Cupcakes and Small Cakes
How to Make a Showstopping Giant Cupcake for Special Occasions
A whimsical and impressive centrepiece, this giant cupcake features a dense, buttery Madeira-style sponge that holds its shape perfectly. Adorned with delicate buttercream roses, it is the quintessential British celebration cake for birthdays and garden parties.
- Prep
- 45 min
- Cook
- 60 min
- Serves
- 12
- Level
- Moderate
- Per serving
- 645 kcal
Method
Preheat your oven to 160°C (140°C fan) or Gas Mark 3. Generously grease both halves of a giant cupcake tin with butter or professional cake release spray.
In a large bowl or stand mixer, cream together the 350g of softened butter and golden castor sugar until the mixture is pale and light. This should take about 5 minutes to ensure a good rise.
Beat the eggs in one at a time, adding a tablespoon of the flour with each egg to prevent the mixture from curdling. Stir in the vanilla bean paste.
Sift the remaining self-raising flour and baking powder over the wet ingredients. Use a large metal spoon to gently fold the flour in, followed by the milk, until just combined.
Divide the batter between the two halves of the tin. The base section will require slightly more batter than the top. Smooth the tops with a spatula.
Place in the centre of the oven. The top section usually cooks faster (around 45-50 minutes), while the base may take up to 60 minutes. Test with a skewer; it should come out clean from the centre of both halves.
Allow the cakes to cool in the tin for 15 minutes before carefully turning out onto a wire rack to cool completely.
For the frosting, beat the 300g of butter until very soft, then gradually add the icing sugar and a splash of milk. Beat for several minutes until the consistency is like whipped cream.
Level the flat surfaces of the cakes using a serrated knife. Spread a layer of buttercream and the strawberry conserve on the base section, then place the top section firmly on top.
For a classic finish, use a star nozzle and a piping bag to create buttercream 'roses' over the entire top section, and use a palette knife to smooth a thin layer or create a 'case' effect on the bottom half.
Notes
Ensure your ingredients are at room temperature to avoid a split batter.
If the top section of the cake browns too quickly, cover it loosely with foil while the base finishes cooking.
For the bottom section, you can use melted candy melts to create a hard chocolate 'cupcake case' shell before inserting the cake.
Madeira-style sponges are sturdier than standard Victoria sponges, making them ideal for the weight of a giant cupcake structure.
