I’ve been wanting to try making some red velvet cupcakes for ages. Then I bought a giant cupcake tin. It also happened to be my birthday and I had to take something to work to share.

Enter giant red velvet cupcake.

As New Zealand is not know for it’s red velvety goodness, I turned to my favourite American baking blog, Bakerella.

It is an amazing blog by a wonderful lady and her recipes are absolutely to die for.

I decided to use her red velvet cupcake recipe from Valentine’s day and adjust the cooking time for a cake. The quantities didn’t need changing at all. It fit perfectly in my giant cupcake tin.

In cooking a cake though, you need to turn the temperature down slightly and cook for longer. I ended up being quite pressed for time and cooking if for 40 minutes, but then having to go out when it wasn’t quite cooked in the middle. I just turned the oven off and left it in there. Upon my return it was perfect, albeit a bit crispy around the edges. Charred as well.

Although this did not worry me as I needed to cut the top off both the cakes to make them flat in order to put them back together again. Just like Humpty Dumpty.

Now you can ogle the food porn:

I may or may not have skipped a few photograph steps here (by accident I swear!)

What you need to do, once the cakes are cooked, have been tipped out, and cooled. Make the icing. I used Bakerella’s cream cheese icing as well, but instead of the 6 cups of icing sugar it called for, I actually only had three left in my cupboard so that’s all I put in there. It still tasted amazing though. I don’t think three cups is really necessary. It would have been super sweet and I had excess anyway.

Which I may or may not have eaten.

Anyway, with the giant cupcake, you spread some icing on the top of the base and plop the top on it – this is so they stick together.

Once all together – ice!

Tada!