On Saturday Theresa hosted another Indian food dinner. Naturally I made more naan (I’m getting good at it!), but because it was our friend Pang’s birthday last week I also brought a giant cupcake. It may not look basic, but this was a pretty basic cake to make. Yeah, it was a box cake.
Surprisingly, I haven’t busted out my giant cupcake pan since I made a Giant Stout Cupcake for my friend Jocelyn’s birthday in 2013. When Theresa and I chatted about it, we didn’t really feel like anything over the top was a great idea. I offered to whip up a quick box cake, and we both agreed that a giant cupcake would embarrass Pang just the right amount 🙂
Giant Maple Pecan Cupcake
- 1 box of Betty Crocker (or any other brand) Butter Pecan mix
- 1 cup of chopped pecans
- 1 ½ cup unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 3 tsp vanilla extract
- 1 tsp maple extract
- 2 tbsp maple syrup
- Prepare your pan by thoroughly coating the sides with shortening and flour (or cocoa if you plan to make your cake chocolate!), and putting a small parchment paper circle on the bottom of the flat portion. Also get out a cookie sheet to put your cupcake pan on.
- Preheat your oven and prepare the batter as per box instructions, adding in the pecans at the very end.
- Fill your pan with batter. I used a ¾ cup because it was the first one I grabbed, using roughly a 2:3 top:bottom ratio. I mean really rough.
- Bake for 45 minutes, or until a toothpick comes out clean from each half (even though we all know the bottom bakes way more slowly).
- Let cool for a few minutes in the pan, then turn out onto a wire rack to finish cooling. Cool in the fridge for a couple hours prior to frosting your cake.
- To make the frosting, whip the butter in a stand mixer until light and fluffy. Add the confectioners’ sugar gradually, and continue to mix on medium-low. Add the vanilla, maple extract, and maple syrup; continue to mix/whip until the frosting has the texture you want.
- Before frosting, use a serrated knife to level off the domed surfaces of the cake.
- Spread some frosting on the now flat surface of the cupcake, and stick the two halves together. Frost how ever you would like!