Il 7 Febbraio è sempre un giorno speciale nella nostra famiglia. E' un giorno di festa perché mio figlio compie gli anni. Oggi 27 anni fa nevicava, oggi oggi invece splende il sole e con i raggi che obliquamente entrano dalla finestra riversandosi sui festoni e sulle stelle filanti che pendono alle pareti vi scrivo questa ricetta per il Giant Cupcake che spero di riuscire a preparare questa sera.
27 years ago today it was snowing.....today I'd like to share this Giant Cupcake recipe with you:
Ingredients for the GIANT Cupcake:
450g softened butter
450g caster sugar
8 large happy eggs (ovvero da agricoltura biologica)
450g flour
2 level tsp baking powder (una bustina di liveito per dolci bio)
2 tsp of vanilla (seeds extracted from vanilla pods)
3 tbsp whole milk or cream
a Giant cupcake tin
For the buttercream topping:
110g unsalted butter, softened
500g icing sugar (il nostrano zucchero al velo)
60ml milk, room temperature
1tsp vanilla extract
Food colouring and eventually some jam if you desire.
For the Cupcake
Set the oven to 180ºC and grease the giant cup cake mould.
First beat the sugar, butter and vanilla until smooth, then gradually add the beaten eggs, flour and baking powder. Mix well until the mixture is smooth.
Place half of the mixture in each side of your mold to about ¾ full, baking time vary from 50 mins - 1 hour 15 mins depending on your oven, you know your cake is done when it is springy to touch.
Once cooked allow it to cool for 20 minutes before tipping out. If the cake has risen over the mould it is easy to trim with a bread knife whilst in the tin before you tip it out.
Hold the cooling rack tight on top of the moulds and turn them out, it is best to leave them for another hour or two until totally cool and settled.
The Topping
Beat the butter, icing sugar, milk and vanilla together in a bowl until light and fluffy. If you wish to add coloring then do that now.
Sandwhich the two sections of your giant cupcake together using either just buttercream, or jam and buttercream. Sandwich the sections together by adding enough filling to unite them tightly.
450g softened butter
450g caster sugar
8 large happy eggs (ovvero da agricoltura biologica)
450g flour
2 level tsp baking powder (una bustina di liveito per dolci bio)
2 tsp of vanilla (seeds extracted from vanilla pods)
3 tbsp whole milk or cream
a Giant cupcake tin
For the buttercream topping:
110g unsalted butter, softened
500g icing sugar (il nostrano zucchero al velo)
60ml milk, room temperature
1tsp vanilla extract
Food colouring and eventually some jam if you desire.
For the Cupcake
Set the oven to 180ºC and grease the giant cup cake mould.
First beat the sugar, butter and vanilla until smooth, then gradually add the beaten eggs, flour and baking powder. Mix well until the mixture is smooth.
Place half of the mixture in each side of your mold to about ¾ full, baking time vary from 50 mins - 1 hour 15 mins depending on your oven, you know your cake is done when it is springy to touch.
Once cooked allow it to cool for 20 minutes before tipping out. If the cake has risen over the mould it is easy to trim with a bread knife whilst in the tin before you tip it out.
Hold the cooling rack tight on top of the moulds and turn them out, it is best to leave them for another hour or two until totally cool and settled.
The Topping
Beat the butter, icing sugar, milk and vanilla together in a bowl until light and fluffy. If you wish to add coloring then do that now.
Sandwhich the two sections of your giant cupcake together using either just buttercream, or jam and buttercream. Sandwich the sections together by adding enough filling to unite them tightly.
Auguri di buon compleanno a tuo figlio e a te che lo hai messo al mondo. Per quanto riguarda la ricetto ti ringrazio perchè ho lo stampo già da tempo e non l'ho utilizzato per mancanza di ricette. A presto!
RispondiEliminaprego maria grazia, spero che il cupcake gigante sia riuscito. io lo faccio domani tardo pomeriggio. non vedo l'ora di usare lo stampo.
Elimina