Cupcakes are fantastic, bite size bits of cakey goodness! Of course, therein lies the only real problem with cupcakes; their rather diminutive size. Thankfully with this gigantic Giant Cupcake Tin any shortage of cake can now be quickly rectified. Just like making normal sized cupcakes you make the mix and bung it in the oven, but of course when you remove this cupcake instead of being able to lose it behind a tea cup you'll be able to see this giant cupcake from the Moon! Ok, maybe that's exaggerating slightly, but at a massive 38cm tall you certainly won't misplace it anywhere.

This is a great gift for all cake lovers, and let's face it, who doesn't like cake!?

Features:

• Giant Cupcake Tin
• Dishwasher-safe
• Total size of cake once assembled approximately 38 x 25 x 12 cm
• Tin has approximately 2.4 litres capacity

 

Care Instructions:

• Before initial use and after each subsequent uses, hand wash with hot soapy water
• Before each use, brush with solid vegetable shortening (e.g. Trex) and dust with flour
• Mixes and recipes may vary. Fill the pan no more than three quarters full to avoid overflow
• Metal utensils, scouring pads and abrasive cleaners should not be used on nonstick surfaces

 

 

Example Recipe For White Chocolate Cupcake with Strawberry Cream Filling

Ingredients for cake:

• 200g butter, softened
• 50g white chocolate melted over hot water
• 450 g sugar
• 5 eggs
• 525g self raising flour
• 1 tsp. baking powder
• half tsp. salt
• 350ml single cream
• 1 tablespoon vanilla extract

 

Ingredients For Filling:

• 110ml double cream
• 70ml strawberry pie filling

 

Method:

• Heat oven to 160 deg C (325 F). Grease and lightly flour pan; set aside.
• In large bowl, beat butter until creamy; stir in melted white chocolate.
• Add sugar and beat well until light and fluffy.
• Add eggs, one at a time and beat well after each addition. (If the mixture curdles don’t worry – just put a tablespoon of the flour into it and carry on).
• Add the baking powder and salt and about a quarter of the flour, while stirring gently. Then add a quarter of the cream followed by a quarter more of the flour followed by more cream until all is mixed in.
• Stir in Vanilla extract.
• Spoon batter into both sides of prepared pan, spreading batter up to top edges of pan (batter will be lower in centre). Bake at 160 deg C/325 F for 65 to 75 minutes, until toothpick inserted comes out clean. Remove from oven and cool 10 minutes in pan.
• Invert onto cooling rack and cool completely.
• To make the filling take a medium bowl and beat whip­ping cream until stiff peaks form. Gently fold in strawberry pie filling, then store in fridge.

 

To assemble the cupcake:

• Return cake to pan. Level the cupcake halves by carefully using a serrated knife to cut off the cake that rose above the pan. Remove the cupcake base from pan. Spread filling over the cut side of the cake that is still in the pan. Place the cupcake base, cut side down, on top of filling, pressing gently to secure.
• Cover and place in refrigerator 1 hour.
• Place a large plate over the cake in the pan and turn the plate and cake upside down together so the cake tin is now on top. Lift off the tin and decorate as desired. Serves 16.