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.
9 ingredients4 steps
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Cupcake
340gUnsalted butter (softened)
340gBillington's Unrefined Golden Caster Sugar
340gAllinson's Self Raising Flour
2 tspBaking powder
6Free range large eggs
For the Buttercream
150gUnsalted butter (softened)
500gSilver Spoon Icing Sugar
1/2 tspPink food colouring gel
For the Decoration
A handfulSprinkle decorations
Utensils
Giant cupcake mould/baking tin
Piping bag
Large star nozzle
Nutritional information per 173g serving
Energy 866cal
Fat 44g
of which Saturates 26g
Carbohydrates 109g
of which Sugars 84g
Protein 8.2g
Salt 0.69g
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.
Ingredients for this step
340gUnsalted butter (softened)
340gBillington's Unrefined Golden Caster Sugar
6Free range large eggs
Step 2
Sieve in the flour and baking powder and mix well.
Ingredients for this step
340gAllinson's Self Raising Flour
2 tspBaking powder
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.
