Name: Giant cupcake cake
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Ingredients: 185 gram butter, chopped, at room temperature; 1 cup caster sugar; 2 teaspoon vanilla extract; 3 eggs; 3 cup self-raising flour, sifted; 1 cup milk; coloured musk sticks; 1 maraschino cherry; birthday decorations of choice; Icing; 125 gram butter, chopped, at room temperature; 1 1/3 cup icing sugar, sifted; 2 tablespoon milk

Giant cupcake cake

Makes 1 Item

Prep

40M

Cook

50M

Total

1H 30M

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Ingredients

185 gram butter, chopped, at room temperature

1 cup caster sugar

2 teaspoon vanilla extract

3 eggs

3 cup self-raising flour, sifted

1 cup milk

coloured musk sticks

1 maraschino cherry

birthday decorations of choice

Icing

125 gram butter, chopped, at room temperature

1 1/3 cup icing sugar, sifted

2 tablespoon milk

Method

1.Preheat oven to 180°C. Lightly grease a giant cupcake pan or pudding basin.

2.In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs one at a time, beating well after each addition and scraping down sides of bowl.

3.Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour.

4.Spoon mixture into prepared pan. Bake for 30 minutes. Reduce temperature to 160°C and bake for a further 15-20 minutes or until cake is cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.

5.Meanwhile, make icing. In a bowl, using an electric mixer, beat butter until very pale. Gradually add half the icing sugar, beating until combined. Add milk and remaining icing sugar, beating until smooth.

6.Place cake on a board. Spread a little icing over cake. Cover top and sides with icing. Place musk sticks around sides of cake. Top with cherry. Decorate with candles.

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Ingredients

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