NADINES GIANT CUPCAKE
I baked this with my new silicone cupcake pan.
Cupcake:
250 g self-raising flour
½ teaspoon bicarbonate of soda
3 tablespoons cocoa powder
220 g caster sugar
220 ml vegetable oil
220 ml milk
3 medium eggs
3 tablespoons golden syrup
Mix all the ingredients well and bake in the cupcake pan for 45 minutes at 180ºC.
Make a chocolate cupcake holder in the mold with melted chocolate?
What you do is put the bottom part of the silicone giant cupcake pan in the fridge. Melt about 250 g of chocolate and let it cool as much as possible but still runny.
Pour about half of the chocolate into the cold pan. Turn the pan all the time until the inside is completely covered with chocolate. Place the pan in the fridge for about 20 minutes.
Melt the other half of the chocolate again, and repeat the process with the ice-cold mold that comes out of the fridge. Place back in the fridge for 20 minutes.
First pull the sides of the pan away from the chocolate and slowly peel the mold off the chocolate.
And now you have a large chocolate cupcake holder.
Recipe and photo: Nadine Nortier
