Giant Red Velvet Birthday Cupcake
March 1, 2010 at 10:10 AM | Posted in cupcakes, wilton | 31 CommentsTags: Elisa Strauss, giant cupcake pan, red velvet
Yesterday was my Hubs birthday.
He’s now the ripe ol age of thirty one. (He says when I spell it out it doesn’t seem so bad.)
(Shout out to my friend, Stephanie‘s boy toy, John, who shares the same birthday too!)
I can’t believe I’ve known him for the last 12 birthdays. And I bake him a cake every year. I wish I had kept pictures of all those cakes. I’m certain I’d be LAUGHING MY A$$ OFF over them.
Let’s just say… I wasn’t a cake baker back then. There were a lot of box mix in a 9×13 pan with sprinkles and cheap $0.99 candle days. But since Hubs wanted to get in my pants make me happy, he ate every one.
He’s a good man. I think I’ll keep him around a little longer.
But I’ve been spoiling him. My cakes are getting progressively better (I hope?) but all he wants is Red Velvet. I offered him chocolate variations, Funfetti, Rainbow, Coffee flavored but he turned his nose up at all of them. His MO (modus operandi) is always the same. It’s Red Velvet or nothing. Ok fine. FINE. I’ll give you your Red Velvet but I’m doing it MY way.
In a GIANT cupcake pan.
It had to be a GIANT cupcake b/c I’ve been playing around with the idea of making a chocolate “liner” for it. And this was the perfect opportunity to try it! Can you believe my horror when I realized that my chocolate liner idea wasn’t as original as I thought?? Wilton had the idea first. I guess my idea was so 2008. I hate when that happens. It makes me feel old. Like when people tell me that side ponytails and leg warmers with heels are out. Say it aint so!
But but but… I can redeem myself. I have ideas on how to expand the original idea. Different color candy melts. Combining 2 colors to make a design… Polkadots, swirls, stripes. I just have to find someone who needs a GIANT cupcake first. Hmmm… My godsons’ birthday is 2 months away. That’s not too early to make his birthday cake right?
Giant Red Velvet Birthday Cupcake
Recipe adapted from Confetti Cakes
Makes 1-Giant Wilton Cupcake + 12 cupcakes
INGREDIENTS
For chocolate cupcake “liner”
3 cups candy melts* (I used 2 cups Merckens Cocoa Dark & 1 cup Cocoa Lite)
* You’ll probably have some chocolate leftover but I’d rather start off with more than less
For red velvet cupcakes
3-1/2 cups cake flour
1/2 cup unsweetened cocoa powder (I used Hersheys)
1-1/2 tsp salt
2 cups canola oil
2-1/4 cups + 1 tbsp granulated sugar
3 large eggs
1/3 cup (3 oz) of red food coloring (I used 2 oz)
1-1/2 tsp vanilla extract
1-1/4 cup buttermilk
2 tsp baking soda
2-1/2 tsp white vinegar
For cream cheese frosting
1/2 cup (1 stick) unsalted butter, room temperature
8oz cream cheese, room temperature
8 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
INSTRUCTIONS
To make chocolate liner—
Place candy melts in a heatproof bowl and melt in intervals of 30 secs in the microwave. Stir between intervals until chocolate is melted and smooth. Dollop some chocolate into the bottom of the Giant Wilton Cupcake Pan and using a food dedicated paintbrush pulled the chocolate up the sides.
Coat the sides liberally and let set in the refrigerator for about 15 minutes or overnight. Feel free to add a second coat if you desire for good coverage. (Just remember, the thicker the layer of chocolate the more you’ll have to trim down your “cake” to make it fit inside.) Unmold the chocolate by using your hand and wiggling slightly until it slips out.
To make cupcake—
Preheat oven to 350F. Spray the inside of the Giant Wilton Cupcake pan with PAM and lightly dust with flour. (I forgot to oil+flour my pan and it still came out with a little jiggling.)
In a large bowl, sift the cake flour, cocoa and salt. Set aside.
In a stand mixer, fitted with a flat beater, combine the oil and sugar. Beat on medium speed until well incorporated. Reduce the mixer speed to low and add eggs, one at a time, beating well after each addition. Slowly dd the food coloring and vanilla extract. (Be careful of splashing!)
Alternately add the flour mixture and the buttermilk in three additions, ending with the flour mixture. In a small bowl, stir the baking soda and vinegar and add to the mixer. Beat for about 10 seconds so everything is thoroughly combined.
(1) Fill “bottom of cupcake” about 2/3 full and bake for 20 minutes. Fill “top of cupcake” and bake the whole thing for an additional 35-40 minutes or until a toothpick inserted in the middle comes out clean. (This is the method that works for me b/c the “top” tends to come out overbaked if you do both at the same time.)
(2) Fill cupcake liners about 1/2-2/3 full and bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
To make frosting—
In a stand mixer, fitted with a flat beater, combine the butter and cream cheese. Add 1 cup of powder sugar. Mix well. Add the vanilla and milk. Slowly add the remaining powdered sugar until everything is well combined and you get a smooth stiff consistency. (Note: You may not use all the powdered sugar.)
To assemble giant cupcake—
Carefully hold the “bottom” above the chocolate liner to estimate how much you will need to carve off to fit inside the liner. Using a serrated knife, carve around the circumference as needed. Then level out the tops of the “bottom” cake and “top” cake. To make a layered cake, cut the “bottom” in half and then each half in half again. (Don’t worry! No leftovers were trashed in the making of this cake. *burp*)
Frost the top of each layer but do not assemble “bottom” yet. Frost the “top” with a crumb coat and put in the refrigerator to set for about 15 minutes. Gently assemble the “bottom” layers inside the chocolate liner one layer at at time.
NOTE: Trust me. I tried to assemble the cupcake bottom layers first and then put the whole thing inside and it DID NOT work out very well. The weight of the bottom was so heavy from the frosting that when I “dropped” it inside, the whole chocolate liner cracked and broke. I think I remember screaming.
Place the “top” on the “bottom” and frost the top with a 2nd layer of frosting in any method you like. I decided to go with the simple uncomplicated spatula “spackled” look rather than dirty up my piping bag+ tips.
Add some sprinkles and sparkler candles and it’s just what a 31 year old needs to feel 1 year older but still young at heart.
ENJOY!
Husband rating: A+
He is a self proclaimed Red Velvet connoisseur so he KNOWS red velvet. And he had nothing but raves for this one esp with the chocolate liner. I think he said something like “… I don’t mind getting older if I get cake like this every year. This might have to be the go-to recipe, Honey.” What? Oh you have no idea how HUGE this moment is.
Wifey rating: A+
This “cake” recipe was moist+fluffy just the way I like cake. It was great with the cream cheese frosting but I J’DORE the chocolate liner. I have a feeling you’re gonna see many GIANT cupcake liners in my future.
Other rating: A+
Our family and friends were smitten with the chocolate liner. There were many raves for the red velvet and all that was left at the end of the celebration were crumbs. That’s always a good sign!
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I’d give it an A++!
Love the chocolate liner idea – and my daughter would SO love a giant cupcake for her birthday. Now I have the next 9 months to plan it all out, hehe ;)
Comment by Grapefruit — March 1, 2010 #
I love the look of that cupcake with the liner! I’ve been trying to avoid buying the giant cupcake pan, but I’m beginning to think I might really need it :)
Comment by Tracey — March 1, 2010 #
you are so adorable! what a great idea.. 2008 what? i give you all the credit. i have never seen wilton make something so creative, tastey, and unique, PLUS it was made out of pure love, thats extra points.
Comment by Carolyn — March 1, 2010 #
Clara, that is SWEET!! I am inspired by your humongous cupcake!!
Comment by Aileen — March 1, 2010 #
What a great idea! I have that pan and have made a couple of cakes with it and always find it difficult to frost the “liner” part. I think I’ll try this next time!
Comment by Darcey — March 1, 2010 #
I’m sold. I’ve held out on the giant cupcake pan b/c I didn’t really like the way they looked so messy when iced. But… this is adorable. I will refuse it no more.
Comment by Amanda — March 1, 2010 #
wow i loooove the chocolate liner! what a cool idea! also, how do you get the google docs link to pop up so that it’s so easy to print the recipe?
Comment by Carly — March 1, 2010 #
I make a text only version of the recipe via Google Docs and link it to the words using HTML. Some information on “Creating a hyperlink” (here). Shoot me an email if you need more precise instructions.
Comment by CB — March 4, 2010 #
That looks amazing and delicious! I had never thought of making a liner, brilliant! I will give you full credit since I heard it from you first ;) Wilton doesn’t need it lol
Comment by Jenn — March 1, 2010 #
Love the chocolate liner idea. Ooh..with flavored candy melts..the possibilities are endless!
Comment by Linda — March 1, 2010 #
‘my cakes are getting progressively better i hope’? they definitely are! This cake is amazing! what a lucky husband you have! I love the way you’ve covered the bottom of it in chocolate! and split the cake into layers with frosting in between, I always wondered if giant cupcakes would be a bit dry in the middle but not your way! this is so awesome!
Comment by Cupcake Crazy Gem — March 2, 2010 #
I have the giant cupcake pan, but I have never thought to make a chocolate liner. What an awesome idea! I’ll have to try it!
Happy birthday to your hubby!
Comment by Patrice — March 2, 2010 #
Love, love, LOVE the chocolate liner! You are so brilliant! It all looks so good!
Comment by pamela — March 2, 2010 #
I have seen this beofre, and like you said…sucks when you think you are genius and come up with a brilliant idea only to be told NO, you are just an ordinary thinker by google! BUT I will say THANK YOU for posting a tutorial on this..I was super scared about the “shell” cracking and you have shown me the light!
Comment by shelly (cookies and cups) — March 3, 2010 #
SHUT THE FRONT DOOR! Might be the coolest cake I’ve ever seen…I love it. And I refuse to acknowledge the fact that Wilton did that in 2008….I’m saying it a CB 2010 all the way! You’ve also cemented that I DO need one of those pans…yes..it’s decided..I will have one. :)
Comment by Suzy — March 5, 2010 #
Oh this is awesome. Who is Wilton? O:-) You are the queen of originality hehe. But seriously, that’s a great way to make the giant cupcake more believable, not to mention delicious to boot I’m sure.
Comment by Xiaolu @ 6 Bittersweets — March 5, 2010 #
That;s a huge cupcake.. How many people can actually eat that?
Comment by Motorbike Helmets — March 6, 2010 #
Well it probably depends on how big a slice you cut per person but I’d say 6-8 servings. My husband says if it’s red velvet it’s only 1 serving though. Just his! HA!
Comment by CB — March 6, 2010 #
Wow what a fantastic idea – it looks amazing. I haven’t seen one done with a solid chocolate liner before – very impressive.
Comment by Katie — March 9, 2010 #
I love your cupcake Cake! It turned out beautiful!
Comment by rachsbabycakes — March 9, 2010 #
wow what a great idea to ice between the big cupcake layers! ive seen a few of these mega cupcakes around and was worried about the icing to cake ratio but yours looks great :)
Comment by betty — March 11, 2010 #
Thanks for the tutorial!! I’m trying it soon!!
Comment by rachsbabycakes — March 12, 2010 #
May I ask what is the best way to cut a cake like this for serving? I just purchased this cake pan and will be serving it at my sister’s baby shower along with some matching “average-size” cupcakes. LOL. I am worried about how to cut it for serving. Thanks for the great tips and recipe!
Comment by Marisa — March 13, 2010 #
I’d say it’s a little bit of trial-and-error and personal preference. I tend to cut it the way you see in this post like a traditional slice of cake but after you get past the half way point it may topple over so I rarely make the giant cupcake unless I know I’m passing out every slice! Hope that helps!
Comment by CB — March 14, 2010 #
How many does the giant cupcake serve?
Comment by rachsbabycakes — March 14, 2010 #
Well it probably depends on how big a slice you cut per person but I’d say 6-8 servings. My husband says if it’s red velvet it’s only 1 serving though. Just his! HA!
Comment by CB — March 14, 2010 #
thank you!! :)
Comment by rachsbabycakes — March 14, 2010 #
I love the way you cut the bottom of the cake into layers. It add that extra little something to the cake! I’ve been meaning to try making one of the chocolate “cupcake liners,” but just haven’t gotten around to it. When I do, I’m definitely going to be doing the bottom part of the cake like you did. Super idea!
Comment by queenofevilyumminess — March 18, 2010 #
Making a cupcake shell of this magnitude is probably one of the best ideas I’ve seen around!
Comment by Avanika (Yumsilicious Bakes) — March 23, 2010 #
[...] now I’m a fan of Shelly Kaldunski’s Vanilla Cupcakes, Hershey’s Dark Chocolate Cupcakes and Elisa Straus’ Red Velvet Cupcakes. I tend to use these basic cupcake recipes and spruce them with my own [...]
Pingback by JavaCupcake » Ask the Baker: Clara of I Heart Cuppycakes — April 28, 2010 #
absolutely wonderful!!
Comment by teriusa — May 19, 2010 #