Giant Cupcake Cake

Giant Cupcake Cake

*Preheat oven 325*F.

Cake Ingredients:

*1 and 1/2 cups Butter, softened

*1 and 1/2 cups Sugar

*6 large Eggs, room temperature

*1 Tablespoon Vanilla Extract

*4 cups Flour, sifted

*2 tablespoons Baking Powder

*2 teaspoons Sea Salt

*3 tablespoon Milk, or more for thinning

Instructions and Special Supplies:

*Bake top of cupcake 55 to 60 minutes.

*Bake the bottom 1 hour and 15 minutes or until tooth pick comes out clean.

*Parchment Paper cut to fit cupcake bottom and Butter Flavored Shortening Cooking Spray for gains cupcake pan

**Note if you do decide to bake both sides at the same time the top will get done before the bottom cake, I’ve tried removing the top cake from pan and baking the bottom cupcake side longer, it sunk in the middle. But you could always fill it with a raspberry frosting filling by adding 2 tablespoons raspberry jam to about a 1/4 to 1/2 cup a frosting and fill the sunken center. Then you can have a cream filled cupcake cake.

*Giant Cupcake Pan, Wilton. ***Note: I’ve found filling with batter and baking the top of the cake first, adding a couple of tablespoons of water to the empty bottom side of the cupcake pan, and bake. Then fill with batter the bottom side of the cupcake pan and add same amount of water to the top, empty side of the pan.

Cake Instructions:

In a stand mixer on medium-low speed with paddle attachment, cream together the butter and sugar, until pale yellow color. Mix in eggs one at a time, until combined.

Sift together in a bowl the flour, baking powder and salt. Add the dry ingredients to the creamed mixture 1/3 at a time, until incorporated. Add milk to cake batter, it is a semi-thick batter, but add 1 to 2 more tablespoons if needed.

Note: Fill the top part of the cupcake pan about 3/4 inch from the top of pan and then the remaining batter to the bottom part of the cupcake pan.

Allow the cakes to cool 10 minutes before removing from pan. Then cool completely before frosting.

Decorate cupcake cake as desired.

Recipe adapted from The Pink Whisk

Homemade Buttercream Frosting

*1 ½ cups Butter, softened (can use ½ butter flavored shortening and ½ butter)

*4 cups Powder Sugar, more if needed for a slightly stiff consistency

*2 tablespoons Heavy Cream, or as needed for desired consistency

*1 tablespoon Vanilla Extract

*pinch Sea Salt

*Piping bag with star tip, for piping on frosting/whipped topping

Homemade Buttercream Frosting Instructions:

In a mixing bowl, using a hand mixer on medium-low speed, add the butter and beat until creamy. Then add the powder sugar 1 cup at a time starting on a low speed, adding slowly. When incorporated add heavy cream, vanilla and salt, adding more cream as needed for piping or frosting consistency.

Decorate cake as desired.

For Lemon Cake:

Add zest from 2 lemons, replace milk with fresh lemon juice, add only a teaspoon of vanilla extract and 1 teaspoon lemon extract.

Lemon Frosting: Add 1 teaspoon Lemon Extract, remove Vanilla Extract

For Almond Cake

Instead of a tablespoon of vanilla, only add 1 teaspoon vanilla extract and 1 teaspoon almond extract.

Almond Frosting: Add 1/2 teaspoon Almond Extract, remove Vanilla Extract from recipe

Also See our Pancake and Pajamas Birthday Party