, stars or any other pattern onto the top. You can mix and match designs, the choice is yours! For a festive cupcake, check out my tutorial on how to make a Giant Cupcake Christmas Tree.
My favourite way to decorate a giant cupcake is to create a candy shell, pipe roses onto the top (you can find my buttercream recipe here), add a few decorations and sit it proudly on a covered board with ribbon.
Equipment can be purchased from Iced Jems.
For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!