Giant cupcake

Prep: 20 mins
Cook: 45 mins
Giant cupcake
Your birthday princess will adore this giant cupcake birthday cake and the good news is it couldn't be easier to make!

Butter icing:

160g unsalted butter, softened

500g icing sugar, sifted

50ml milk

A few drops of vanilla extract


300g butter

300g caster sugar

5 eggs

5 tbsp milk

400g self raising flour

2 tsp vanilla essence


Giant cupcake tins or mould (available in supermarkets, baking shops)

For the sponge: Whisk butter and sugar together until light and fluffy. Lightly beat the eggs with milk in a separate bowl and gradually beat into the butter and sugar mixture. Alternate adding the egg mixture with the flour making sure to combine well. Divide the mixture evenly between the top and bottom tin of cupcake and smooth the surface. Bake in a preheated oven at 170°C/ 375°F for 45-50 minutes or until a skewer inserted into the middle comes out clean.

Make the buttercream. Cream the butter and sifted ice sugar in an electric mixer and add a few drops of vanilla essence. Mix the milk and vanilla essence in a separate bowl and add to the butter mixture a couple of tablespoons at a time.  Once all the milk has been added, turn the mixer up to high speed and beat until the icing is soft and fluffy. This will take about five minutes. Don’t skip this step as the longer you beat the softer your icing will become.

Sandwich the top and bottom layer together with buttercream and then cover the cupcake in icing, using a piping bag with a star nozzle to decorate the top half. Cover the bottom in sprinkles and dot the top with jelly sweets and a generous sprinkling of edible glitter. 


Preparation Time
20 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Flour

Recipe Type
Party Food, Cakes & Baking, Cupcakes

Special Info
Gluten free, Nut free

Level of Difficulty

We tested this as a gluten free version and it worked really well. Just substitute the flour and baking powder with gluten free alternatives. 

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