Giant Christmas Cupcake
1 Reviews
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.
Method
Step 1
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.
Step 2
Cream the butter and sugar together and gradually add in the eggs one by one, mixing between each egg.
Step 3
Sieve the flour, cocoa powder and baking powder into the mix and whisk until fully incorporated.
Ingredients for this step
- Allinson's Self Raising Flour (290g)
- Cocoa powder (70g)
- Baking powder (2 tsp)
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
To make the vanilla buttercream topping, beat together the butter, icing sugar and vanilla extract.
Ingredients for this step
- Unsalted butter (softened) (150g)
- Silver Spoon Icing Sugar (180g)
- Nielsen-Massey Vanilla Extract (1 tsp)
Step 10
Carefully spread a thin layer of buttercream around the outer side of the cupcake base and stick chocolate fingers around the base.
Ingredients for this step
- Chocolate finger biscuits (packs of) (3)
Step 11
Pipe or spread the remaining vanilla buttercream on to the roof of the cupcake and sprinkle with dessicated coconut.
Step 12
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.
Ingredients for this step
- Green sugar paste icing (100g)
- Sprinkle decorations (A handful)
Step 13
Use coloured sugar paste to make the additional decorations or alternatively use prebought cake toppers and get creative with your decorating.
Ingredients for this step
- Sweets (A selection)
Ingredients
For the Sponge
- 340gUnsalted butter (softened)
- 290gAllinson's Self Raising Flour
- 50gCocoa powder
- 340gBillington's Unrefined Golden Caster Sugar
- 2 tspBaking powder
- 6Free range large eggs
For the Chocolate Buttercream Filling
- 75gUnsalted butter (softened)
- 180gSilver Spoon Icing Sugar
- 70gCocoa powder
- 1 tspNielsen-massey peppermint extract
For the Buttercream Topping
- 150gUnsalted butter (softened)
- 500gSilver Spoon Icing Sugar
- 1 tspNielsen-Massey Vanilla Extract
For the Decoration
- 3Chocolate finger biscuits (packs of)
- 1kgWhite sugar paste icing
- 25gDessicated coconut
- 100gGreen sugar paste icing
- A selectionSweets
- A handfulSprinkle decorations
- 1 tbspApricot jam (melted)