Giant Cupcake
Recipe information
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Cooking:
10 min.
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Servings per container:
15
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Source:

Ingredients for - Giant Cupcake

1. White sugar - 1 ¾ cups
2. Unsalted butter, softened - 1 ½ cups
3. Self-rising flour, sifted - 2 ¾ cups
4. Eggs, lightly beaten - 6 medium
5. Vanilla extract - 2 teaspoons

How to cook deliciously - Giant Cupcake

1. Stage

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. Stage

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. Stage

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.