Giant Vanilla Cupcake with Vanilla Buttercream Frosting Recipe

Giant Vanilla Cupcake with Vanilla Butter cream Frosting Recipe

Ingredients
2 cups unsalted butter, softened
4 cups sugar
8 large eggs, at room temperature
3 cups self-rising flour
2 1/2 cups all-purpose flour
2 cups milk
2 teaspoons vanilla extract
Vanilla Butter cream:




1 cup unsalted butter, very soft
 8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract

Description
1. Preheat the oven to 350F.
2. Grease and flour the giant cupcake tins.
3. To make the vanilla cupcake: In a large bowl, cream the butter on medium speed of an electric mixer until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Spoon the batter into the giant cupcake tins about three quarter full. Bake until the tops spring back when lightly touched, about 35-40 minutes. Remove the giant cupcake from tin and cool completely on a rack before icing and decorating.
 4. To make the vanilla butter cream frosting: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough or a good spreading consistency (you may not need all 8 cups of sugar).

from http://gourmandrecipes.com/vanilla-cupcake/
enjoy :)