Woohoo its National Cupcake Week!


Woohoo its National Cupcake Week!

I don’t need much of an excuse to make a batch of yummy cupcakes so this week my oven will be in overdrive! From an array of colours, sizes and shapes I love getting creative and adding unusual twist to my cupcakes where I can, especially when it involves moulding fondant. I would love to see some of your creations so feel free to post them!

I thought I would kick this blog post off with something I know you will love, a GIANT cupcake, yayyyy cupcake heaven I hear you cry!


For the giant cupcake:

275g unsalted butter, softened

275g golden caster sugar

6 large eggs, beaten

400g self-raising flour

80g plain flour

60g cocoa powder

75ml milk

For the chocolate buttercream:

200g unsalted butter, softened

300g icing sugar

100g melted milk chocolate

For the vanilla buttercream:

200g unsalted butter, softened

300g icing sugar

30ml milk

1tbsp vanilla extract

To decorate:

2 packs of white chocolate fingers

Sugarpaste in pink, white and blue

How I made it

Preheat the oven to 170oc / gas mark 3. Brush the two halves of your jumbo cupcake tin with oil and dust with flour.

Cupcake week

In a large mixing bowl , beat the butter and sugar together until creamy. Gradually beat in the eggs a little at a time, beating well after each addition. Sieve in the self-raising and plain flours and cocoa powder. Pour in the milk and stir until combined.


Spoon the mixture into the tin, filling each half about three-quarters full and hollowing out the centres a little as both cakes will rise quite a lot. Bake for 1 hour 30 minutes or until a skewer pushed into the centre of each cake comes out clean.



Cool in the tin for about 15 minutes before turning the cakes out onto a wire rack to cool completely.

To make the vanilla buttercream, add the butter to a mixer and beat until soft, gradually add in the rest of the ingredients until you have a smooth consistency. Repeat for the chocolate buttercream.

When the cake is cool trim the tops of the two cakes level and spread the base with some of the chocolate buttercream. Sandwich the cakes together.


Using a Palette Knife spread the bottom part with the vanilla buttercream and cover with the white chocolate fingers.


Place the remaining chocolate buttercream in a piping bag and using the star shaped nozzle pipe the top part of the giant cupcake with the buttercream.


Roll out each of the coloured blocks of Sugarpaste and using the Fondant Cutters cut out the desired number of decorations and stick them to the chocolate buttercream.



I will also be adding a different cupcake recipe to the bottom of this post each day so don’t forget to pop back and have a look.