Giant Cupcake

1. Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.

2. Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.

3. Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.

Cook's Notes:

If you have a kitchen scale, use it to measure the butter, sugar, and flour in this recipe as the original recipe is in metric. You will need 12 ounces (340 grams) of each.

You can add your favorite flavorings to this giant cupcake recipe, which is a great base recipe. Try adding almond extract instead of vanilla for an almond-flavored cake; for a citrus flavor you can add 1 to 2 tablespoons of lemon or orange zest; and for a chocolate chip cake, try adding 3/4 cup of mini chocolate chips. Get creative and enjoy decorating your giant cupcake!