Amazing Giant Christmas Cupcake 😍😍😍😍

340g Butter (unsalted) 290g Self-raising white flour (we use Allinson) Self-raising white flour 50g Cocoa powder 340g Unrefined golden caster sugar (we use Billington's) 2tsp Baking powder 6 Egg(s) (free range) FOR THE CHOCOLATE BUTTERCREAM FILLING 75g Butter (unsalted) 180g Icing sugar (we use Silver Spoon) Icing sugar 70g Cocoa powder 1tsp Peppermint extract (we use Nielsen-Massey) Peppermint extract FOR THE BUTTERCREAM TOPPING 150g Butter (unsalted) 500g Icing sugar (we use Silver Spoon) 1tsp Vanilla extract (we use Nielsen-Massey)

FOR THE DECORATION 3 Chocolate finger biscuits packs of 1kg White sugar paste icing 25g Dessicated coconut Green sugar paste icing Sweets Sprinkle decorations

STEP 1 Preheat the oven to 160°C (140°C, gas mark 3) and grease and lightly flour a giant cupcake mould, shaking off any excess flour. STEP 2 Cream the butter and sugar together and gradually add in the eggs one by one, mixing between each egg. STEP 3 Sieve the flour and baking powder into the mix and whisk until fully incorporated. STEP 4 Place in the oven and bake for 1 hour or until the cake is cooked throughout. Remove from the oven and leave to cool on a wire cooling

STEP 5 Whilst the cake is cooling, roll out the white sugar paste and cover a 9″ thick cake board, carefully trim the excess sugarpaste icing with a knife. STEP 6 To make the chocolate buttercream filling, beat together the butter, icing sugar, cocoa powder and peppermint extract until smooth. You may need to add a splash of mix to loosen it up. STEP 7 Spread a small amount (approx a teaspoon) of the buttercream onto your iced cake board where you would like to position your cake and put the cupcake base on top to fix in to place.

STEP 8 Carefully carve out a shallow indent in the centre of your cupcake base to fill with the buttercream and gently spread over the buttercream. Place the top cupcake sponge on top of the buttercream. STEP 9 To make the vanilla buttercream topping, beat together the butter, icing sugar and vanilla extract. STEP 10 Carefully spread a thin layer of buttercream around the outer side of the cupcake base and stick chocolate fingers around the base.

STEP 11 Pipe or spread the remaining vanilla buttercream on to the roof of the cupcake and sprinkle with dessicated coconut. STEP 12 To make the Christmas tree, roll a ball of green sugar paste into a cone shape and coat with coloured sprinkles. Secure the tree to the cake board using a small dab of water on the base of the tree. STEP 13 Use coloured sugar paste to make the additional decorations or alternatively use prebought cake toppers and get creative with your decorating.

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