Giant cupcake - recipe
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Prepare
-
Serves
10 -
Cook
-
Skill
Easy
Ingredients
- 340 g Butter (unsalted)
- 340 g Unrefined golden caster sugar
- 340 g Self-raising white flour
- 2 tsp Baking powder
- 6 Egg(s) (free range)
For the buttercream icing
- 150 g Butter (unsalted)
- 500 g Icing sugar
- ½ tsp Pink food colouring
For the decoration
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1
Preheat the oven to 160°c (320°F, gas mark 3). Cream the butter and sugar and gradually mix in the eggs.
For this step you'll need:
- 340g Butter (unsalted)
- 340g Unrefined golden caster sugar
- 6 Egg(s) (free range)
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2
Sieve in the flour and baking powder and mix well.
For this step you'll need:
- 340g Self-raising white flour
- 2tsp Baking powder
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3
Place in the oven and bake for 1 hour. Remove from the oven and leave to cool.
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4
To make the buttercream, mix in the required amoung of colour to the butter. Gradually add icing sugar and mix together. Pipe onto the cooled cake and decorate with sprinkles and glitter.
For this step you'll need:
- 150g Butter (unsalted)
- ½tsp Pink food colouring
- 500g Icing sugar
- Sprinkle decorations
- Edible glitter
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