By Jo Pratt
If you want to make a cake instead of cupcakes, grease and line two 7-inch round cake pans and divide the batter evenly between them. Bake the cakes 20 to 25 minutes until risen and just slightly springy. Leave the cakes to cool in the pans 5 minutes, then turn out, peel off the paper and leave to cool completely on wire racks. Sandwich the cakes together with the frosting, then frost the top.