Jumbo Cupcakes

To  Bake  A  Jumbo  Cupcake


This post is for my second daughter Jane, it is a part of her birthday present.  I think it is an excellent gift for her as she loves baking.  It is about how to bake the jumbo cupcake; step by step how to do. 

To bake a large cake is better if it is slightly over cooked than raw in the middle.  Perfectly baked cake today is a jumbo cupcake. It is a butter cake which has two colours, pink and cream/plain.  You can make into a rainbow cake if you wish, it is up to you to play with colours.
Happy Baking, Jane.

Preparations

Heat oven to 160 degrees C

The Jumbo Cupcake Tin - Buttered and Lined

The Ingredients
Butter 350g, caster sugar350g, 350g self-rising flour+175g plain flour
6 eggs and 3 teaspoon vanilla extract

Mixing The Cake
Creaming the Butter and Sugar until fluffy
Add the vanilla

Adding the Eggs
One egg at the time-lightly beaten

The mixture might look a
little bit curdled, but don't worry!!!!

Mix in both flours until just combined.  Do it by hands,

preferably in the mixer, so they are just incorporated.

Put about two thirds into the cupcake 'bottom.'

and a third in the top

Bake the Jumbo Cupcakes in the preheated oven 160 degrees C for 1 hour and 10 minutes

(in my oven, after half an hour of baking I put baking paper over the cake to prevent to get burnt)

Stay in the tin for 10 minutes before turning them out, cool on a tray                                                      

From the cake mixture, I had leftover to make 4 small cakes

Pink and Vanilla Butter Cake, it is a moist and rich cake.  Decorate with buttercream - icing or as you like it.

One quantity of the buttercream icing

Ingredients

185g butter softened
2 1/4 cups icing sugar mixture
2 tablespoons milk

Method

Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, continually whisking until combined.

Enjoy and Have Fun

mum

xx

The Recipe  from The Blue Door Bakery

350g Caster Sugar

350g Unsalted Butter (soft!)

3 Tsp Vanilla Extract

6 Medium or Large Eggs

350g Self Raising Flour

175g Plain Flour

Cream the butter and sugar until light and fluffy.

Add the vanilla.

Beat the eggs in one by one. The mixture might look a little bit curdled, but don't worry!

Mix in both flours until just combined, we do this by hand rather than in the mixer so that they are just incorporated.

Put about two thirds into the cupcake 'bottom' and a third in the top.

Bake for about 1 and a half hours at 160 C. You may need to adjust this time depending on your own oven!