GIANT CUPCAKE

Recipe:

 recipe for giant cup cake:

 1: grease the cup cake tin very well, top and bottom.

 2: beat the Flour,sugar white and brown,stork and eggs.

 3: Add the cocoa give a good beat, stir in the yogurt.

 4: Spoon into a prepared giant cup cake tin.

 5: Bake the giant cupcake at 180c, 350f, gas mark 4 for about 1hr or till tested with a knife, comes out clean done, and  the mini cupcakes for 18-22 mins or until well baked, test with a cocktail stick. Turn out, onto a wire racks and cool  completely.

 for frosting:

 1: Whizz the 6 Ferrero Rocher in a food processor.

 2: beat butter, icing sugar, cocoa and Nutella, then add the processed Ferrero Rochers.

 3: Sandwich the two cakes halves together with a third of the buttercream.

 4: Spread a thin layer to cover the base of the cake, sticking the chocolate fingers to this to create the cupcake case.

 5: Spoon the remaining buttercream into a disposable piping bag and form a swirl on the top half of the cupcake, finish  with the remaining 15 Ferrero Rocher. Tie a little raffia around the base to secure the chocolate fingers. Use the  remaining buttercream to top off the cupcakes and top with either more Ferrero Rocher or grated chocolate.

 6: serve and enjoy :)

  By Faiza zarif

 COOK WITH FAIZA

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