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It’s been almost a decade since “Sex and the City” launched the cupcake craze by featuring New York City’s Magnolia Bakery. But interest in the indulgent little treats shows no signs of waning.
Candace Nelson, who founded the chain of Sprinkles Cupcakes, based in Beverly Hills, has called them “the lipstick of the food world — a little pick-me-up that people still can afford.”
Karen von Kamecke Sutton, owner of Holy Cow Cupcakes, 545 S. Rangeline Road, Carmel, said the appeal is part practical, part sentimental.
“It’s easy to come in and get a cupcake,” she said. “There’s also a sense of nostalgia — everybody had cupcakes as a child.”
Sutton, who opened her shop a year ago, started out selling her cupcakes at the Carmel Farmers Market. But while business took off quickly, actually baking the cupcakes took some time.
“For my first day at the farmers market, I made 10 dozen, and it took every bit of 10 hours,” she said. “Now we might make 95 dozen in a day, in eight hours.”
And while you might think that traditional chocolate or vanilla would top Sutton’s most-popular list, it’s another old favorite that keeps people coming back.
“I can’t keep red velvet in stock,” she said. “I bake it every day, and I run out every day.”
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Drinky_McGee from Indianapolis - November 08, 2009 at 8:26 PM
I like words. They make reading a lot easier.
Report This Commentedwinsmith from castleton - November 08, 2009 at 3:31 PM
This article really didn't say too much, just alot of words
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