Much ado about cupcakes
With the popularity being enjoyed by Sonja’s cupcakes, these miniature cakes have suddenly become in vogue and other more established outfits have jumped on the bandwagon. Now one doesn’t have to go to Serendra to satisfy a craving–there are cupcakes, cupcakes practically everywhere!
The carrot cupcake (P37) from the House of Silvanas has been around for quite a while, but it’s only now that I’ve given it the much-deserved attention. I’m very fond of carrot cakes. I like the whole notion that you can have your (healthy) cake and eat it too! Unlike Sonja’s bunny hugger’s carrot cupcake, that’s dry in both texture and taste, the HoS’ version is dense but moist–with bits of pineapple and walnut for that unmistakable edge. And because I don’t particularly like cream cheese frostings, this humble-looking cupcake really does it for me.
Brownies Unlimited has recently added party cupcakes (P180/box of 6) to their line of baked goodies. These cute cupcakes are a vision of yumminess, crowned with pastel-colored beehives of butter icing and adorned with candy sprinkles. The chocolate cake itself is soft, but there’s nothing extra-special in terms of taste. The butter icing reminds me of the ordinary cupcakes of old–when life was much simpler. This is actually one of my favorite food shots, but the cupcakes are definitely not my favorite. My husband likes them very much, though. Like I always say, taste is relative.
More recently, Go Nuts Donuts took the plunge and came up with "insanely delicious" cupcakes that are very attractive, too. The new line made its debut last July 6, and I’ll have to give them credit for creativity and originality. There are so many varieties to choose from, and with names like white chocolate crunch, dulce de leche, chiffon rosette, Mexican mocha, and a dozen other flavors, they’re absolutely irresistible! I bought half a dozen pieces (P190), and they’re definitely worth a try! My personal favorite is the white chocolate crunch because it’s different, and the white chocolate frosting has just the right sweetness. But I vow to try all the other varieties. I read on the package that the cakes use
Callebaut milk chocolate and pure Belgian sweet cream butter to ensure
the very best quality. Wow. And with prices so affordable, how can you
go wrong?
Cupcakes sprouting like mushrooms all around are reminiscent of the lechon manok craze and the pearl shakes fever. But whether or not they’re here to stay depends on the fickle cupcake-loving market. The danger lies in the saturation of the same. If it reaches that point, I’m sure it will be a survival of the best…and the yummiest.
