According to instructions, you bake both parts in a low oven temperature of about 160 degrees C. (150 for a fan oven) for an hour to an hour and a half. Not a chance! The bottom of the cake part, holding more batter, burnt around the outside and was completely runny in the middle, while our top cake was nicely scorching. Seeing no other resolution we ditched the mixture (which was incredibly reluctant to part from the pan) and after several other failed attempts, we put the cupcake tin to the back of our cupboard, branded it utterly useless, and had no intention of future use.
Alas, who knew the cupcake tin would become so useful? My friends in the 6th form were eager to be experimented upon; to desire burnt cake with their enthusiasm says a lot about the school dinners they'd alternatively have to face to avoid starvation! My mum was also willing to give the tin one last shot, but this time around avoided the expert advice and tried our own methods. An hour later...out popped our cake!
The Armstrong's Giant Cupcake Baking Instructions
- Preheat the oven to 160C/325F/Gas Mark 3 and grease (very well!) the tin.
- Cream together 6oz butter and 6oz caster sugar.
- Whisk in 3 eggs one at a time, and gradually add 6oz self raising flour, 1tsp baking powder and 1tsp vanilla essence until light and fluffy.
- Pour around 2/3 of the mixture into the deeper side of the pan and bake for 20 mins.
- Then remove from the oven and pour the remaining batter into the other side of the pan. Bake then for 30 mins.
- If you find one side is cooking faster, secure some tinfoil over that side and when cooking it should prevent any burning!
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| 18th Birthday 'Giant Cookie Cupcake' |
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| 16th Birthday cake with... |
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| ...mini rose cake |
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