Cupcake craze really takes the cake

Lemon ricotta cupcake
Lemon ricotta cupcake

The cupcake craze has exploded like muffin tops swelling over the lips of the pan: The Food Network is airing Season 2 of “Cupcake Wars.”

photo
Catharine L. Kaufman

A whole cottage industry revolving around cupcakes has emerged as cupcake bakeries pop up in towns across the country.

The popularity of these mini cakes is due to their multi-tasking nature and their appeal for indulging the sweet tooth without the “Super Size Me” mentality.

Cupcakes are as suitable to serve at a kid’s birthday party as they are at an elegant wedding or a baby shower. The nostalgic Hostess cupcake of the 1950s has truly evolved into a cultural phenomenon with connoisseurs concocting mini masterpieces. Here’s a roundup of the hot cupcake spots around town:

Cups, 7857 Girard Ave.

For the health-conscious cupcake aficionado, Cups, an organic cupcakery in the heart of La Jolla has more than 100 astronomic, gastronomic creations both sweet and savory — all made in-house with the highest quality, sustainable, organic ingredients, including mascarpone, ricotta and cream cheeses from scratch, and only using food colorings for special requests, ergo the Not So Red Velvet cupcake.

Michelle Lerach, owner, cooking teacher, organic bakery pioneer and goat farm intern, traded in her law practice to follow her dream of opening an Ina Garten-esque patisserie/coffee shop, focusing on the self-limiting cupcake concept.

Lerach’s fantasies include her fave flavs: Arancia, a blood orange buttercream beauty; Brulee J. Curry Cup (curry-spiced chocolate with coconut curry chocolate frosting); Fig Leap (fig cake topped with goat cheese frosting and candied fig); Churros and Chocolate; and the tort-like Limone Ricotta.

Special dietary cupcakes include low glycemic sweetened with agave, vegan, gluten-free and dairy-free, plus doggie PupCups made with human-grade, organic ingredients.

Finally, there’s Wine and Cheese (a Cabernet chocolate cup with brie frosting and candied walnut) and Better with Bacon. Cups offers two sizes: “full” and “mini,” depending on your will power.

Sprinkles, 8855 Villa La Jolla Drive

The glitterati of cupcakes started with husband/wife team Candace and Charles Nelson who opened their first Sprinkles in Beverly Hills in 2005. Now they have locations “sprinkled” across the nation. The latest is at the Shops of La Jolla Village. The list of flavors (as long as the queue out the door) includes the signature Red Velvet with cream cheese topping; Chocolate Marshmallow; Chai Latte; Ginger Lemon; and holiday and seasonal treats.

March brings Green Velvet, and Belgian dark chocolate topped with Bailey’s Irish Cream cheese frosting and a candied shamrock, while April ushers in a vanilla Earth Day cupcake, a flourless chocolate Passover cupcake adorned with a blue star of David, and Easter brown sugar praline and carrot cupcakes decorated with pink and green bunnies.

Most Sprinkles’ cupcakes are stamped with signature color-coded candied dots, large replicas of which grace their storefronts.

Cupcake Love, 437 S. Hwy. 101

A retro, nostalgic-style cupcake parlor is at the Beach Walk Shopping Center in Solana Beach. Cupcake Love waxes poetic with such fun and romantic flavors as German Chocolate Love Story, Bunny Love (carrot cake with smooth cream-cheese icing), Girls’ Night Out Cosmo, Fancy Pants Red Velvet, and seasonal spring flavors, like Irish Cream Kiss for March.

Page:
   
-

Comments

Be relevant, respectful, honest, discreet and responsible. Commenting Rules