Giant Cup Cake Recipe

Baking By sweetiepie74 Updated 19 Sep 2011 , 2:08am by auzzi

sweetiepie74 Posted 10 Sep 2011 , 3:24pm
post #1 of 4

please can someone give me a giant cupcake recipe i have been doing a 10 egg recipe but its very eggy and greasy. please help , please, please. icon_sad.gif

3 replies
auzzi Posted 11 Sep 2011 , 1:25am
post #2 of 4

Did a recipe come with your tin?

Different brands are different sizes: you must have a very big one to be using a 10-egg recipe.

Quickly scanning the UK sites, they seem to recommend 6-8-egg recipes .. eg:
Lakeland Giant cupcake tin
340 grams Margarine
340 grams Golden Caster Sugar
340 grams Self Raising Flour
2 tsp Baking Powder
6 Happy Eggs

One site recommended using 1/2 Stork and 1/2 butter ... and one recipe that I like is:
300g butter
300g sugar
6 eggs
120g yoghurt
100g plain flour
300g SR flour
3 1/2 tb milk

Again, depends on the size of your tin ..

sweetiepie74 Posted 18 Sep 2011 , 3:34pm
post #3 of 4

thanks auzzi, will be trying the recipies, its a jml big top cupcake mould i have . xx

auzzi Posted 19 Sep 2011 , 2:08am
post #4 of 4

Didn't you get a book with it ?

For cake
350g softened butter
350g light soft brown sugar
6 medium eggs
350g self-raising flour, sifted
Finely grated zest of an orange
125ml milk
Pre-heat the oven to 180°C/350ºF/Gas mark 4.

Brush the moulds with the melted butter, dust lightly with flour and stand on a baking sheet.

Put the butter and sugar in a large bowl and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add 1tbsp flour.

Gently fold in the flour. Stir in zest then enough milk until you have a soft dropping consistency.

Divide the mixture between the moulds and bake for 40-50 minutes, until well risen and when a skewer inserted into the middle of the cake comes out clean.

Stand the moulds on a wire rack and leave to cool for 10 minutes before turning out and leaving to cool completely.

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