Giant Sunflower Cupcakes Recipes

GIANT CUPCAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.
• Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.

SUNFLOWER CUPCAKES

Steps:

• Starting at edge of an unfrosted cupcake, pipe 3 to 4 circles of petals with buttercream, working inward and overlapping, leaving center empty. Fill center with chocolate-covered sunflower seeds.

GIANT SUNFLOWER CUPCAKES

Steps:

• Frost the cupcakes with the buttercream. Create a dip in the center of the cupcake about 3/4-inch across. Adhere the coconut grass to the outer edge of the cupcakes.
• For the petals: Place the egg yolk-tinted frosting in a pastry bag with a #70 leaf tip.
• Hold the bag at a 45 degree angle with the tip lightly touching the surface just inside the dip in the cupcake (with the wide part parallel to the surface). Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax pressure as you pull the tip toward you, drawing the petal to a point near the edge of the cupcake. Stop squeezing and lift the tip away.
• Repeat all the way around the cupcake, slightly overlapping the petals. Repeat with remaining cupcakes.
• Fold a piece of paper in half and place the chocolate sprinkles in the center. Using the folded corner as a guide, pour the sprinkles into the hole in the middle of the cupcake. Repeat with remaining cupcakes.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and top with a rack.
• Toss the coconut with the green and yellow food coloring, depending on desired color. Sprinkle with water if necessary to disperse the color. Drain. Spread evenly on the rack, place in the oven and bake until dry, 10 to 15 minutes. Makes 2 cups.

GIANT CUP-CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and lightly flour four 8-inch cake pans and one 9-inch tempered glass mixing bowl.
• Prepare the vanilla cupcake or cake mix batter. Mix the crushed sandwich cookies into the batter.
• Fill a 9-inch tempered glass mixing bowl halfway with batter. Divide the remaining batter among the cake pans, filling them about halfway up the sides. Bake the cake layers for 35 to 40 minutes and the cake "dome" in the mixing bowl for 50 to 55 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove and let cool completely.
• Use a serrated knife to level the tops of the cake layers and the flat side of the cake dome (the dome will be inverted so that the rounded side forms the top of the cake). Measure an 8-inch cardboard cake round against the bottom of the dome and trim the round as needed so the cake sits just inside the cardboard.
• Stack the cake layers, spreading about 1/2 cup of the milk chocolate buttercream between each layer. Set the stacked cake on an untrimmed 8-inch cardboard cake round. Spread a small amount of milk chocolate buttercream on the top cake layer and top with the trimmed cardboard cake round, pressing down gently to adhere. Add a dab of milk chocolate buttercream on top of the cake round and invert the domed cake, trimmed-side down, onto it. Using the serrated knife, trim the stacked cake layers below the dome at an angle to come to a slightly narrower bottom (this should look like the tapered sides of a cupcake). Spread milk chocolate buttercream evenly around the sides of the trimmed cake where the "cupcake wrapper" would be. Frost the top of the cake with Champagne buttercream, making a swirled and wavy pattern.
• Cut the Pirouette cookies to the height of the "cupcake wrapper" and place next to each other around the outside of the cake. Sprinkle with multicolored sprinkles, top with a maraschino and serve!
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
• While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter.
• Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired.
• Melt the chocolate, then fold it into the buttercream. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.
• Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the Champagne, increase the speed to medium-high and beat until light and fluffy. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.