This giant cupcake recipe will impress all your friends. If you are looking for a giant cupcake tin you can purchase one from Lakeland.

340g Butter (unsalted)
340g Unrefined golden caster sugar
340g Self-raising white flour
2tsp Baking powder
6 Eggs

For the buttercream icing

150g Butter (unsalted)
500g Icing sugar
½tsp Pink food colouring

For the decoration

Sprinkle decorations
Edible glitter

Preheat the oven to 160°c (320°F, gas mark 3).

Cream the butter and sugar and gradually mix in the eggs.

Sieve in the flour and baking powder and mix well.

Place in the oven and bake for 1 hour. Remove from the oven and leave to cool.

To make the buttercream, mix in the required amoung of colour to the butter. Gradually add icing sugar and mix together. Pipe onto the cooled cake and decorate with sprinkles and glitter.