Day to Day had a Cupcake Story Today
The Unger Report - By Brian UngerFound a NYTimes Article from 2003 on cupcakes, too...(check out their fabu audio slide show!)
California Catches the New York Cupcake Craze
Day to Day, August 15, 2005 · - The Magnolia Bakery in Manhattan has long set the standard for world-class cupcakes. But as Brian Unger reports, a Beverly Hills boutique called Sprinkles is also selling cupcakes like, well, like hotcakes -- and to a generally anti-carbohydrate California crowd.
Chalk it all up to cupcakes. In New York, cupcakes are not lopsided school-bake-sale affairs. They are art, they are fashion, they are a tourist attraction and they can be big business. The Magnolia brings in over $40,000 a week from cupcakes alone.
$40,000 a week? Dang...that's some "frosting"
RUBBER DUCKY CUPCAKES
Makes 24 cupcakes
1 (18.25 oz) box cake mix or 1 recipe for 2 (8-inch) round layer cakes
1 (16-oz) can white frosting or 2 cups of your favorite white frosting,
24 small rubber ducks
Note: For best results use a stiff frosting. You can also try refrigerating frosting just before piping.
Line muffin tins with muffin cups. Prepare batter according to directions on box. Fill each muffin cup about 2/3 full. Bake according to package directions. Cool cupcakes for 5 minutes before removing from muffin tins to cool completely on a wire rack.
When cupcakes have cooled, spread with a layer of frosting and top with rubber ducks. Next, place remaining frosting in a decorating bag and fit with a small round tip. Alternately, fill a resealable bag with frosting and snip the tip from one of the corners. Pipe small "bubbles" around and onto duck.