Imagine a giant cupcake…. with a candle on the top for a birthday party or a celebration!
I have these silicon moulds that let you assemble a giant cupcake with a cavity so you can fill it with anything you desire.
I did not beleive this would work…but as they say trying is believing and thats what i did !
I made this eggless almond cruchie batter and then just topped it with ready made canned whipped cream.
Simple and easy and i know all of you are just waiting for this recipe so here you are.
You can also make this cake in any mould you like. If you want to buy this gigantic cupcake mouold do contact me
FOR THE CAKE:
250 ml of milk ( i took a glass that measured 250 ml of milk and used that glass as a measurement ok??)
2.5 measurements of white flour
1.5 measurements of sugar
125 grams of melted butter
1/2 measurement of ground almonds in caramel (please see the recipe on my page too)
1 teaspoon of good quality vanilla or almond essence
2.5 teaspoons of baking powder
3/4 teaspoon of soda bicarbonate OR 2 eggs
a little extra milk if the batter is too dry ( i used semi skimmed milk)
1 teaspoon of vinegar
a pinch of salt
Preheat the oven to 180 degrees-
Add the sugar to the melted butter and mix well. Add the flour and the milk alternatively till both are used up. Add the ground almonds, the vinegar, the essence, the salt, and the baking powder and soda bicarb or the EGGS…. mix well. The batter should be smooth. I mixed it by hand.
Put it into thepregreased gigantic cup cake mould and bake till done, this will take about 35-40 minutes. Insert a toothpick in and if it comes out clean means your cake is done. Put the moulds into a wiring rack and cool completely.
Fill the hollow part when its absolutely cool with the filling of your choice. I filled it with caramel (dulce de leche)
To make caramel at home just take an unopened can of condensed milk and put it in a pot and cover it with water and boil it for two hours OR in the pressure cooker for 45 minutes. Cool completely and here you have home made cost effective caramel!!
You can fill it with nutella, chocolate…anything you like…marmalade of your choice, fresh whipped cream…etc
I then topped it with canned sweetened whipped cream and a few raspberries.
NITU DIDI TIP: If your allergic to nuts omit them and add the same amount of flour instead
To make it healthy you can make it with whole wheat flour and some oat flour.
You can even make the bottom part of the cupcake in vanilla flavor and the top part in chocolate flavor by separting the batter and flavoring one part with cocoa powder.
I am showing you a pic of the gigantic cupcake cut and filled with caramel too!
Happy baking, happy eating and lots of smiling 🙂