The Giant Cupcake 🙌🏽

After a long and super busy break at home, I’m finally back to resume my baking😌

whats better than a cupcake? A mega sized cupcake of course!😂
This is also the cake featured on my logo!
When I saw the giant cupcake tin at the shop, I seriously couldn’t resist getting one (even though I remember my mom clearly telling me to stop piling up things while I’m still a student because I’ll have a hard time shifting everything). But this had to be bought!!

I used the Classic Chocolate Cake with Nutella Buttercream recipe. you can use the Nutella buttercream for the inside filling of the cake and for the rest of it i used the Pink Buttercream Frosting 💟( if you don’t want  to make two separate frostings, put a layer of simple buttercream inside it and layer it up with some Nutella spread) I covered the lower part of the cake with fondant (not my best attempt at fondant, but practice will make it perfect one day 😉 )​

​This was made for my cousin more like sister’s birthday which is why it had to be pink 💟
you can go for any colouring in the buttercream you like🙃

Happy Baking

#makecakesnotwar #amarbakes



Vanilla Cupcakes💛

If you like all things vanilla, you need to try this then! They turn out simple, moist and addictive! I made these color themed for my cousin’s bridal shower. 💟💍 We wrapped white lace cupcake liners around them and decorated them onto a two tiered cupcake stand. The candle stand right next to it complemented it perfectly 😍

Vanilla Cupcakes:


  • 113 grams (1 stick) of Unsalted Butter
  • 1 cup granulated sugar
  • 2 eggs (room temperature)
  • 2 tsp Vanilla Extract
  • 2 tsp Baking powder
  • Pinch of salt (around 1/8 tsp)
  • 1 1/3 cups of All Purpose Flour
  • 1/3 cup whole milk


1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line your cupcake tray with liners and set aside

2) In a bowl, whisk together the flour, baking powder and salt. Set aside

3) In another bowl, using an electric or hand mixer, beat the butter until soft and creamy. Add in the sugar. Whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)

5) Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along

6) Add in the Vanilla extract

7) Put the mixer on a slow speed and add in the flour mixture (in three additions) and milk (in two additions). Start and end with the flour. Do not overmix

8) Fill your cupcake liners with the batter (fill them ¾ of the way up as you need to leave some space for them to rise). Bake in your preheated oven for around 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Let them cool completely before frosting

Pink Buttercream Frosting:

The recipe can be found on one of my previous cake posts. Here is the link:

Do share your feedback x

#happybaking #amarbakes

Recipe adapted from: Laura Vitale