GIANT CUPCAKE
375 g self-raising flour
375 g castor sugar
3/4 teaspoon baking soda / bicarb
375 g unsalted butter, soft
6 large eggs
4.5 tablespoons milk
1 teaspoon vanilla
Sift together flour, caster sugar and baking soda.
Add the butter and eggs and mix with electric mixer for about 1 minute.
Add the milk and vanilla and make sure everything is well mixed.
The batter is on the stiff side, so don’t worry.
Pour the batter into the prepared pans and bake in a preheated oven at 170°C for about 40 – 45 minutes.
Remove from the oven and let the cake cool.
Butter icing was made from 300 g unsalted butter, 675 g icing sugar sifted, 4 tablespoons milk and 1 teaspoon vanilla, mixed together.
Note – cake is very tasty when enjoyed the same day, otherwise it is dry the next day.
Recipe: Jemma Wilson
Photo: Frances Smith
