While many are predicting cupcakes will fade away, their popularity appears to remain strong. This home-style favorite stars as a blank palette that can take on any personality, fresh and fruity, decadent, exotic or traditional…with a twist.
One shop in Minneapolis has expanded its variety of cupcake offerings to 70 from 40 just a few years ago. And as cupcakes continue this snowball of popularity, other home-style, single-serve desserts are following in their wake. Some predict these homestyle cakes will star as a hot trend on wedding buffets in 2013.
Any successful cupcake or single-serve homestyle dessert relies on quality ingredients. From red velvet to angel food cakes, rich chocolate confections to French vanilla, proper structure, texture and rise depend on the eggs used in the baking process. Most commercial cupcakes must withstand the freeze/thaw cycle from bakery to utilization and egg ingredients’ functional properties ensure the premium mouthfeel and structure will hold fast through delivery to consumption. That’s having your cake and eating it too…and enjoying every mouthful.
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