Nothing says celebration like a giant cupcake, but how in the world do you go about making one? Grab yourself a giant silicone cupcake mold, some cupcake ingredients, these instructions and get baking. Your dazzling dessert will really take the cake.
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Silicone Giant Cupcake Recipe
You can find a giant silicone cupcake mold at novelty stores, hobby shops, craft suppliers and online retailers. These flexible pieces of bakeware have become popular not only for their bright colors, but also for their versatility and ease of use. According to Iowa State University Extension and Outreach, silicone is approved by the FDA as a food-safe material that will not leach into foods and is rated for temperatures up to 500 degrees Fahrenheit.
Silicone is naturally nonstick; however, it is recommended that you use a nonstick cooking spray or butter anyway, just to make sure your cupcake releases from the mold easily after baking. You can also dust the surface lightly with flour before pouring in your cake batter.
You can use any cake or cupcake recipe or a cake mix. Just make sure you prepare enough to fill both sides — top and bottom — of your giant silicone cupcake mold. Once you have your ingredients mixed according to the directions and your oven is properly preheated, place the top half and bottom half of your mold on separate cookie sheets. The bottom will take longer to cook than the top, so you need to be able to easily remove the top before the bottom is done.
Pour your batter into both halves of your cupcake mold up to the designated fill line. Put the cookie sheet with the bottom half of the cupcake into the oven on the lower rack and the sheet with the top of the cupcake on a rack positioned just above. Halfway through the suggested cooking time, switch the trays.
Test the top of the cupcake for doneness using a toothpick inserted into the middle. When it comes out clean, it is done. Remove the mold from the tray and place it on a cooling rack. Continue to bake the bottom half of the cupcake until a toothpick inserted in the middle comes out clean. Remove it from the oven and transfer the mold to a cooling rack.
Have a health nut or vegan in your crowd or just want your kids to eat more veggies? There are many ways to make a sweet and delicious giant cupcake while increasing the nutritional value of your creation. The Academy of Nutrition and Dietetics offers a recipe for chocolate cupcakes made with grated zucchini, applesauce and whole-wheat flour. Celebrate Your Plate's Chocolate Surprise Cupcakes use canned pumpkin puree, chopped walnuts and apple juice instead of added sugar.
Assembling and Decorating Your Cupcake
When both sides are cool enough to handle, cover the bottom mold with a plate and invert. You should be able to lift the mold easily away from the cake. Do the same with the other mold. Allow both sides to cool completely. Use a serrated knife to trim the tops of each side so they're level. Now, put the two halves together to form your cupcake.
It's time to decorate! Vanilla and chocolate icings are classics, but there are so many other ideas from classy to crazy. If you're decorating for a holiday, such as Fourth of July, use vanilla icing and blue and red sprinkles. For Christmas, vanilla icing with red and green sprinkles or candies will tie your theme together. For a teen's birthday, think pink icing with sprinkles or glitter. For a healthy icing option, try our recipe for Low-Sugar Sweet Potato Chocolate Frosting.
Spread your icing with a spatula or try your hand with a piping bag. Using various shapes and sizes of tips, you can make swirls, spirals and delicate flowers. Master the techniques, and the possibilities are endless.
Read more: 10 Desserts That Won't Derail Your Diet