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Cupcake contest entries due on Monday

March 27, 2012
  • This Orange Dreamsicle Cupcake made by Angela Danko of Chambersburg, Pa., won The Herald-Mail's 2011 cupcake contest. This year's contest has just been announced.
File photo

Who doesn’t love cupcakes? They have flavor, charm and sweetness combined in a small confection.

Do you make cupcakes? Especially original, creative cupcakes? Enter The Herald-Mail’s second annual cupcake contest, and your recipe might win first place and the $50 prize.

Cupcakes will be judged on taste, appearance, originality and overall quality. Only original or adapted recipes will be accepted.

Entries should be six of the same cupcakes — enough for judges to sample. All decorations must be edible.

Include with the entry a copy of the cupcake recipe on an index card that also has your name, hometown, and daytime and evening phone numbers.

If the recipe is adapted, tell us the source of the recipe — whether it was an original creation or family recipe, or if it came from a cookbook, magazine or website.

Bring your recipe to The Herald-Mail from 8 a.m. to 5 p.m. Monday, April 16, at 100 Summit Ave., Hagerstown. Judging will take place that evening.

To be eligible, contestants must live in Washington County in Maryland; Franklin or Fulton counties in Pennsylvania; or Berkeley, Jefferson or Morgan counties in West Virginia.

Winning contestants must be available for a photo and phone interview Tuesday, April 17, or Wednesday, April 18.

Herald-Mail employees and their relatives are not eligible to win.

For more information, contact Lifestyle Editor Crystal Schelle at 301-791-7136, or crystal.schelle@herald-mail.com.

Last year’s cupcake contest winner was Angela Danko of Chambersburg, Pa. Above, we reprint her prize-winning recipe.

— Chris Copley, Lifestyle assistant editor


Orange Dreamsicle Cupcakes

18.25-ounce box orange cake mix

3-ounce box instant orange Jell-O

1 cup boiling water

1 cup milk

3.4-ounce box vanilla-flavored instant pudding

1 teaspoon orange extract

5.5-ounce tub whipped topping

1 1/2 tablespoons orange zest, for garnish

Prepare cake mix according to package directions. Line 24 muffin cups with liners and fill each cup 2/3 full.

While baking cupcakes, dissolve orange gelatin in boiling water.

When cupcakes are done, remove from oven. Poke holes in cupcakes with toothpick. Drizzle gelatin over cupcakes. Cool.

Combine milk, instant pudding, orange extract and whipped topping until smooth. Pipe onto cupcakes and refrigerate. Garnish with orange zest before serving.

Makes 24 cupcakes.

— Angela Danko of Chambersburg, Pa.


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