Giant Cup-Cake
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 tsps
Baking Powder2 large
Egg (at room temperature)2 cup
Sugar2 tsps
Pure Vanilla Extract4 tbsps
Milk4 cups
Powdered Sugar (1-pound box)110 g
Semisweet Chocolate4 tbsps
ChampagneDirections:
1
Special equipment: Four 8-inch cake pans, one 9-inch (2-quart) tempered glass mixing bowl and two 8-inch cardboard cake rounds Preheat the oven to 350 degrees F
2
Grease and lightly flour four 8-inch cake pans and one 9-inch tempered glass mixing bowl
3
Prepare the vanilla cupcake or cake mix batter
4
Mix the crushed sandwich cookies into the batter
5
Fill a 9-inch tempered glass mixing bowl halfway with batter
6
Divide the remaining batter among the cake pans, filling them about halfway up the sides
7
Bake the cake layers for 35 to 40 minutes and the cake "dome" in the mixing bowl for 50 to 55 minutes, or until a cake tester or toothpick inserted in the center comes out clean
8
Remove and let cool completely
9
Use a serrated knife to level the tops of the cake layers and the flat side of the cake dome (the dome will be inverted so that the rounded side forms the top of the cake)
10
Measure an 8-inch cardboard cake round against the bottom of the dome and trim the round as needed so the cake sits just inside the cardboard
11
Stack the cake layers, spreading about 1/2 cup of the milk chocolate buttercream between each layer
12
Set the stacked cake on an untrimmed 8-inch cardboard cake round
13
Spread a small amount of milk chocolate buttercream on the top cake layer and top with the trimmed cardboard cake round, pressing down gently to adhere
14
Add a dab of milk chocolate buttercream on top of the cake round and invert the domed cake, trimmed-side down, onto it
15
Using the serrated knife, trim the stacked cake layers below the dome at an angle to come to a slightly narrower bottom (this should look like the tapered sides of a cupcake)
16
Spread milk chocolate buttercream evenly around the sides of the trimmed cake where the "cupcake wrapper" would be
17
Frost the top of the cake with Champagne buttercream, making a swirled and wavy pattern
18
Cut the Pirouette cookies to the height of the "cupcake wrapper" and place next to each other around the outside of the cake
19
Sprinkle with multicolored sprinkles, top with a maraschino and serve! Whisk the flour, baking powder and salt together in a medium bowl
20
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes
21
While beating, gradually pour in the melted butter and then the vanilla
22
While mixing slowly, add half of the flour mixture
23
Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter
24
Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer)
25
On low speed, beat in the powdered sugar and then the salt
26
Add the vanilla, increase the speed to medium-high and beat until light and fluffy
27
Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired
28
Melt the chocolate, then fold it into the buttercream
29
Use immediately, or refrigerate in an airtight container up to 3 days
30
Allow to come to room temperature and beat on medium-high until smooth
31
Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer)
32
On low speed, beat in the powdered sugar and then the salt
33
Add the Champagne, increase the speed to medium-high and beat until light and fluffy
34
Use immediately, or refrigerate in an airtight container up to 3 days
35
Allow to come to room temperature and beat on medium-high until smooth