A DORSET based charity is hoping for a vintage year for its annual bake sale.

Diverse Abilities, which supports hundreds of children and adults with disabilities throughout the county, is encouraging bakers to get cooking for its Great Dorset Vintage Bake Sale on Friday, May 1.

The event aims to see individuals, businesses and other organisations throughout the county holding cake sales to raise funds to support the charity's work.

It is the fourth annual bake sale for Diverse Abilities and this year's event has a vintage twist as a nod to the fact the charity is celebrating its 60th anniversary in 2015.

Beccy Briley, corporate and community fundraiser at Diverse Abilities, said: “Following on from the success of the previous events, we hope that the Great Dorset Vintage Bake Sale is even bigger and everyone in Dorset gets involved and joins with friends, family or colleagues over some delicious cake!

"Over the past three years, more than £10,000 has been raised for Diverse Abilities by our Great Dorset bakers and we hope everyone that signs up raises vital funds for the charity’s essential work.”

Anyone interested in holding a Great Dorset Vintage Bake Sale is asked to contact Beccy on 01202 718266 or email beccy.briley@diverseabilities.org.uk

You can also join the Great Dorset Vintage Bake Sale event page on Facebook for on-going updates.

For more information regarding Diverse Abilities please visit www.diverseabilities.org.uk or ‘like’ the charity on Facebook at facebook.com/diverseabilitiesplus or ‘follow’ on Twitter at twitter.com/DiverseAbility.

The charity has been asking people to send in their recipes to inspire fellow bakers.

The following recipe for Bailey's cupcakes has been submitted by Nicola Roper:

Ingredients:

350g margarine

350g granulated sugar

6 eggs

350g self raising flour

4 tablespoons of baileys liqueur

Icing:

225g butter

450g icing sugar

2 tablespoons of baileys liqueur

Decoration of choice or:

To make sugar butterflies

1 egg white

300g icing sugar

2 teaspoons gum tragacanth

Colouring of choice

Method

Preheat the oven to 160c/325f/gas 3. Cream the margarine and sugar until light and fluffy.

Gradually beat in the eggs a little at a time. Add the baileys liqueur, one spoon at a time and mix well.

Fold in flour until fully incorporated. Spoon into 24 cup cases and cook for 25 mins.

Cool on a wire rack.

To make the icing, cream together the icing sugar and butter. Add baileys liqueur and mix well. Pipe a swirl onto the top of each cake.

To make the sugar butterflies, mix all the ingredients together, adding a few drops of your desired colour.

Knead well, roll and cut out butterflies.

Dry on a folded piece of paper to get the butterfly flying shape.

Paint as required. Using edible paints and glitter.

To simplify this recipe instead of making butterflies you can choose any decoration for the top, it looks very good with milk chocolate curls placed on top of the icing swirl.