Vanilla Giant Cupcake Recipe

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Vanilla Giant Cupcake Recipe!


375g butter, softened

375g caster sugar

6 eggs, large

2 tsp vanilla extract

375g self-raising flour

3 tbsps milk

Prep your tin – a really good grease  in all the folds and shapes and a circle of baking paper in the bottom of the base section.

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Preheat the oven to 140c (fan)/160c/Gas Mark 3.  A cooler oven and a slightly longer bake time stops the cake from developing a deep dark crust.

Cream together the butter and sugar until super light and fluffy.

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Beat in the vanilla extract followed by the eggs, one at a time getting the mixture back to light and fluffy after each one.

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Fold in the flour followed by the milk.

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Fill the giant cupcake tin, top first filling it to just about 2cm short of the rim of the tin.

Add the remaining mixture to the base section, roughly levelling with the back of spoon – this section will sit about 2.5cm short of the top of the tin.

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Bake in the oven for 1hr 10 mins – 1 hr 15 minutes, checking that the centre of the base is cooked through fully by inserting a skewer.

Remove from the oven and allow to cool for 25 minutes in the tin.  It’s important to let the structure of the cake start to firm up before you attempt to get it out of the tin, 25 minutes is just about right.  Don’t leave it to cool fully in the tin otherwise not only will is start to sweat it will also glue itself in there completely!

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To turn them out after 25 minutes set a cooling rack on the top of the tin and flip them over together.  Give them a sharp tap on the worksurface to release the cakes and then gently lift the tin away.

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If they haven’t both released another sharp tap should just do the trick and the cakes will come away cleanly.

Allow the cakes to cool fully on the wire rack before trimming off any domed excess and using as you so wish! x

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Vanilla Giant Cupcake Recipe – Perfectly Turned Out!

Ruth Clemens, Baker Extraordinaire

Meet me down the aisles of The Pink Whisk Shop – for all sorts of cake decorating and baking delights!

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158 Responses to Vanilla Giant Cupcake Recipe

  1. Suzanne Kempton says:

    Thanks so much Ruth. I was only thinking today that I want to give my giant cupcake tin another to as the first time it didn’t cook too well. I’m going to give it another go. Thanks for sharing.

  2. laura says:

    thankyou so much for these been trying to find a good recpie so i can use my giant cupcake mold 🙂 love your site xx

  3. Natalie says:

    Hi Ruth,
    I’d like to make a lemon giant cupcake. Can I just substitute lemon extract and a bit of lemon zest, instead of the vanilla extract?
    Looking forward to trying this! Thanks.

    • Hi Natalie – for a lemon version leave out the vanilla extract and add the zest of 2 lemons. Instead of the milk at the end use lemon juice instead x

      • Natalie says:

        I made this for my son’s birthday on Bank holiday Monday. It turned out great! Tasted even better the next day as well! Thanks again. X

  4. Sugar Thumb says:

    Sooo cool! I haven’t seen a giant one before.

    Very impressed

    Trisha x

  5. Fez says:

    Thanks for sharing your recipes xx

  6. lissa says:

    Can I ask what make of butter you use for your recipes ?

  7. Nadine says:

    I’m giving this a go tomorrow! My last attempt was awful, the top part burnt and the bottom wasn’t cooked through!! 🙁
    Got my boyfriends birthday in 2 months so need to practice getting it right so I can make his cake 🙂 x

  8. Susan says:

    I would like to make a coconut giant cupcake using the above recipe, can you help? I would like to inject some jam into the base. At what stage am i best to do that ( once it has cooked?) then once cooled and stacked together cover the top in jam and sprinkle with coconut. Any tips for that. I do have a flavour injector. Thank you

  9. Emma says:

    My cakes both sank in the middle! Followed the recipe and baked at 140 degrees, any ideas? Didn’t open the oven at all! It’s not happened to me before??!! Thanks 🙂

  10. Reni Hendra says:

    I just made it this morning and it turned out not quite as I was expecting it to be. The top part of the cupcake was cooked through. The bottom part..not that didn’t cooked through and somehow made a hole in the middle :/ What do you think went wrong?? Thanks!

    • Sometimes when cakes have holes in it is as a result of the sugar content not being mixed in the the cake mixture properly, often creamed butter and sugar gets stuck around the sides of the bowl and is usually the last bit scraped into the tin. As it cooks it simply melts away leaving holes. Just make sure you scrape down the sides of your bowl when making the cake mixture and that the consistency of the batter is even throughout x

  11. Jo says:

    Hiya, I followed your recipe and method and the cake turned out as expected and tastes great, I let it cool in the tin for 25 mins but it still stuck to the pan and unfortunately broke at each end.. I used quick release spray to.. Not sure why it happened 🙁 great recipe though 🙂

  12. lisa says:

    Hi i was just wondering why you dont use baking powder in this recipe?thanks,cake looks great!

  13. Kate says:

    Thank you for the beautiful recipe. I still have trouble with it sticking to the tin. Next time I’ll grease it even more & hopefully it will come out fine.
    How long will the cake stay fresh?

  14. Kirsty Tyas says:

    I am looking forward to making this for my daughters 5th birthday as well as one for her friend as they are sharing a party. I have previously made your chocolate one and it was fantastic so am sure this one will be just as scrummy. Absolutely love your recipes keep up the brilliant work. Thank u xxx

  15. Victoria says:

    Hi I have always had problems baking the giants, and again I’m having trouble 🙁 I have followed the recipe to the letter, and they are in at the moment. Both top and bottom haver completely domed, and are very brown with singed edges. and the top is cooked but the bottom is still raw in the middle! Please, please help me defeat this once and for all Xx

    • Victoria – it sounds like your oven is running to hot, I’d suggest testing it with a removable oven thermometer and then adjusting your oven thermostat until you get the oven to 160c spot on xx

  16. Emma says:

    Hi I’m planning on making this cake for my sisters 21st birthday. I have a silicone mould not a tin one, I was wondering whether the baking times etc will be the same or would you recommend that I acquire a tin one? Thanks for your help

  17. Lynne says:

    I made this cake yesterday & decorated it today for my Grandaughters 18th birthday. It turned out brilliantly. I think my oven must have been a little cooler though as it took 1 1/2 hours to cook. To grease the tin I melted a bit of butter in a cup in the microwave & used a pastry brush to brush all over the mould. You can make sure you get in all the crevices then. My Grandaughter hasn’t seen it yet but I’m sure she will be delighted – her mum loved it anyway.

  18. Patricia says:

    Just found your website and the cupcake is just what I’m after will let you know how it came out 🙂

  19. Graham says:

    Unfortunately mine completely stuck in the pan despite properly greasing it. When it eventually did start to come away it dropped apart 🙁

  20. Catherine says:

    By far the best recipe ever! The kitchen smells great! Had to pull out the scale as here in Canada we still use imperial units in baking; however, I have made this recipe twice and it is absolutely delicious! I do add a bit more vanilla (1 tbsp.). No problem with it coming out of the pan. Thanks again! This is definitely my go-to recipe!

  21. Marian says:

    I have just made this and it is still baking. But I can see through the window that both parts of the cake have big holes in the centre! They literally look like doughnuts! Don’t know what could of caused it as I used a mixer to ensure everything was mixed well and the oven is exactly 140 degrees 🙁

  22. Karen says:

    Mine sunk in the centre, both halves, not sure why. It tasted great though.

  23. sophie says:

    Will it work with a silicone case

  24. karen says:

    Going to attempt this later fingers crossed

  25. Emma says:

    Use this receipe all the time, it’s never failed me! Cake is so moist, thanks so much for this

  26. Mary says:

    Thanks for the lovely recipes. Can you tell me how long your cake will stay good. The bottom of my cake never cooks properly and I have a thermometer and the temp is always right what do you think I am doing wrong. Thanks for taking the time to look at all the messages

    • Once the cake is covered it will stay fresh best for 3 days. I would always bake the vanilla version a day in advance of serving as the fresher the better. The chocolate version keeps longer and can be made 5 days in advance.

  27. Allan says:

    Hey the cake looks awesome, does this recipe work in the silicone mouod as am baking my cousins wedding cakes and she’s having a cupcake themed cake…

  28. sarah says:

    hi, I was just wondering how big your giant cupcake mould is as I want a bigger one than the silicone one I have now and yours looks bigger. also where you bought it, thanks .

  29. Janet says:

    Thank you so much:) needed a recipe urgently! Tried this one only I used a silicone mould and it worked a treat:) 1st time to,perfect!!

  30. Ruth says:

    Thanks for the recipe. Mine didn’t quite rise enough to fill the moulds even though I followed the instructions to the dot. I’m going to try another attempt today. When I poured the mix into the moulds it looks a lot more softer than how yours looks in the pics. Do you think this may be why they didn’t rise properly. ?? Thank you. Any help would be appreciated. Oh and should I put it in the middle of the oven to bake? Thanks again

    • Yes middle of the oven to bake. Super creaming of the butter and sugar in the first stage of cake making will make sure you get plenty of rise to fill the tin and will stop the cake mixture from being too soft when you fill the tin. Hope that helps x

  31. Lee says:

    Hello, I am wondering what brand tin you have and have you tried making a chocolate case for the bottom? Thanks

  32. Natalie says:

    Hi I recently found your website and I adore it hun! I tried this recipe for the first time yesterday all excited because of my new cupcake tin. Anyway I followed the recipe completely but the cake went dark on top and sides…and then in the middle it was raw.

    I’m wondering if it was because my oven was too hot…it’s a fan assisted oven…I’m about to try it again this time at a lower temperature and hope it turns out right.

    Thanks. I’ll let you know how it turns out lol xxx

  33. Emma says:

    Iv now made this cake twice first time just crumbled second time better but the top half of the cake still stuck and broke into pieces! The cake is still quite moist even after leaving it the full 1hr 15 do you think this could be why it has still crumbled? Would it be worth leaving it for longer or turning up the temp?! Thanks

    • Emma just double check that the cake is fully baked through by testing with a skewer before taking it out of the oven, it could be it needs slightly longer baking in your oven. When the cake is done it will have started to shrink away from the sides of the tin which helps when it comes to turning out time too. Leave it to cool on the rack as per the instructions before attempting to turn it out. Make sure that the tin is well greased too. Hope that helps x

  34. Debbie says:

    I usually bake using the fan oven, but I can turn the fan off. I’ve heard a fan oven can dry cakes out a bit and wondered what other bakers prefer? Cheers Debs

  35. Rachel says:

    I’m going to make this for my son’s 1st birthday I was wondering if you could give me a recipe for a buttercream icing that would go well on this. I am not a Baker and wouldn’t know the first thing about making a cake! So I’m doing a test run first. Thank you x

  36. Tracy says:

    Hi, I want to make a toffee cake, would this work the same if I swapped the caster sugar for dark brown sugar?

  37. Mhairi says:

    I am planning on making this cake for the weekend, I normally use stork in all my recipes, is this ok, or is butter better for it?

  38. Shelley says:

    Hi, What would i need to do if I wanted to make an almond cake?

    Many thanks

  39. Hannah says:

    I am trying this recipe now, I am using a removable oven thermometer to make sure that the oven is @ 140 fan. I followed the method as above, so I let you know how it turns out 🙂

  40. Anne says:

    Hi can I use stork margarine instead of butter?

  41. Anne says:

    Sorry just noticed someone has already asked my question x

  42. Van says:

    I thought I greased the tin well, but cant have done cos the dome split in two! And the outside has gone abit crumbly as I had to poke a knife down the edges to free it. The cake itself feels a good springy moist texture, so hope it will be ok when I have put toppings on. Will have to do another layer of filling where it split thats all.

  43. Cathy says:

    I hope you can help me, I am an avid and quite profficient baker. In the past 24 hours
    I have attempted this cake three times and each time the bottom layer has sunk In the centre causing a deep hole in the middle. I followed the instructions to the tee and baked at 140C. The cake sunk in the oven as it was baking toward the end of its cooking time. I did not open the oven. Your help would be much appreciated as I need this cake for a birthday on the weekend.

    • Hi Cathy – double check your oven temp with a removable oven thermometer – the reason for the sinking is that it is underbaked. Try increasing the heat on your oven or bake for longer to set the structure which will stop the middle sinking x

  44. Wendy says:

    Well it’s been in the oven for 1hr 10 mins , looks ok but not cooked in centre yet. I’m loathe to keep opening the oven to check, fingers crossed everyone . Going to give it another 10 mins . X

  45. gemma gascoigne says:

    hi I attempted 2 giant cupcakes last weekend with another recipe id found on the internet both were disasters, thought id look for another one to have another try and came across yours, I used my oven thermometer and crossed my fingers and it actually came out perfect!xx

  46. evelyn harper says:

    I have now made this recipe twice in a silicone mold and it works beautifully! Even my husband who is not that into cakes, loved it and wanted to repeat! Lol thank you for all the details given as I didn’t have a clue!

  47. Elizabeth Coles says:

    Used your receipe for the giant cupcake today for the first time, a dry run for a gift. It has turned out brilliantly and tastes fantastic. Thank you for sharing your skills, so impressed now your books are on my wish list xx

  48. I says:

    Hi great website. I am i am a passionate cake baker and i just wanted to recommend Flora buttery this is a margarine and not a butter, but i use it for all my cakes and it works a treat. Also i recommend a silicon cupcake mold which is what i have got, as they top and bottom parts are separate so you can leave then in to cook at different times. But love your recipes and site.
    Thanks for all the tips!!

  49. Ashleigh says:

    Hiya, ive just cooked his and did exactly whT it said. Non fan oven at 160 and the cake cooked and came out of the mould but is very crispy on the outside! Any ideas how to solve this?

    • Sometimes if you but too much butter/grease on the tin it will cause a very crispy crust (similar almost to flapjack) so it could be that x

      • Ashleigh says:

        Thanks, i did put quite a bit to make sure it didnt stick! Will try less next time. It was also quite crispy on top as if it was cooked 30mins early. Tryed a lower temp on second attempt and this still happened as took longer to cook.
        Can you tell im bot a baker lol

  50. Tanya says:

    I’ve used your chocolate GCC recipe and it’s delicious so I’m going to give this one a go. My question is would there be enough mixture to use in the wilton “doll” tin?

  51. Ruth Giblin says:

    I have tried this recipe twice now and both times I have had amazing results, The Pink Whisk is my go to website for all my baking needs, Thankyou.

  52. Debbie says:

    Just turned this one out and it’s lovely, crusty top, but i’ll be trimming that off and turning it into a few cake pops.. lovely recipe as always Ruth, thank you !

  53. Amy says:

    Amazing! I must admit I was dubious about this working as every other recipe I’ve come across for a giant cupcake says to bake the base first for a certain amount of time and then add the mix to the top half and continue cooking. But this worked perfectly & it was my first attempt as my tin only arrived yesterday. The only problem I had was the tip of the cupcake stuck slightly and separated from the rest but nothing a bit of buttercream can’t hide! Really love your website Ruth I’ve made a few things and they’re all delicious!!

  54. amanda says:

    What did I do wrong… gosh they both have a hole in the middle…..

  55. amanda says:

    Same problem as cathy maybe my oven.. using silicone molds..

  56. Gemma says:

    Hi there,
    I was just wondering if I could use this recipe and then decorate the bottom half of the cake with fondant. I weren’t sure if it would hold the weight of the fondant? Thankyou.

  57. Gemma says:

    Thankyou for your reply. Much appreciated 🙂

  58. Vikki says:

    This will be my second attempt at this cake, first cake sunk, but it could be disguised.
    Let’s pray this one is perfect!
    My batter looks heaps different this time :S

  59. Vikki says:

    Surprise surprise, it’s sunk again. Even worse this time.

    • Hi Vikki,

      There are lots of things that can cause a cake to sink, and without physically being in your kitchen with you it’s difficult for me to tell you what’s going wrong.

      Make sure you are using butter and not a buttermilk based spread. Large eggs. Be sure of your oven temperature, testing it with a removable thermometer. Check the cake is completely cooked through before taking it out of the oven testing it with a skewer in the centre to make sure it comes out clean.

      You’ve not said what sort of tin you’re baking it in but if its the metal tin the same as mine just make sure that the batter proportions between the base and the top are the same as in my pics.

      Hope those tips help. Ruth

  60. Gill Crowley says:

    If I wanted to do this as strawberry sponge, how much crushed strawberries would I use or is strawberry flavoring better?

  61. Shelley Silver says:

    Hi, My 8 year old daughter decided she wanted a giant cupcake for her birthday, so I bought the mould online and when it arrived the leaflet with it said use a 6 egg recipe for best results. So I googled and found your recipe. I’m relatively new to baking and decorating cakes, its become a hobby for me over the last year or so and I have been having trouble getting the cakes to bake right. Ive tried all different recipes and they all seem to take forever to cook and get over done on edge and then are dry. Anyway, I did a practice run first with your recipe the week before the party and it turned out perfect! Took about 15 mins longer to cook than you stated but was perfect all the same. Then made it again for the party with my new food mixer I got for Christmas! and it took the exact time you stated to cook and was perfect. Everyone was very impressed. Will def be using again and was wondering if the recipe would work in a normal cake tin, square or round? Also I have looked at your chocolate cupcake recipe and was wondering if that would work in a square tin and I want to make a chocolate cake next week to ice and decorate with chocolate for a birthday. Thanks again. Fab recipe. Shame I cant upload a photo of the finished cake.

    Regards Shelley

  62. Shelley Silver says:

    Just to add to my last comment, I forgot to say I used Stork “Perfect for Cakes” instead of butter as I find butter a bit heavy in some cakes and it was perfect.

  63. Claire says:

    I’m going to try this for an 18th b’day cupcake but just wondered if you’ve tried freezing it ? Could do with getting ahead as orders stacking up but don’t want to end up with a disaster on my hands !

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  65. Amy says:

    Great recipe, thank you. Am rather proud of my first attempt.
    I had to take the top part out before the base was cooked though but it wasn’t a problem.
    Only other thing was I had quite a bump in the middle. Is this due to over-whisking?
    Fingers crossed for another success when I do my little girl’s birthday cake.

    • Hi Amy – glad your trial run went well! The dome is usually due to the oven being too hot (the crust forms before the inside cooks through fully and then it bursts upwards as it cooks and expands) could also be why the top was done a bit sooner too? I would try just turning down the oven a tiny shade, but not too much or just to cut off the dome after cooling. It works as a good quality test piece – bakers perk! x

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  67. Paula says:

    Hi I used this recipe yesterday it came out lovely very impressed. Want to do a chocolate cupcake how much coco powder would I use in this recipe?

  68. Debs hughes says:

    Thanks Ruth, this has turned out the best giant cupcake I have made, just by lowering the oven temp has made the difference! Perfect! Thank you so much… Now too ice it!

  69. Kyndra says:

    Hi there,

    I made a giant cupcake for the first time using this recipe and it worked PERFECTLY!! thank you for that!! However…. now everyone i know wants one for birthdays etc!!!!

    I was just wondering if you or anyone had a fool proof red velvet recipe?? Ive tried a few but nothing seems to work like this vanilla one did!!


    Many thanks!

  70. Paul says:

    Just made Giant Vanilla Cupcake for Holy communion, little tricky getting out of own but managed. Looks pretty good for novice. Even made pink candy melt base :-). Was going to post pic but can’t.

  71. Val Terner says:

    Just taken the cake out of the oven. Actually skewered and ready in an hour, so pleased I checked! All ovens certainly differ.
    Also, it has hardly domed. I tried when filling the two halves, just pulling the centre of the cake back, leaving a ‘little well in the middle’.

    But, I want to thank you for a lovely recipe.
    Simple to follow and smell great! Once buttercreamed, it will look the biz.
    So thank you so much!

  72. sue says:

    I would like to make a coconut and lemon version will I need to substitute the coconut for some of the flour
    Thanks sue

  73. Laura says:

    Hello is it 140c or 160c for a fan oven?

  74. Gillian says:

    Wow!! Cooked this tonight and it turned out great

  75. Kathy says:

    I absolutely LOVE this recipe! I have made countless giant cupcakes and it’s all thanks to the pink whisk couldn’t have done it without this great site!
    Thank you x

  76. Michelle says:

    I love your giant cupcake recipes. I have made several chocolate, vanilla & lemon giant cupcakes and had great success and praise. I wondered if you have any suggestions for making a Giant Coffee Cupcake?

  77. Emily says:

    I was making the giant cupcake today and I’ve tired twice now and.both time.they the middle of both sides just wondering if u knew why

    • Are you using large eggs? Its important they’re large as medium eggs aren’t enough to set the structure. Make sure you don’t open the oven door too early and be sure of your oven temperature – if it’s too low then again it will cause it to sink – checking the temp of your oven with a removable oven thermometer is the best way to be sure x

  78. Natalie says:

    I use this recipe all the time and comes out great every time! I was thinking of making a coffee cake how much coffee would I add and would I need to substitute any of the other ingredients, thanks x

  79. Joan parry says:

    I cooked this yesterday the top cooked fine but the bottom took much longer at least another 1/2 hour because the middle was not cooked ,this ment that the outer layer of the cake is hard how can make this better the cake seems a bit dry inside. Thanks

  80. Sam Illingworth says:

    Hi I’m new to your site and I’m loving the look of it! I’m going to attempt my first GCC but I’ve been asked to make a marble cake got it (chocolate and vanilla). Do you have a recipe for that at all pls? Thanks in advance! X

  81. Karen says:

    Thank you for this recipe, I would’t use any other now, it is brilliant. I have been asked to make a gluten free cake for someone. If I use gluten free flour, do you know if the result will be the same. I have never used gluten free flour before. Thank You

  82. Joanne Keenan says:

    I wanted to make a white chocolate flavoured giant cupcake – would I need to substitute anything from the vanilla recipe.

  83. Thank you so much Ruth.
    I feel I should comment as I use both this recipe and the chocolate recipe to make my giant cupcakes and they’ve worked a treat every single time, so well I am now actually selling them!
    Couldn’t have done it without this website so thank you! x

  84. kerri says:

    Hi if i wanted to add a caramel taste to this recipe would swapping the caster sugar for brown sugar be ok thanks

  85. Terri Evans says:

    I am baking my giant cupcake as I type.. ive just looked over all the comments of sticking and sinking. .. I really hope it turns out right.. never made sponge cake before.. let alone a giant cupcake.. 🙂

    • Terri Evans says:

      Wish I could upload a photo… cake didnt stick, didnt sink.. its perfectly golden… love the recipe thank you.. ♡

  86. Louise says:

    Hi I was thinking about making this giant cupcake recipe, but I’ve been reading all the comments and I see that quite a few people have said theirs have sunk, would adding a bit of baking powder to the recipe eliminate this problem?

    • Hi Louise, It would most likely make the problem worse adding baking powder as there wouldnt be enough structure to hold the rise that the extra baking powder gives. If you follow the quantities, making sure you use large eggs and be sure of your oven temperature, then the recipe always works out for me x

  87. Claire says:

    Tried this recipe twice now. I added a small circle of greaseproof paper to the top tin to help ease it out. I also made sure i whisked the life out of the butter and sugar, this helps to make a firm sponge. Its soooo important not to open the oven door till the last minute too!!

    I find the texture of the cake slightly unusual but thats because of how long you bake it for not the fault of the recipe….plenty of buttercream helps! 🙂

  88. Nadia says:

    Hi I was wondering how far in advance can I make this vanilla giant cupcake. Can u make it the week before ? Would it still be moist

    Many thanks


  89. Joanne says:

    just a tip ladies yes Stork with butter superb as creamier texture!

  90. Nicola says:

    Was nervous to try using my silicone mold again as first time both sides dipped in the middle causing huge holes..but I realised the errors of my ways…id just got a fancy new electric mixer and got a bit carried away lol..I tried your recipe last night..mixed the butter and sugar then vanilla and eggs really well but just folded the flour then milk in..made SUCH a difference and both halves turned out perfect! So I just wanted to share my experience as I have read alot about peoples giant cupcakes sinking in the middle…don’t over mix…mix only until its ‘just’ mixed. Really pleased with my results now 🙂 I think I’ll add a bit more mixture next time though as mine only filled half of each mold…and only rise to about an inch from the surface but in a dome…not sure what I did wrong there but not complaining as it’s easily fixed and I’m now confident to make a 60th birthday giant cupcake this weekend 🙂 thanku xx

  91. Liz says:

    Can i ask how you got your cake not to dome on top and be perfectly flat without having to cut any excess off? Mine always domes and I hate wasting so much cake. Thanks 🙂

  92. Teresa says:

    Hi, I was wondering what the cooking time would be if you used a silicone mould? Thanks

  93. Amanda Riley says:

    Can you tell me if using Stork is ok to use instead of butter please. Thanks

  94. Kat says:

    Hi Ruth. I am planning to use your recipe at the weekend. I would really like the base to be green – could I just add food colouring to the mixture? Thanks xx

    • Hi Kat – sorry if this reaches you too late, but yes, a green food colouring will work to tint the cake green. Use a gel paste colouring if you can as they are heat stable so the green won’t disappear on baking like a regular liquid colour may. x

  95. Jo says:

    Hi, I just wanted to know if I made my own mixture eg coffee and walnut… How much mixture would I need in terms of size of cake.. Eg 8″ 9″ etc… To fit the giant cupcake mould?
    Thank you. X

  96. thehiddenbaker says:

    I need a good blueberry muffin recipe for this tin anyone have one

  97. Claire says:

    Hiya. Just made this and it’s perfect..I’m making it for my twins birthday so want to do a chocolate version too..what quantity of cocoa powder would I use please? Thank you for any help x

  98. Nicole greenhalgh says:

    Hi i meed to make this for someone for the 28th, how long does it keep fresh for once its made?

  99. Donna says:

    Hi Ruth I am a big fan of your recipes and always use your giant cupcake recipes. I wondered if you had a version of your giant cupcake that would work well as wheat and milk free?

    Many thanks Donna

  100. Kim says:

    A big thank you for this recipe! I was nervous about trying it (I wasn’t convinced that both sides would cook evenly) but it turned out perfectly 🙂 Mine took about 1hr 25 minutes in a fan oven. I used an Eddingtons tin and greased it with cake release

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