Cupcakes must be made entirely in advance and be ready for judging upon your arrival. They must also be made by the person entering them in the Harrisburg Cupcake Cup. One entry per person. Failure to abide by these rules will result in immediate cupcake repossession, and you must stand by while we eat your cupcakes!
Size
All cupcakes must be equal to those made in a standard muffin pan with standard cupcake papers (if papers are being used). That means the cupcakes will be approximately 2 1/2″ in top diameter, and the height of the bottom will be about 1 1/2″. This provides a level playing field for all contestants.
Quantity
Contestants must bring 12 identical cupcakes in order to enter the Harrisburg Cupcake Cup. Each judge gets one cupcake and the remainder go to the cupcake sampling table for general event attendees.
Baking Requirements
Cupcakes must be made completely from scratch and all elements of the cupcakes must be edible. No mixes, pre-made shortcuts or canned frosting allowed. Fondant, gum paste and marzipan may be used to create decorative items, but those items must be handmade by the contestant. For example, store-bought marzipan fruit or pre-made fondant flowers are NOT permitted. Small candy items that cannot be made from scratch, such as M&Ms and Reese’s peanut butter cups, are permitted.
NOTE: Cupcakes with savory elements will be accepted as long as no more than 25% of the cupcake is savory. (For example, a maple cupcake with maple frosting and bacon pieces is acceptable.)
