Baker’s Secret Giant Choc-Orange Cupcake

Preheat oven to 190°C/170°C fan forced. Grease a Baker’s Secret Giant Cupcake Pan.

Place the butter, sugar and orange zest in the bowl of an electric mixer and beat for 8-10 minutes or until light and fluffy. Use a spatula to scrape down the sides of the bowl regularly. Add the eggs one at a time, beating well between additions.

Sift together the flour and cocoa. Using a large metal spoon or spatula, gently fold the dry ingredients into the cake mixture, alternating with the combined milk and orange juice. Mix until just combined.

Pour the mixture into both sides of the cupcake pan. Fill the top section of the cupcake 2/3 full, then the remaining mixture into the base section. Level the mixture out towards the sides of the pan. This will assist the cake in rising evenly.

Bake for 50 minutes, then cover the cake with foil and continue cooking for another 30-35 minutes or until a skewer inserted into the middle of the two cakes comes out clean.

Remove the cupcake pan from the oven and stand for 10 minutes before turning out the two cakes onto a large Baker’s Secret Non-stick Cooling Rack. Cool for 20 minutes. When the cakes have cooled, trim both sections with a sharp knife to flatten the tops and ensure the two cakes fit together evenly. Set aside until cooled completely.

Frosting: Beat the butter and orange zest in the bowl of an electric mixer. When pale and fluffy, gradually beat in the icing sugar, alternating with the milk. Using the frosting as glue, spread a little on the bottom section of the cupcake. Sit the top section on the frosting and press down. Spread the remaining frosting over the top of the cupcake and decorate with sugar decorations if desired.

Note: Food colouring can be added to the frosting if desired. Decorate with grated chocolate, lollies or sprinkles.

Serves 10-12. Recipe provided by Baker’s Secret.