Cupcake Camp Boston is in One Week!

Thursday, April 8, 2010

Cupcake Camp Boston is in One Week!

Just wanted to post a reminder about CupcakeCamp. It’s only ONE WEEK AWAY! I’m pretty excited and have some great ideas for the cupcakes I am going to take. The one thing I still need to figure out is how to transport my cupcakes. I have a great carrier, but I’m going to be bringing mini cupcakes and a lot of them! Let me know if anyone has any ideas.

I also wanted to give a shout out to the other people planning this event. They’ve done so much work to make this event a success. First there’s Elizabeth (check her out on twitter @FreeFoodBoston) who attended Cupcake Camp in NYC and wanted to bring the event to Boston. Then there’s Lisa from Anali’s First Amendment and Anita from Anita’s Gigabits.

Here is the info again:
CupcakeCamp Boston
April 15, 2010 7:00 PM
PA’s Lounge in Union Square, Somerville

If you haven’t heard of CupcakeCamp, it’s basically just a gathering of people who love cupcakes. I’m helping to organize this event and I can’t wait!

Admission is free (although I do expect there might be a line) and everyone is encouraged to bring cupcakes to share or just come and enjoy some FREE CUPCAKES! We’ve been in touch with some local bakeries who will be providing cupcakes as well as local bakers, like myself.

If you’re interested in attending (and I really hope you all are), please check out the CupcakeCamp Boston blog. You can RSVP on the Facebook fan page and if you’re interested in bringing cupcakes, please register here.

Boston, Cupcakes, Dessert

1 comment »

11 Responses to “Apple Cranberry Cake-Pie”

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nutmegnanny — November 16, 2009 at 4:02 pm

This looks so homey and delicious!
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lilybeth12 — November 16, 2009 at 9:39 pm

RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?
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Jen — November 17, 2009 at 12:04 am

Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.
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Jane — November 22, 2009 at 12:29 am

Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.
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Lisa — November 22, 2009 at 3:09 am

I also wonder if you can use fresh cranberries since they are in season!
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Jen — November 22, 2009 at 4:57 pm

You could definitely make this with fresh cranberries if you wanted.
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Lisa — November 22, 2009 at 6:15 pm

How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂
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Jen — November 22, 2009 at 7:43 pm

I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.
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Lucy — November 22, 2009 at 11:03 pm

I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂
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Lisa — November 23, 2009 at 2:19 am

Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

Thanks so much!
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Jen — November 23, 2009 at 2:26 am

Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.