Taking cupcakery to a new level: Blackened!

peanutbuttercup-hero

Cupcakes have been around forever, but over the past few years, there has been an explosion in their popularity.

I understand brides are even offering cupcakes in place of the traditional wedding cake.  Bakeries are popping up everywhere offering a plethora of flavors, with icing so tall they can’t fit into a bakery box.

We recently took a road trip to Tuscaloosa and Olivia Portera served us some wonderful cupcakes from  Gigi’s.  They were so fabulous, we had to stop by on the way home and pick

big-cake599

up some more.  I couldn’t believe the cost – averaging $4-5 a piece and the lines were long. (You can buy a whole cake at Kroger for slightly more.)

The flavors were exhaustive but my favorite of course, was the Reese’s Peanut Butter Cup.  Marvelous.

Not to be outdone by Miss Gigi, I came home a baked up some of my own cupcakes, intending to pile on the icing up to eight inches.

Alas, I became distracted and burned them to a crisp.  I iced them anyway and named them blackened cupcakes – it worked for Paul Prudhomme with his fish.  My version was delicious if you just licked the icing off the top and discarded the cake – kind of like a pit.)

I’m still living with the aroma of essence of burned cupcake which has blended with the already strong essence of burned popcorn to produce an interesting new home fragrance.

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Nevertheless, I maintain the popularity of cupcakes will wane like other hot food groups – bubble tea, steak tartar (raw meat) and cherries jubilee.

But I’ve been wrong before.

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