Giant Cupcake

Method

1. Preheat the oven to 160°C (320°F, gas mark  3). Cream the butter and sugar and gradually mix in the eggs.

   • 340g Unsalted Butter (Softened)
   • 340g Unrefined Golden Caster Sugar (we like Billington's)
   • 6 Free Range Large Eggs

2. Sieve in the flour and baking powder and mix well.

   • 340g Self-Raising White Flour
   • 2 tsp Baking Powder

3. Place in the oven and bake for 1 hour. Remove from the oven and leave to cool.

4. To make the buttercream, mix in the required amount of colour to the butter. Gradually add icing sugar and mix together. Pipe onto the cooled cake and decorate with sprinkles and a ribbon.

   • 150g Unsalted Butter (Softened)
   • 500g Icing Sugar (we like Silver Spoon)
   • A Handful Sprinkle Decorations