Giant Christmas Cupcake
Cakes Biscuits & Sweet Treats

- Makes 12 portions
- Preparation 60 minutes
- 60 minutes cooking time
- 140 C°, 275 F°, Gas Mark 1
Ingredients
-
For the Sponge
- 340g Unsalted butter (softened)
- 290g Self-raising white flour
- 50g Cocoa powder
- 340g Billington’s Unrefined Golden Caster Sugar
- 2 tsp Baking powder
- 6 Free range large eggs
-
For the Chocolate Buttercream Filling
- 75g Unsalted butter (softened)
- 180g Silver Spoon Icing Sugar
- 70g Cocoa powder
- 1 tsp Nielsen-massey peppermint extract
-
For the Buttercream Topping
- 150g Unsalted butter (softened)
- 500g Silver Spoon Icing Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
-
For the Decoration
- 3 Chocolate finger biscuits (packs of)
- 1kg White sugar paste icing
- 25g Dessicated coconut
- 100g Green sugar paste icing
- A selection Sweets
- A handful Sprinkle decorations
- 1 tbsp Apricot jam (melted)
Method
-
Preheat the oven to 160°C (140°C, 320°F, gas mark 3) Grease and lightly flour a giant cupcake mould, shaking off any excess flour
-
Cream the butter and sugar together and gradually add in the eggs one by one, mixing between each egg.
How to cream butter & sugar
-
Sieve the flour, cocoa powder and baking powder into the mix and whisk until fully incorporated.
-
Place in the oven and bake for 1 hour or until the cake is cooked throughout. Remove from the oven and leave to cool on a wire cooling rack.
-
Whilst the cake is cooling, roll out the white sugar paste and cover a thick 9″ cake board, securing in place by brushing the board with apricot jam before covering. Carefully trim the excess sugarpaste icing with a knife.
Unicorn cake
-
To make the chocolate buttercream filling, beat together the butter, icing sugar, cocoa powder and peppermint extract until smooth. You may need to add a splash of mix to loosen it up.
How to make buttercream
-
Spread a small amount (approx a teaspoon) of the buttercream onto your iced cake board where you would like to position your cake and put the cupcake base on top to fix in to place.
-
Carefully carve out a shallow indent in the centre of your cupcake base to fill with the buttercream and gently spread over the buttercream. Place the top cupcake sponge on top of the buttercream.
-
To make the vanilla buttercream topping, beat together the butter, icing sugar and vanilla extract.
-
Carefully spread a thin layer of buttercream around the outer side of the cupcake base and stick chocolate fingers around the base.
-
Pipe or spread the remaining vanilla buttercream on to the roof of the cupcake and sprinkle with dessicated coconut.
How to make piping bags 2 ways
-
To make the Christmas tree, roll a ball of green sugar paste into a cone shape and coat with coloured sprinkles. Secure the tree to the cake board using a small dab of water on the base of the tree.
-
Use coloured sugar paste to make the additional decorations or alternatively use prebought cake toppers and get creative with your decorating.
About the bake
If you are not a fan of the traditional Christmas fruit cake but would still like a festive cake – then this Giant Christmas Cupcake is the one for you. This giant cupcake has a delicious chocolate sponge and is filled with a chocolate peppermint buttercream. Baking and decorating this cake is a fun activity to get the family involved with and is sure to be a showstopper that all your friends will comment on.
This recipe is courtesy of www.bakingmad.com