COLOSSAL CUPCAKE RECIPES

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GIANT CUPCAKE | ALLRECIPES



Giant Cupcake | Allrecipes image

Make a giant cupcake from scratch with this simple recipe. This amazing giant cupcake will stand out at any birthday, wedding or even just as a little treat! You will need a giant cupcake cake pan.

Provided by maeveanne2426

Categories     Desserts    Cakes    Cupcake Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 1 giant cupcake

Number Of Ingredients 5

1?¾ cups white sugar
1?½ cups unsalted butter, softened
2?¾ cups self-rising flour, sifted
6 medium eggs, lightly beaten
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.
  • Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.
  • Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.

Nutrition Facts : Calories 364.4 calories, CarbohydrateContent 40.6 g, CholesterolContent 123.2 mg, FatContent 20.6 g, FiberContent 0.6 g, ProteinContent 5 g, SaturatedFatContent 12.3 g, SodiumContent 321.6 mg, SugarContent 23.6 g

JUMBO CUPCAKE | RACHAEL RAY IN SEASON



Jumbo Cupcake | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 1 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 30 minutes

Number Of Ingredients 11

1 cup flour
1?½ teaspoons baking powder
¼ teaspoon plus a pinch salt
½ cup plus 2 tablespoons milk
4 large egg whites, at room temperature
4 tablespoons butter, softened
1?¾ cups sugar
Grated peel and juice of 1 lemon
¼ teaspoon cream of tartar
1 9 inch angel food cake
¼ cup sprinkle-shaped candy, such as Mike & Ike or Good & Plenty

Steps:

  • Preheat the oven to 350 degrees . Grease a 9-inch cake pan and line the bottom with parchment paper. In a small bowl, combine the flour, baking powder and 1/4 teaspoon salt. In another small bowl, combine the milk and 2 egg whites.
  • Using an electric mixer, beat the butter and 3/4 cup sugar on high speed until fluffy, about 5 minutes; beat in the lemon peel. On low speed, beat in the flour and milk mixtures alternately, a little at a time, until the batter is smooth; pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool on a wire rack for 5 minutes, then invert onto the rack to cool completely.
  • In a small saucepan, bring 1/4 cup water, the lemon juice, remaining 1 cup sugar, the cream of tartar and a pinch of salt to a boil, stirring, over medium-high heat until the sugar dissolves. Add the remaining 2 egg whites to a medium bowl, then slowly add the hot sugar mixture and, using the mixer, beat on medium speed until just combined and still warm, about 5 minutes. Increase the speed to high and beat until stiff peaks form, about 10 minutes. Set the frosting aside.
  • Place the angel food cake, wide end up, on a platter. Fill the center hole with frosting. Cut a 50-inch-long piece of foil wrapping paper or heavy-duty aluminum foil to the height of the cake, then fold like a fan, making 1/2-inch pleats. Wrap the foil around the cake and tape the seam. Coat the surface of the angel food cake with a thin layer of frosting. Place the single-layer cake on top and cover with the remaining frosting, piling it high. Top the "cupcake" with the candy "sprinkles" and a large candle.

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