25 x 6 Hole Cupcake Boxes with Inserts and Clear Window

The boxes are environmentally friendly as they are recyclable and made in the UK. The most popular size is the 6 hole cupcake box, and all sizes come with windowed cupcake boxes, which are ideal for displaying the beautifully adorned cupcakes. They arrive flat and pop up into the ...The boxes are environmentally friendly as they are recyclable and made in the UK.

The most popular size is the 6 hole cupcake box, and all sizes come with windowed cupcake boxes, which are ideal for displaying the beautifully adorned cupcakes. They arrive flat and pop up into the shape of the box, with the insert sliding in easily. Our consumers adore the overall quality of these cupcake boxes because the card is thick.

End-users have been buying delectable cupcakes as bouquet boxes instead of buying a bouquet of flowers for a loved one or acquaintance. A nice alternative to half a dozen 6 or 12 roses in a floral arrangement is 6 or 12 cupcakes in a flower arrangement. Allow your cake-decorating creativity to go wild.

Always strive for a volume of 4, 6, or 12 cupcakes rather than individual cupcake boxes to achieve the most return on your cake sales. Don't think the variety ends with cupcakes; these boxes may also be used as muffin boxes, with or without inserts. Cupcakes are not included and for illustration of use of the box only.

Easy Sponge Cake Recipe This quick and easy recipe is simple to bake and so versatile, you can use it to make cupcakes (fairy cakes), cake pops, or even just a standard size cake. You will need equal parts of the following: 225g Self Raising Flour 225g Softened butter or margarine 225g Caster Suger Along with: 4 eggs 1 teaspoon of Vanilla Extract 1. Start by preheating your oven to 180°c or Gas Mark 4.

2. Grease and line either 2 cake tins or line a 12 hole cupcake tin with cupcake cases. 3.

Using a hand mixer or free-standing mixer, combine the butter and sugar and mix until it becomes pale and fluffy. One at a time, start adding in the eggs. If the mixture begins to curdle slightly, just add a tablespoon of the flour.

4. Once the eggs are combined with the sugar and butter, start adding your self-raising flour bit by bit followed by your vanilla extract and a pinch of salt. Make sure your cake mix is fully combined and make sure the sides of the bowl are scraped down (you don't want lumps of flour in your cake).

5. Divide your cake mixture into your cake tin or cupcake tin. 6.

Bake in the oven for 20-15 minutes or 12-15 minutes in the cupcake tin. 7. Using a sharp knife or cocktail stick, insert it in the middle of the cake to make sure it's thoroughly baked through.

If cake batter sticks to your knife or cocktail stick, leave it in the oven for another 5 minutes or so before checking again. 8. Once baked, remove it from the oven and leave the cake(s) to cool on a wire cooling rack.

9. Once fully cooled, you're ready to decorate as you wish. Whether it's filled with traditional jam and cream or whether you want to decorate your cupcakes by using a piping bag and nozzle and sprinkles.