Prep time: 1 hour 

Total time: 2 hours 

Serves: Makes approximately 100 cupcakes.

Ingredients:

• 1100g softened butter
• 1100g golden caster sugar
• 20 large eggs
• 5 tsp vanilla extract
• 1100g self-raising flour
• 2 pinches of salt

For the buttercream:

• 1500g softened butter
• 3000g icing sugar
• 5 tsp vanilla extract
• 14-16 tbsp milk
• Optional: food colouring paste of your choice

Instructions:

1. Preheat the oven to 180C/160C fan/gas 4 and prepare 100 cupcake cases in cupcake trays.
2. Using an electric whisk, beat 1100g softened butter and 1100g golden caster sugar until pale and fluffy. Then whisk in 20 large eggs, one at a time, scraping down the sides of the bowl after each addition.
3. Add 5 tsp vanilla extract, 1100g self-raising flour, and 2 pinches of salt. Whisk until just combined, then spoon the mixture into the cupcake cases.
4. Bake for about 15 minutes until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave the cupcakes to cool completely on a wire rack.
5. To make the buttercream, whisk 1500g of softened butter until super soft. Then add 3000g icing sugar, 5 tsp vanilla extract, and a pinch of salt.
6. Whisk together until smooth (start slowly to avoid an icing sugar cloud), then beat in 14-16 tbsp milk.
7. If desired, add food colouring now and stir until well incorporated. Spoon or pipe the buttercream onto the cooled cupcakes.
8. Serve and enjoy your delicious batch of approximately 100 cupcakes!

Please note that the baking and cooling times may vary based on the size and capacity of your oven and cooling racks.