Beren (beren_writes) wrote,
Beren
beren_writes

Giant Cup Cake Weekend :)

I declare this weekend Giant Cup Cake weekend :)

Given that the whole inner ear thing meant I couldn't use the computer as much as I wanted this weekend I was in a cooking mood again :). Now my dear friend lost_house bought me the most wonderful giant cup cake baking tin (like this one but not quite the same) for Christmas and so I decided to use it. This is my first creation:

Giant Banana Cup Cake


Now this was done using the banana cupcake recipe I posted a while back. The only differences being I cooked it in the giant cupcake tin for somewhere between 45mins and 1hr and I only used half the icing mixture.

If you want to have a go, then make the cupcake mixture and put it in to the bottom half of the giant cup cake tin. Then cook it for 45 mins and test it with a skewer or cocktail stick - if it comes out clean it's done, otherwise keep going in 5 or 10 min intervals until it's done. It domes up nicely. Then you make the icing, slap it on with a spatula and throw some sparkly, sweet stuff on and you're there.

We ate this for pudding for lunch today and it's very yummy :)

This is my second.

Giant After Eight Cup Cake


This one is my own creation :). We had a surfeit of After Eight mints at the Christmas party and so I said I should make a cake with them, so I finally came up with one. The recipe is a different take on the one that came with the cake tin, with my own twist. The original cake was a double choc pound cake, and this is a double choc and mint pound cake, just a little darker than the original.

Ingredients
Cake
  • 2 tspns instant coffee
  • 1/2 cup boiling water
  • 1 cup unsweetened cocoa powder (in two halves)
  • 2.5 cups plain flour
  • 1/2 tspn baking soda (bicarbonate of soda)
  • 1/2 tspn baking powder
  • 1/4 tspn salt
  • 1.5 cups/ 3 sticks/ 339g butter, softened
  • 2 cups caster sugar
  • 1/2 cup firmly packed brown sugar
  • 4 eggs
  • 2 tspns vanilla extract
  • 1 cup sour cream
  • 3/4 box of After Eight mints (300g) cut into chocolate chip size (you could use any bitter chocolate mints)

Icing/decoration
  • 200g cream cheese
  • 2 tblspns milk
  • dash salt
  • 5.5 cups icing sugar (confectioners sugar)
  • 1.5 tspns peppermint essence
  • 4 after eight shapes, some normal after eights

Equipment
  • Kitchen aid mixer or big bowl and electric hand mixer
  • sieve
  • large bowl
  • spoons
  • knife
  • scales
  • Measuring cups
  • Spatula


Instructions
  1. Preheat the oven to 160C/325F
  2. Grease and flour the pan
  3. Dissolve the coffee in the boiling water
  4. Add 1/2 cup of cocoa and mix until smooth then leave aside to cool
  5. Sift flour, other half of the cocoa, baking soda, baking powder and salt into the large bowl
  6. In the mixer or a large bowl, beat the butter and both of the sugars until creamed well together so they are light and fluffy.
  7. Beat in the eggs one at a time, making sure each one is mixed in before adding the next. (done worry if it looks curdled, it isn't :))
  8. Add the vanilla and mix in
  9. Combine the cocoa mixture and the sour cream
  10. In the mixer beat in the flour and cocoa/sour mixture, alternating between the two, starting and ending with the flour until everything is combined.
  11. Fold in the chunks of after eight mints
  12. Put 4.5 cups of the mixture into the top half of the cupcake tin and the rest into the bottom half.
  13. Put in the oven and bake for between 60 and 70 mins or until it's done (use the cocktail stick/skewer method mentioned above to check if it's done).
  14. Leave to cool on a wire wrack in the pan for 15 mins and then turn out onto the wrack to cool completely
  15. Clean your mixing bowl and then put beat together the cream cheese, milk and peppermint essence until smooth.
  16. Add the icing sugar a bit at a time until you have a thick icing
  17. Trim the cakes so that the two halves that will be going together are flat
  18. Use half a cup of the icing to sandwich the cakes together
  19. Throw the rest of the icing on the top of the cake and smooth with a spatula
  20. Plonk on the after eights in decoration.
  21. EAT :)

Tags: type: recipe
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