LORRAINES GIANT CUPCAKE
I have doubled this recipe wasn’t sure if it would have been enough for the giant cupcake tins had some left so made some cupcakes as well.
Preheat the oven to 190c/170c.
170g unsalted sorted butter not melted,
170g caster sugar,
115g self-raising flour,
3 large eggs,
55g cocoa powder,not drinking chocolate
and a pinch of salt.
put butter and sugar in a bowl and mix until creamy and light in colour, using a spoon, hand held mixer or freestanding mixer.Sieve the cocoa,flour and salt into a bowl and crack one egg into a cup.Stiring all time,add the egg and a third of the flour mixture into the sugar and butter,add the second egg and third of the flour and ad the last egg and flour mixture into the butter and sugar. You should have a smooth thick batter.Put batter in tins,spread with a knife and bake,this recipe is for 2 20cm cake tins and bake for 25 minutes. Cool in pans for 10 min then turn them out and cool completely.
This is the tin I used,
For the icing made a white chocolate buttercream I doubled this amount and used it for the cupcakes as well
175g unsalted butter.
300g icing sugar sifted and
seeds from 1 vanilla pod you can just use about 2 tsp. vanilla essence,
100g white chocolate melted and cooled totally.
Beat all together until light and fluffy then ad the chocolate and beat a bit more till smooth and glossy.I then levelled both off the cakes with a sharp knife turned the bottom one upside down on a cake board and cake crumb it this is just a thin layer over the cake so that the fondant can stick. Leave it in the fridge for about an hour.Roll out your fondant and cover the bottom part that’s been in the fridge smooth with a cake smoother turn it over onto a covered cake board and spread some more buttercream over level and then place the top peace on top pipe buttercream with desired nozzle over by starting around the edges in a circle working your way up to the top.Decorate how you like flowers, glitter etc.
Recipe and photo Lorraine Mountford
