I changed jobs last week and I debated for ages about what to make for my last day at work. Having baked various things all year, it was difficult to decide what would be an extra special effort. So I decided on a giant cupcake as well as regular and mini cupcakes. I was really excited to try out my new giant cupcake mould which I got as a birthday present this year. Thank you Wendy for my amazing gift!!
This recipe is from 'Cupcakes from the Primrose Bakery' - I think I've tried almost every recipe in this book! I know strawberries are slightly out of season but I do love them and thought it would be a nice flavour to make. I wanted something a little different to vanilla or chocolate.
This is the first time I've used the giant cupcake mould so I was unsure how much cake batter to make. I made a double recipe to be on the safe side and it turned out to be way too much as I made 12 regular sized and 10 mini cupcakes as well. They were all eaten so there was no wastage :)
The giant mould was easy to use. I didn't spray it with non stick cooking oil which I should have as some of the cake stuck to the mould. I will remember that for next time. Decorating it was a little tricky as the icing kept falling off at the bottom as it was too heavy. I might try piping little stars all around next time. Has anyone else tried using the giant cupcake mould? Any tips on decorating?
I am very pleased with the final result as was everyone else. I think it looks great with the mini cupcakes around it. I'll definitely be using this mould again so watch out for different flavours and decorating ideas :)
Strawberries and Cream Cupcakes
225g caster sugar
210g self raising flour
1 teaspoon baking powder
125g fresh, ripe strawberries, hulled and crushed
225g unsalted butter, at room temperature
4 large eggs
- Preheat the oven to 160C.
- Cream the butter and sugar then beat in the eggs, one by one.
- Add the remaining ingredients and beat well together.
- Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full.
- Bake in the oven for about 25 minutes.
- The cakes will be fairly moist even when cooked.
- Remove from the oven and leave in their tins for about 10 minutes before placing on a wire rack to cool.
- Once completely cool, carefully make a small hole in the centre of each cupcake and use a teaspoon to push strawberry jam into the hole - you can slightly warm the jam in a saucepan first to soften it before pushing it into the sponge.
- Decorate the cupcakes with vanilla buttercream icing and just before serving, place a fresh strawberry in the centre.
Vanilla Buttercream Icing
110g unsalted butter,at room temperature
60ml semi-skimmed milk, at room temperature
1 teaspoon good quality vanilla extract
500g icing sugar, sifted
- To make the icing, beat the butter, milk, vanilla extract and half the icing sugar until smooth.
- Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.