I hope you all had a fantastic valentines day! Joss and I had to do some shopping and sort some bits out in the house, we were together though and that's what counts.
I made vegan steak for dinner and this super tasty vegan giant cupcake for dessert!
I found the baking mould for this giant cupcake in a charity shop; Katie and I like to look through charity shops for baking trays, moulds and anything else we can find for cooking and taking pictures of the food we make for this blog.
I was super excited to find this one, I thought it would be so fun to make and so cute!
I wasn't going to make this cake until next week but I couldn't help myself, I was just so excited. So, instead Joss had to suffer with a girly giant cupcake for dessert for valentines day. He said he didn't mind though.
I had some bubble gum icing sugar from sugar and crumbs that I have been looking for the perfect thing to make with, this was it!
Katie said this cupcake looks like I've used mermaid colours, I hadn't noticed it but now that she has pointed it out, I'm in love with it!
The flavour and the pattern goes so well together. The recipe is super easy to follow and it doesn't take long at all to make, the longest part is waiting for it to cook. Even the decorating doesn't take long as it's such a simple but impressive design.
This cake is the perfect birthday cake for any little girl! Or if they are having some friends over you can let them all decorate the cake together, I know I would have loved this as a young girl, I enjoy it now!
If you are worried about buying the mould and never using it more than a few times, don't panic because I already have so many ideas for things we can make with this mould! I'm so excited to make them all, I am trying to pace myself before I try and make everything all at once.
Joss can't keep up with the amount of food I make, we have to send food to the whole family and often to work with him to share with his colleagues.
I hope you enjoy this recipe as much as we do!
Please don't forget to tag me if you try any of our recipes @marisasveganrecipes on facebook and instagram
This shows how big the giant cupcake is compared to a normal sized cupcake case.
Giant Cupcake
Ingredients
2 ⅔ Cups Self-Raising Flour
2 Cups Caster Sugar - I use golden caster sugar but normal will work too.
2 tsp Bicarbonate of Soda
2 Cups Milk - I use oat milk but any pant based milk will work.
4 tsp Vanilla Essence
⅔ Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter icing;
500g Bubblegum flavoured icing sugar - This is from sugar and crumbs - https://www.thecakedecoratingcompany.co.uk/sugar-crumbs-m433
220g Butter - I use Flora, it's the only butter that I've had any luck with, the only one that keeps the shape with the butter icing and doesn't just melt.
1-2tsp Vanilla Essence
Blue food colouring
Sprinkles of choice
Purple fondant - You can of course choose another colour, this will be your cupcake case.
This recipe requires a giant cupcake silicone mould. - I bought mine in a charity shop, I was so excited to find it. You can buy these on ebay and amazong for about £8.
Method
* Preheat the oven to 180C and grease your mould. - This is the top and bottom, I also greased the middle part that makes the cake have a dip.
* In a large mixing bowl sift the flour and bicarbonate of soda.
* Add the sugar and gently mix together.
* In the middle of the flour mix pour the milk, vinegar, oil and vanilla essence.
* Mix until completely smooth.
* Pour the mix up ¾ of the bottom cupcake mould. Use the rest of the mix for the top of the cupcake.
* Put the middle section on the mould that makes the bottom of the cupcake, this will act as the dip for the filling.
* Bake both for 20-25 minutes. Place some foil over the top to stop from burning and then bake for another 10-20 minutes or until a toothpick comes out clean.
* Let cake cool completely before decorating.
Butter icing;
* Sift your icing sugar into a large bowl.
* Mix in the butter and vanilla essence.
* Stir in the blue food colouring until it’s the colour you want.
Decorating;
* Once the cake has completely cooled you can decorate it.
* Roll out the fondant to fit the whole bottom of the cake. Using your fondant tools, press it in gently to fit around your cake. This should make it look like a cupcake case - Please see my picture if you need any reference.
* Pipe a little of your icing to fit the inside of your cake and around the edge of the bottom bit, this will stick the top on. I also added sprinkles here.
* Gently place the top of the cupcake on. Pipe the rest of your icing around the top, please see my picture to see how I did this.
* Add any sprinkles you would like to the top of your cake.
Serve straight away or place in the fridge until you’re ready to enjoy it.
Enjoy!
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