GIANT CUPCAKE WITH ICING
125 ml Stork Bake margarine, room temperature
312 ml castor sugar
3 eggs
5 ml vanilla essence
625 ml flour
2.5 ml salt
15 ml baking powder
167 ml milk
6 drops pink food colouring
Icing:
375 g stork bake margarine
750 g icing sugar
5 ml vanilla essence
milk to soften
For chocolate icing add cocoa to icing mixture, I did not measure mine, but 125 ml to 185 ml should be enough.
Cream the Stork Bake and sugar together. Add the eggs, one at a time, beating well after each addition. Add vanilla essence.
Sift dry ingredients and add alternatively with milk, mixing well.
Grease a giant cupcake pan and divide the mixture between the two sides. Tap lightly to break large air bubbles.
Bake at 180°C for 40 – 45 minutes or until a skewer comes out clean, and then turn onto a wire rack and allow to cool before icing.
Soften your margarine. Mix icing sugar and cocoa powder, and add to margarine. Beat and add milk little by little to make a soft icing. Be careful not to use to much milk, otherwise the icing will not keep its form. Add vanilla and mix. Ice as desired.
Photo: Elaine Steyn Steyn
