Hello and welcome to Cupcake Addiction's Giant Cupcake Basics Part 2 Tutorial.
For those of you that were with us in Part 1, you've already learned how to make your
giant cupcake patty pan or cupcake case.
Now we're moving on to lesson 2 which we will learn how to fill, how to bake and also how
to extract our giant cake from the giant cupcake case.
Tools and equipment that I have here today: I have a giant silicon, so a flexible patty
pan, or cupcake case.
You can also use one of the stainless non-stick.
I prefer the silicon.
I just find the cupcake's a little bit easier to get out of the silicon cases.
I also have a large spoon.
A spatula.
I have some non-stick cooking spray.
If you don't have any cooking spray, you can use butter to grease your pan, otherwise some
Crisco or equivalent.
I've pre-made enough chocolate cupcake butter to make 24 cupcakes.
This should be enough to fill my pan.
And I also have just a standard non-stick baking tray.
Alright, let's get started.
First up, we're going to grease our cupcake case.
I'm going to take my spray.
Give it a good shake up.
I'm going to give that case a nice coating of non-stick spray, being sure to get right
around the edges.
You do want to make sure you use plenty of spray because you do want that cupcake to
come out nice and seamlessly at the end.
Secondly, we're going to be filling with our cupcake butter.
I like to use a spoon.
Let's just spoon that in so that I get too much butter up the sides of the giant cupcake
case.
Now you want to fill this to approximately two-thirds full.
You don't want to fill them all the way because you want to give them a little bit of space
to rise.
So that's about two-thirds full.
If it's a little higher, a little lower, it's not a problem because we will be doing some
carving in our next tutorial to get that giant cupcake absolutely perfect.
There we go.
Both of those containers are two-thirds full.
I'm going to place the silicon cupcake cases onto this baking tray.
If you've got one of those non-stick stainless, you don't necessarily need the baking spray.
But I find this just stops me from actually moving the outsides of the cupcake case when
I go check them in the oven, when I put them on the oven.
It just helps them to have a flat surface to hold their shape.
Those are going to go to a pre-heated moderate oven of a 175 degrees Celsius for approximately
40 to 50 minutes.
Now as we're baking this, I'm going to be checking them with a skewer.
When a skewer comes out clean in the middle of the cupcake, that's when you know that
it's cooked.
Generally, the top half is going to cook just a little bit faster than the bottom half,
another reason why I like to use the silicon mold.
The stainless mold is in one large piece so you can't take one half out when it's cooked
and leave the other half in to go a little bit longer.
So this top half here will generally take about 40 minutes, the bottom half, 45 to 50
minutes.
Let's pop those in the oven.
Alright, here we have our freshly-made giant cupcake.
It came out of the oven approximately 30 minutes ago.
I have left that to sit in the silicon pan.
I like to let it sit for at least 30 minutes after it has been baked, just helps to solidify
those edges and firm them up.
If you do try to take it out the patty pan while it is still very hot and very fresh,
apart from being very hot, it has the tendency to break up as you pull it out of the pan.
Now to get started on extracting the cupcake which is always the nerve-wrecking part, I'm
going to start just by loosening the silicon around the edges of the cupcake, just pulling
it away.
This is another one of the benefits of using the silicon rather than the metal.
Obviously, the metal is not as flexible.
Alright, I'm going to that with both halves, just pull it away at the edges to give it
a good start.
I'll start with the base.
To get the base out, I'm just going to roll these edges down, similar to what we did with
our giant patty pan.
Now I will mention, if you do have some little bits that are sticking, don't worry too much.
You see here there are a few little bits.
Don't worry too much about that.
We are going to do some carving of this cupcake so it will look a little bit neater once we've
got it all carved up.
There's the base.
You can see that's how it's shaped quite neatly.
Now for the top, the same principles apply.
We're just going to roll those edges down nice and slowly.
There's no hurry.
The top will tend to stick a little bit more.
You see there on the inside?
But that's not a problem.
I'm going to flip that upside down and just continue to just peel that away.
There we go.
Okay.
Now as you can see here, as I've mentioned, we got a few little gaps, absolutely nothing
to worry about.
I should also mention in the cooking process, you notice our tops are quite well done, very
common with a giant cupcake and nothing to worry about as we will be carving away any
crispy edges in our next tutorial.
I'm going to let those cool completely now.
They'll take 2 to 3 hours to cool all the way through.
If you'd like to join us for the next part of our Giant Cupcake Basics, we'll be learning
how to carve and layer the giant cupcake and how to pop it into that giant patty pan and
crumb coat it ready for decoration.
Thank you for watching.