For ages I had wanted to try making one of these giant cupcakes, they just look so good! I am also a huge fan of red velvet cake with cream cheese icing – best flavour combo and the deep red colour of the cake is gorgeous, too. It was Mum’s birthday (I’m running out of brithdays!), so I thought why not give it a go – and I’m sooooo glad I did – it tasted amazing! I know the decorating isn’t quite perfect, the icing was a bit runnier than I would have liked but I got to use my cute little red roses with made a nice touch 🙂
I wasn’t sure at first because I could only seem to find a good red velvet cupcake recipe, and I was a bit freaked out about the measurements as the giant cupcake pan is so big! BUT I finally found a fellow blogger who had done this before – thank god! When I poured the mixture into the tins, I was a little worried that it wouldn’t be enough because the bottom of the top cake was a lot smaller than the top of the bottom cake…but it was ok, once it was iced it looked damn scrumptious.
I also dragged out my Nanna’s stand mixer that she hadn’t used in decades (yes, I’ve always handmixed/whisked my delights). Talk about life being made easier, I now understand people’s undying love of the KitchenAid. WOW! I love this photo of the instruction booklet – so 50’s (I’ll keep my feminist views at bay!)
Red Velvet Giant Cupcake: (adapted from FoodBuzz)
- 8 tbs butter, softened – not melted
- 1 1/2 cups caster sugar
- 2 eggs
- 3 tbs good quality cocoa
- 4 tbs red food colouring (or 1 tsp Wilton’s colouring gel)
- 1 tsp vanilla extract or vanilla bean paste
- 1 cup buttermilk
- 2 1/4 cups plain flour
- 1 tsp sea salt
- 1 tsp baking powder
- 3 tsp white vinegar
Preheat oven to 180c (170c fan forced). Grease and flour tins – don’t use too much flour like I did otherwise you’ll end up with cooked white blotches on the outside of the cake 😦 In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl, combine butter and sugar until pale and fluffy. Add the eggs, one at a time and whisk well to combine. You may need to scrape down the bowl of the stand mixer. In another bowl, combine the cocoa, vanilla and red food colouring (if you are using liquid colouring it may turn to paste, but if using gel it will be powdery – either way it is fine). Slowly add the cocoa mixture to the cake batter and mix until well combined and until all of the cake batter is coloured. Turn the mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and until combined. Scrape down the bowl and repeat the process with the buttermilk and flour. Beat until smooth. Add baking soda and white vinegar, and beat for a few more minutes. Pour mixture into prepared tins and bake for 35-40 minutes or until a skewer comes out clean. The top of my cake took less time than the bottom, but it didn’t dry out at all. Let cakes cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely.
Cream Cheese Icing:
- 250g block cream cheese
- 2/3 cup butter, softened – not melted
- 2 cups icing sugar mixture
- 1 tsp vanilla extract
Beat together the cream cheese and butter, until cream. Mix in the vanilla, then gradually add the icing sugar.
To assemble cake, spread a thick layer of icing on the top of the bottom cake. Sandwich top cake over the bottom one and gently press down. To ice, use a round edged knife. For the outside of the bottom cake, I just melted a bit of chocolate and spread it with a round edged knife. It hid all my white blotches nicely!