120Total Time
20Prep Time
1Bake Time
10Serves
Easy
About the bake
Why settle for small cupcakes when you could bake a giant super-sized one! Really simple to make, this giant cupcake is the perfect showstopper to impress your friends and family.
Method
Step 1:
Preheat the oven to 160°C (320°F, gas mark 3). Cream the butter and sugar and gradually mix in the eggs.
Step 2:
Sieve in the flour and baking powder and mix well.
Step 3:
Place in the oven and bake for 1 hour. Remove from the oven and leave to cool.
Step 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.
Ingredients
MetricImperial
For the Cupcake
- 340g Unsalted butter (softened)
- 340g Billington's Unrefined Golden Caster Sugar
- 340g Self-raising white flour
- 2 tsp Baking powder
- 6 Free range large eggs
For the Buttercream
- 150g Unsalted butter (softened)
- 500g Silver Spoon Icing Sugar
- 1/2 tsp Pink food colouring
For the Decoration
- A handful Sprinkle decorations
Utensils
- Giant cupcake mould/baking tin
- Piping bag
- Large star nozzle
Recipe Reviews
Very good recipe, very much would recommend this.
Ingredients
MetricImperial
For the Cupcake
- 340g Unsalted butter (softened)
- 340g Billington's Unrefined Golden Caster Sugar
- 340g Self-raising white flour
- 2 tsp Baking powder
- 6 Free range large eggs
For the Buttercream
- 150g Unsalted butter (softened)
- 500g Silver Spoon Icing Sugar
- 1/2 tsp Pink food colouring
For the Decoration
- A handful Sprinkle decorations
Utensils
- Giant cupcake mould/baking tin
- Piping bag
- Large star nozzle