Hannah Banana Blog and Forum

Here’s the recipe I used to make my giant cupcake, the tin comes with its own recipe for the sponge but it actually doesn’t come with an icing recipe so I have included my own. You can get the tin by clicking the banner below, where you will receive £5 off if it’s your first purchase:

Ingredients for sponge:

• 1/2 cup (8 tablespoons) boiling water
• 1/2 cup (8 tablespoons) cocoa powder unsweetened
• 3 cups (24 ounces) all-purpose (plain) flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 sticks (339g) unsalted butter softened
• 2 cups (16 ounces) granulated sugar
• 1/2 cup (4 ounces) brown sugar firmly packed
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup (8 ounces) sour cream
• 1 cup (8 ounces) mini semisweet chocolate chips

Ingredients for icing:

Coloured buttercream:

• 200g butter (maybe more if you want it nice and thick)
• 300g icing sugar, sifted
• 30ml milk
• 1/2 teaspoon of red food colouring

Chocolate buttercream:

• Same as above but replace the 30ml of milk with 100g of plain or milk chocolate depending on how sweet you like it! Obviously no food colouring will be required.

Instructions for sponge:

• Preheat oven to 325°F (163°C). Grease and flour or use pan spray with flour to prepare pan.
• In small bowl, dissolve cocoa powder in boiling water and mix well. Set aside to cool. Stir together flour, baking soda, baking powder and salt; set aside.
• In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.
• Beat in eggs, one at a time. Add vanilla; mix well.
• Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.
• Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan.
• Bake 60-70 minutes or until toothpick inserted into centre comes out clean. Cool cake in pan on wire rack 15 minutes.
• Turn cake onto wire rack to cool completely.

Instructions for icing:

• Place the butter in a bowl and beat with a wooden spoon until soft.
• Gradually beat in the icing sugar along with the milk and food colouring or melted chocolate and continue beating until light and fluffy.
• Sandwich the top and bottom half of the cupcake together with the icing and then use the remaining icing for the top half of the cake.
• For a more professional look use an icing bag to give the icing a nice multilayered look.