Easter Recipes – Giant Cup Cake
- 315g Caster Sugar
- 315g Soft unsalted butter/or Margarine
- 315g Self Raising Flour
- 5 x eggs
- 2.5 tablespoons flavouring
- 2 tablespoons of crème fresh
- Pre-heat oven to 190˚C Electric normal oven/Gas Mark 4/5 dependant on your oven
- Cream the sugar and butter together until smooth. Beat the eggs together and add gradually to the sugar & butter mixture. Add the sifted flour and mix in again until the batter is smooth. Add the crème fresh and whichever flavouring you require.
- Add the vanilla. Beat for about 5 minutes.
- Fill the one half only* of the Kleeneze Giant Cupcake Tin about 2/3 full as neatly as you can. Bake for approximately 50 minutes – to test whether they are done insert the Kleeneze Cake Tester – if it comes out completely clean they are done – if not put back in for another 2/3 minutes. Place on a wire rack to cool completely before adding the topping.
- *Because of the density of the giant cupcakes you need to bake the bottom and the top separately (i.e. bottom first and then once it has been put on the wire tray to cool, repeat with the top half) If you do not do this the smallest part of the top of the cake may be scorched.
Cream Cheese Frosting:
- 60g unsalted softened butter
- 120g cream cheesek
- 1 tsp flavouring of your choice
- Beat the butter, cream cheese and flavouring until light and fluffy
- Gradually use the icing sugar, beating between each addition – if not using an electric mixer, use the Kleeneze protector to stop the icing sugar covering your kitchen!!
- If you have too much mixture, it can be stored in an airtight container in a fridge for up to 4 days.
Use some of the frosting in the middle of the two cakes to stick them together.
You can do whatever you want with the frosting. Here are some ideas:
- Using the Kleeneze Silicone Piping Bag Set with the biggest nozzle you can find, pipe separate roses all around.
- Hold the piping bag horizontally – start in the middle of the rose and work round in a circular motion. Do this all over, leaving no gaps.