I normally make my giant cupcakes in a tin pan:
But one of my cake friends recommended to me her silicone one:
And it was definitely much better than my tin pan! The metal tin is a huge design flaw in that the base and top are connected – yet the base takes significantly longer to cook through than the top, which contains less batter.
However the other huge benefit of the silicone pan is that you can make a “patty pan” from chocolate or candy melts, which really makes your cupcake look professional!
I won’t bother explaining how to do it – I followed My Cupcake Addiction’s tutorial on Youtube and I did not have any issues. She makes it seem easy – and it is! The tutorial is in 3 parts (Part 1, Part 2, Part 3).