#2,639 in Kitchen & dining accessories
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Reddit mentions of Wilton Giant Cupcake Pan, 6-Cup Jumbo Muffin and Cupcake Pan
Sentiment score: 2
Reddit mentions: 3
We found 3 Reddit mentions of Wilton Giant Cupcake Pan, 6-Cup Jumbo Muffin and Cupcake Pan. Here are the top ones.
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- READY, SET, BAKE: Bigger is definitely better when it comes to muffins and cupcakes with this jumbo muffin and cupcake pan. This giant cupcake and muffin pan can also be used for angel food cakes, to mold gelatin, ice cream or mousse
- PERFORMANCE: The durable steel construction of this muffin pan is designed to spread heat throughout the pan evenly and to prevent warping. The large handles make this pan easy to transfer to and from the oven, even while wearing oven mitts
- NON- STICK: No matter what you're making, the durable non-stick and scratch-resistant coating on our muffin pan allows your food to slide or pop out easily, making cleanup almost effortless
- CARE INSTRUCTIONS: This Wilton muffin and cupcake pan is dishwasher safe; however for best results, wash in warm, soapy water before first and after each use
- INCLUDES: 1 giant cupcake and muffin pan, dimensions: 8.75 x 13.5 x 2 in. (22.2 x 34.3 x 5 cm); Cavity size: 4 in. dia. x 1.75 in. (10 cm diam x 4.5 cm). Limited 5-year warranty
Features:
Specs:
| Color | Non stick gray |
| Height | 2 Inches |
| Length | 13.5 Inches |
| Release date | March 2007 |
| Size | Kingsize 6 Cup |
| Weight | 1.212542441 pounds |
| Width | 8.75 Inches |
Preheat the oven to 180C/350F. To prepare the baking tin, spray non-stick baking spray into the pan so the sweetrolls will come out easily. Do not overspray.
In a large bowl cream the butter, sugar, vanilla extract and maple syrup together until pale and creamy. Add the eggs one and a time and mix well.
Sift in the self-raising flour and cinnamon then add the milk and stir gently until a smooth batter forms.
Fill the prepared muffin tray with the batter, filling each well nearly to the top and place in the pre-heated oven for 25-30 minutes or until golden brown (a skewer inserted should come out clean when cooked thoroughly). Set aside and allow to cool completely while you prepare the frosting.
For the Sweet Rolls:
180g / 1 Cup Butter (Room Temperature)
175g / ¾ Cup White Caster Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Maple Syrup
2 Eggs (Room Temperature)
250g / 2 Cups Self-Raising Flour [MEASURE 250g ON A SCALE]
2 Teaspoons Ground Cinnamon
125ml / ½ Cup Milk
For the Frosting:
200g / 1 Cup Cream Cheese
55g / ¼ Cup Butter
1 Teaspoon Vanilla Extract
125g / 1 Cup Icing/Confectioners Sugar
Remove the rolls from the tin and let cool completely, about 1 hour.
•Carefully slice the puffy top off . Turn the cake upside down so that the cut top is now the bottom.
Cut a small hole in the top of the cake that’s about 1cm deep and 1cm across.
Dip roll into glaze once, remove, wait 10 minutes, then dip a second time. Let sit for a minute.
•Enjoy your sweetrolls!
Link for pan (you must use this one, no other pans work for this recipe):
Wilton Giant Cupcake Pan, 6-Cup... https://www.amazon.com/dp/B000NBQFUU?ref=ppx_pop_mob_ap_share
You're probably looking at about half a stick of butter in that photo. I used half of this recipe (except I used honey instead of maple syrup, as it was a traditional Viking sweetener) to make two, so that should give you a good idea.
However, you don't need to use that recipe! If you're looking to make something that resembles a sweetroll, find your favorite (healthy?) muffin recipe, bake it in this thing, and top it off with a frosting or icing of your choice.
How about a giant cupcake pan. The reviews put each cup at about 3x3 inches, which with the muffin top should be very close to your goal. The picture from this review shows a similar shape to your pictures (IMO).