Wednesday, 24 February 2010

Giant Cup Cake


* 1 cup butter, softened
* 2/3 cup white baking chips, melted and cooled
* 2 cups sugar
* 5 eggs
* 3 1/2 cups flour
* 2 tsp baking powder
* 1 tsp salt
* 1 1/3 cups light cream
* 1 tbsp vanilla


* 1/2 cup heavy whipping cream
* 1 cup strawberries

Cake Method:

* Heat oven to 325 F.
* Grease and lightly flour pan, set aside.
* In a large bowl, beat butter until creamy; stir in melted white chocolate. Add sugar and beat for five minutes until light ad fluffy, scraping bowl often. Add eggs one at a time and beat well after each addition.
* In a small bowl, combine flour, baking powder and salt. Gradually add flour mixture to the larger bowl, alternating with light cream. Mix until just blended. Stir in vanilla.
* Put the mixture into the cake mould (both halves!) and put in the oven for 65-75 mins, or until a toothpick comes out clean when poked into the cake.
* Remove and cool for 10 mins.

Filling Method:

* Beat whipping cream until stiff peaks form.
* Gently fold in strawberries
* Place in fridge.

To assemble the cupcake, return the cake to the pan and level the halves by cutting them with a serrated knife. Spread filling over the base of the top portion of the cake, still in the pan. Place the cupcake base, cut side down, on top of the filling and press gently to secure. Cover and place in fridge for 1 hour. Turn out onto a plate and decorate as you wish!

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