Wednesday, August 19, 2009

Cupcakes crazes everywhere!

New York's craze exploded with the Sex and the City episode where Sarah Jessica Parker ate a pink-frosted cupcake outside Magnolia Bakery. People flocked to the bakery for that same cupcake. Now, there are classes, tours, a tea and a truck with 6000 followers on Twitter, based on cupcakes.

Cupcake Cafe's cakes are a part of this craze. They have been sold since 1988. They are culinary and visual works of art, so pretty to behold. Alas, they are too pretty to put into my mouth! Babycakes NYC have "vegan versions" where real vanilla is used. Baked by Melissa has cookie dough flavoured cupcakes, which has caught my eye. Billy's has "a classic chocolate cupcake with sugary frosting that will remind you of the ones mum made in the past". It is a very poignant description for me. Crumbs Bake Shop has cupcakes which are "a blast from a American sweet-filled past". I love food that has been resurrected from decades gone by.

This brings me back to the original cupcakes that came from England: Queen Cakes. I used to make them for my Home Economic lesson in the late 1980s. They can still be found, with glaced cherry chunks added into them, at Chin Mei Chin Bakery located near Holy Family Church in Katong.

Then I learnt to make Butterfly Cakes, which are really cakes with the two halves of the top portions placed on cream. in the cutout holes of the Queen Cakes.

Time has evolved these classic cakes into what we now know as Cupcakes, with all their trimmings, toppings, designs and decorations.

To me, they are life's little luxuries. I took pictures of those in Harrods' food hall in Knightsbridge, London. I also drooled over those sold at Sweet Secret bakeries during Christmas. I did buy its Christmas selection for a few friends a couple of years back. The thing is that they are more appealing to females. If only my male friends could see the beauty they possess.

Then again, the frosting used is fattening, with butter as its primary ingredient. Even marzipan uses a lot of sugar when it is made. Thus, I shall limit my enjoyment to mainly visual in nature, with occasional indulgences in terms of physical and gourmet.

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