Giant Cupcake

Need a recipe for a decadent cake? Try this quick giant cupcake recipe for a delicious baked treat today. Stork – love to bake.

You can do it

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Cupcake Ingredients

125ml Stork Bake, room temperature
312ml castor sugar
3 eggs
5ml vanilla essence
625ml flour
2.5ml salt
15ml baking powder
167ml milk
6 drops pink food colouring

Icing Ingredients

375g Stork Bake
750g icing sugar
5ml vanilla essence
1 Milk to soften
1 Food colouring of your choice

Step by step method

  1. Cream the Stork Bake and sugar together. Add the eggs, one at a time, beating well after each addition. Add vanilla essence.
  2. Sift dry ingredients and add alternatively with milk, mixing well. Add the food colouring.
  3. Grease a giant cupcake pan and divide the mixture between the two sides. Tap lightly to break large air bubbles.
  4. Bake at 180°C for 40 – 45 minutes or until a skewer comes out clean, and then turn onto a wire rack and allow to cool before icing.
  5. Cream the Stork Bake and icing sugar together. Add in the vanilla essence and milk to soften. Slice the top of the cupcake base and bottom of the cupcake lid so that they fit together nicely.
  6. Spread a bit of icing on the top of the cupcake base, and place the cupcake top on top.
  7. Cover the whole thing with white icing. Divide the leftover icing into three bowls and colour different colours.
  8. Place each into a piping bag with a star nozzle and ice the top of the cupcake with different stars.
  9. Cut a paper collar to fit around the base.