Prep time: 2 hours

Total time: 4 hours

Serves: Makes approximately 200 cupcakes

Ingredients:

• 2200g softened butter
• 2200g golden caster sugar
• 40 large eggs
• 10 tsp vanilla extract
• 2200g self-raising flour
• 4 pinches of salt

For the buttercream:

• 3000g softened butter
• 6000g icing sugar
• 10 tsp vanilla extract
• 28-32 tbsp milk
• Optional: food 
• colouring paste of your choice

Instructions:

1. Preheat the oven to 180C/160C fan/gas 4 and prepare 200 cupcake cases in cupcake trays.
2. Using an electric whisk, beat 2200g softened butter and 2200g golden caster sugar until pale and fluffy. Then whisk in 40 large eggs, one at a time, scraping down the sides of the bowl after each addition.
3. Add 10 tsp vanilla extract, 2200g self-raising flour, and 4 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 wire racks.
5. To make the buttercream, whisk 3000g of softened butter until super soft. Then add 6000g icing sugar, 10 tsp vanilla extract, and a pinch of salt.
6. Whisk together until smooth (start slowly to avoid an icing sugar cloud), then beat in 28-32 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 200 cupcakes!

As with larger batches, please adjust the baking time and cooling time based on the size and capacity of your oven and cooling racks.