Giant Birthday Cupcake - cooking recipe

Ingredients

3/4 cup butter, chopped, at room temperature
1 cup granulated sugar
2 tsp vanilla extract
3 None eggs
3 1/4 cups self-rising flour, sifted
1 cup 2% milk
1 None maraschino cherry
None None Icing
1/2 cup butter, chopped, at room temperature
1/3 cup powdered sugar, sifted
2 tbsp 2% milk

Preparation

Preheat oven to 350\u00b0F. Lightly grease a giant cupcake pan. Cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating well after each addition. Lightly fold in flour alternating with milk. Transfer to prepared cake pan and bake for 30 mins. Reduce heat to 325\u00b0F and bake for 15-20 mins, or until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the icing, beat butter until very pale. Gradually add 1/2 the powdered sugar, beating until combined. Add milk and remaining powdered sugar, beating until smooth. Place cake on a board. Cover with icing. Top with a cherry, candles and other decorations, as desired.