Thursday, August 30, 2012

Five strategies for dealing with the upcoming alcoholic cupcake craze

Posted By on Thu, Aug 30, 2012 at 11:01 AM

Its only a matter of time before we start cracking open a six-pack of cupcakes.
  • Novice Chef
  • It's only a matter of time before we start cracking open a six-pack of cupcakes.
If London is experiencing a hangover, it's not from missing the Olympics. The Daily Mail reports on a trend that is without question going to be heading over the pond: alcoholic cupcakes.

Eliminating the need for a box of cupcakes and a bottle of wine is the de facto American dream. Smallcakes owner Jeff Martin (his doughnut shop Twisted Doughnut just launched) was experimenting with Guinness cupcakes two years ago. You can't fight boozy pastries. Here are five strategies for dealing with the upcoming alcoholic cupcake craze.

5. Embrace it. These exist for the same reason your vodka now comes in two flavors of cake, white and chocolate. Our collective sweet tooth has led us to the unhappy evolution of cordials.

4. Eat more pie. The only way that pie gets one over on this whole cupcake thing is if we start eating slices like they're pizza. Plus, bourbon is already being put to good use in local bakeries.

3. Sell them. Then you can justify not eating your own product as a potential hit to your profit. Don't get a sugar high from your own supply.

2. Pitch a reality show centered on an alcoholic cake shop. Boozy pastry chefs and wild creations was the elevator pitch for Top Chef: Just Desserts.

1. Drink heavily. You lose culinary inhibitions, and everything tastes better if the alcohol comes before the cupcakes.

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