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Monday, August 15, 2005 

Day to Day had a Cupcake Story Today

I told you cupcakes were hot, hot, hot!
The Unger Report - By Brian Unger

California Catches the New York Cupcake Craze

Day to Day, August 15, 2005 ยท - 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.
Found a NYTimes Article from 2003 on cupcakes, too...(check out their fabu audio slide show!)


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.

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MY INGREDIENTS

  • I'm Cookie Jill
  • From Santa Barbara, California, United States
Recipe of Me

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