I signed up earlier in the week to participate in this year’s Cupcake Day for the RSPCA. Yup, I love any excuse for a cupcake event. The idea is to sell cupcakes to raise money for the RSPCA (Royal Society for Prevention of Cruelty to Animals I believe the acronym stands for). It will take place next Monday, August 17. I’m thinking perhaps I will make some more koala cupcakes, among other animal-themed treats.
On Thursday our office was surprised with a special delivery – a yellow cupcake courier filled with 24 animal themed cupcakes and brightly coloured balloons. Yay! Confusion! Where did they come from? A gift? Was it because I has signed up to participate in Cupcake Day?
Once the excitement settled down we found out that there it was a promotion for Cupcake Day from the sponsors New Idea magazine and The Cupcake Courier.
12 cupcakes were decorated by My Sweethearts Bakery.
The other 12 were decorated by Sharon Wee.
Buy cute merchandise here. And if your pup is sad because he is missing out on cupcakes, here’s a pupcake recipe for him!
Here’s how to carry a single cupcake to school/work/wherever without the icing getting all smooshed. The cup-a-cake holds the cupcake in place well. The protrusions do stick into the cupcake so it won’t look as pretty as it did before it left home, but the icing will be intact.
I spied these little beauties online about a year ago here and tried to order some, however the international postage calculator on the check-out page was inaccurate so I decided not to order the Cup-a-Cakes until it was fixed (out of principle!). They are now available from the same website I ordered my Cupcake Courier from. Postage was speedy and you can choose which colours you prefer. US price is $US9.95 for four, Australian is $AU24.95 for four.
Update: I filled the courier this weekend with 36 cupcakes to take to a birthday party. It was so much easier to transport the cupcakes in the courier. My only complaint is that you may get a little icing on your fingers as you take each cupcake out, but overall I love the courier!
This is something I have been wanting for a long time! And finally, it is available in the lands down under (Australia and New Zealand). I ordered it Tuesday morning and it arrived Thursday morning. Speedy! I ordered white because I didn’t think hubby would appreciate taking a pink container to work on the train when I bake for his co-workers! I paid $59.95 plus shipping.
From the website:
The Cupcake Courier is an ingenious device that allows you to carry and store up to 36 cupcakes or muffins. Transporting cupcakes has never been easier or more stylish!
The Cupcake Courier has three stackable cupcake trays with twelve cups per tray. The trays will securely hold your cupcakes in place so they will be less liked to get smooshed in transit. Each tray is stackable and removable. Simply lift the trays from The Cupcake Courier and store cakes and baked goods of all sizes. The Cupcake Courier is dishwasher safe and completely air tight.
Order here for Australians and New Zealanders or here for Americans. It is also available through Amazon. I plan on filling it soon – will update then.
I really wasn’t happy with the chocolate cupcakes I recently baked for Leonie so I went back to my basic vanilla cupcake recipe. I used gluten-free self-raising flour. The cupcakes have quite a round top, filling the patty cases somewhere between half and three-quarters full seems to work best for a nice rise to the cake without “muffin top”. I find these cook in 18 minutes in my oven so be sure to check on the cakes as they cook.
Here’s the recipe, as I have posted before:
From: 500 Cupcakes ed Fergal Connolly
225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz self raising flour
1 teaspoon baking powder
1 teaspoon vanilla essence (extract)
Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.
Place all the ingredients in a medium bowl and beat with electric beaters until smooth and pale, about 2 to 3 minutes.
Spoon mixture into 18 patty cases. Bake for 20 minutes.
Remove trays from oven and cool 5 minutes. Then remove the cupcakes and cool on a rack.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
A handy way to give baking as a present is to include the container in the gift!
Welcome to the world Lily!
This is my new toy! It’s a handy cake carrier that solves the problem of how to transport cupcakes and muffins. Inside the container is a reversible, removable tray with space for 12 large cupcakes to sit on one side, or 24 smaller cupcakes on the other side. The smaller side holds 24 of my cupcakes (each with a 5 cm/2 inch base) with a bit of a squeeze! You can also remove the tray altogether and use the caddy to carry one large cake.
Photo from Wilton website
According to the Wilton website the container measures 17.9 in. x by 14.4 in. x 6.8 in. By my estimates, that translates to 45.5 cm x 36.5 cm x 14 cm. If you live in the US, you can purchase one straight from the Wilton website. For Australians, the only local supplier I have found is Peter’s of Kensington. I bought the caddy about two weeks ago for the reduced price of $33. It normally retails for $55 here — or $19.95 in the US. I haven’t found anything similar to transport cupcakes as yet. There are also plenty of 3-IN-1 Cake Caddies available on Ebay.
Update: I have also seen this at Victoria’s Basement in Sydney, for the reduced price of $39.95. It is also available from Iced Affair for $79.95.