Tuesday, November 22, 2011

How to Make a Giant Cupcake

A favorite treat just got bigger—try the Better Homes and Gardens Giant Cupcake Pan . This cupcake pan will create a 3-D cupcake for an entire party! Fun to bake, the top and bottom of the cake are baked in one 10 cup capacity pan at one time. Made from non-stick heavyweight cast aluminum which conducts heat evenly for a perfect cake. The premium non-stick surface means foods release perfectly and cleanup is a breeze.

Better Homes and Garden Recipe for Buttercake with Sour Cream Frosting 
  • cup (2 sticks) butter, softened
  • 1 1/3 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3cup buttermilk
  • Sour Cream frosting, (see recipe below)

Preheat oven to 350 degrees F. 
2. In large mixing bowl beat butter with electric mixer on medium-high for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.
3. Fill giant cupcake pan. Bake until a toothpick inserted in center comes out clean. (See instructions on pan packaging for how long to bake.) Cool in pan on wire rack for 5 minutes. Remove cupcake from pan; cool completely on wire rack.

BHG Holiday Store

Sour Cream Frosting
  • 1/2 cup (1 stick) butter, softened
  • 1 8 ounce carton sour cream
  • 1 2 pound bag powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk
In large mixing bowl beat butter with mixer 30 seconds; beat in sour cream. Gradually beat in powdered sugar. Beat in vanilla and milk. Use at once or refrigerate up to 3 days. Remove from refrigerator 30 minutes before using. Frost cupcakes with a knife, or spoon frosting into large resealable plastic bag. Snip one corner of bag and squeeze to pipe onto cupcakes.
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