Skip to main content
Craftsy Unlimited FREE 7 day trial at Craftsy.com

Win a gift box of 12 Cupcakes



To celebrate National Cupcake Week we are holding a competition to win a gift box of 12 delicious cupcakes. Delivered free in the Barrow in Furness area (including Walney, Askam, Dalton and Ulverston)

HOW TO ENTER

  • Leave a comment under this post telling us your favourite cupcake flavour.
  • Earn extra entries by following us on twitter and facebook and tweeting about the competition
  • Complete the Rafflecopter form below to confirm your entries made via blog comments, Twitter, Facebook etc.
  • This giveaway is currently set to run until 23rd September 2012 however it may close early or be extended without notice.

Good luck!


a Rafflecopter giveaway

Comments

  1. My favourite cupcake flavour is Lemon sponge with lemon buttercream and lemon curd - yum yum :)

    ReplyDelete
  2. Definitely chocolate sponge with chocolate buttercream :)

    ReplyDelete
  3. My favourite cup cakes would be chocolate cake with mint butter cream and after eight mint on top.
    Angela

    ReplyDelete

Post a Comment

Popular posts from this blog

Nude pink wedding cake

A nude pink wedding cake featuring cake lace, petal ruffles and sugar flowers. I made the sugar flowers to tie in with the brides bouquet with quicksand roses, blush lisianthus and greenery including eucalyptus.  Here is the cake all set up at The Grange Hotel, Grange over sands.   I received such a lovely email from the happy couple with some very kind words! 

Mothers Day Cupcakes

Mothers Day Cupcakes Mothers Day Handbag Gift Boxes Mothers Day Gift Box Individual Mothers Day Cupcakes

Jubilee Baking

Viennese Whirls Viennese whirls make a lovely Jubilee treat. I made half of mine with strawberry jam and half with raspberry jam. Delicious!  Viennese Whirls (Adapted from a recipe by The Hairy Bikers ) Ingredients 250g soft butter 50g icing sugar 250g flour 50g cornflour ½ tsp vanilla bean paste  Filling 100g butter 100g icing sugar plus ½ tsp for dusting ½ tsp vanilla bean paste 75g seedless raspberry or strawberry jam Method Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. T ake a circular cutter and trace 16 circles onto the greaseproof paper. Flip the paper over so that the ink is on the bottom. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in an electric mixer and mix until smooth.  Spoon the dough into a piping bag fitted with a large star nozzle.  Pipe whirls of dough onto the greaseproof paper using the circles as a guide. Bake in the centre of th