Jackie Heaton's Lemon & Elderflower Giant Cupcake as shown on Sugar and Crumbs Facebook Live 31st May 2018
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Put the eggs and sugar in a mixer and mix until combined, mix in the stork and then finely the flour.
Divide the batter between the two parts of the giant cupcake tin and bake in the oven at 160C for 1 - 1.15 hour
Take out and leave to cool completely
In the meantime, make the Lemon & Elderflower buttercream beating all until you get a smooth creamy consistency.
Spread the Lemon Curd on between both part of the Giant Cupcake and cover it with the buttercream.
Decorate adding the White Chocolate fingers around the bottom and play with the Nifty Nozzles on the top of the Cake.
Serve and enjoy.