I enjoy a great cupcake just as much as the next dessert aficionado, but quite often I'm underwhelmed by dry cake, overly sugared frosting or the proper imbalance between the two. Especially after my new vegan friend continuously raises the bar, most recently with the most delicious lemon raspberry version.
I love a good 1/3-1/2" of frosting but not if it's a thick, cement-y layer of buttercream.
It has to have a light, crumby cake but one that still has substance, right?
That might be asking a lot of one sweet, little cake, but come on! A girl has to have standards...
And this whole cupcake craze (thank you Sex and the City, I'll take the worst cupcake over tasti -D-lite anyday) has made specialty bakeries almost as ubiquitous as this post-nineties frozen yogurt revival we're experiencing--six in Hillcrest alone! And so many too frequently disappoint. We're so hyped-up on "CUPCAKES!!!!!!" we'll pay $3.50 for something that hardly measures up to store-bought mix. But occasionally I'm surprised.
And this whole cupcake craze (thank you Sex and the City, I'll take the worst cupcake over tasti -D-lite anyday) has made specialty bakeries almost as ubiquitous as this post-nineties frozen yogurt revival we're experiencing--six in Hillcrest alone! And so many too frequently disappoint. We're so hyped-up on "CUPCAKES!!!!!!" we'll pay $3.50 for something that hardly measures up to store-bought mix. But occasionally I'm surprised.
Enter Sprinkles. Their banana cupcake is absolutely delectable; strong banana flavor, perfect tangy compliment of cream cheese, moist and not overly sweet, sizable but not ginormous. I still have five of a half-dozen birthday box mix to get through, I can only hope the rest are just as good.
