Giant Birthday Cupcake
- 3/4 cup butter, chopped, at room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 None eggs
- 3 1/4 cups self-rising flour, sifted
- 1 cup 2% milk
- 1 None maraschino cherry
- None None Icing
- 1/2 cup butter, chopped, at room temperature
- 1/3 cup powdered sugar, sifted
- 2 tbsp 2% milk
- Preheat oven to 350u0b0F. Lightly grease a giant cupcake pan. Cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating well after each addition. Lightly fold in flour alternating with milk. Transfer to prepared cake pan and bake for 30 mins. Reduce heat to 325u0b0F and bake for 15-20 mins, or until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Meanwhile, to make the icing, beat butter until very pale. Gradually add 1/2 the powdered sugar, beating until combined. Add milk and remaining powdered sugar, beating until smooth. Place cake on a board. Cover with icing. Top with a cherry, candles and other decorations, as desired.
butter, sugar, vanilla, eggs, flour, milk, maraschino cherry, icing, butter, powdered sugar, milk
Taken from recipes-plus.com/api/v2.0/recipes/23644 (may not work)