HUGE SUCCESS CUPCAKE

HUGE SUCCESS CUPCAKE

25 times the size of a regular cupcake. Need I say more? Do go on you say..... This was the big raffle prize for our RSPCA fundraiser. We raised $570.00 for my favourite charity.

Prep List
Cupcake
375gms butter, softened
6 cups SR flour
1 cup buttermilk
6 eggs, lightly beaten
3 cups caster sugar

Icing
250gms butter, softened
4 cups icing sugar
2 T milk, warmed
1 t pink colouring
1 T cocoa powder, sifted
1 bag pascall small marshmallows
1 small packet peanut M&M's

Action

• Whisk all cupcake ingredients together in a large mixing bowl with an electric mixer for 5minutes.
• Pour into your large cupcake mould and cook for 35minutes or until golden at 170. Cool.
• To make your icing, cream butter, sugar and milk together until light and fluffy.
• Seperate icing into two bowls and add colouring to one and cocoa to the other. Stir well.
• Assemble your large cupcake by covering the top of the base in icing and placing the top on top.
• Ice the bottom of the cupcake in your chocolate icing and the top in the pink. Making sure it is smooth and thick all over.
• To make the flowers, cut marshmallows in half and pinch each end until they stick in a petal shape. Arrange them in a flower form and place an M&M into each centre.
• Chew.