I made cupcakes last night for a birthday. White cake mix, cream cheese frosting, done. They are SO good.
I’ve known for awhile that cupcakes are good. Like, since I was 6. That’s what I always requested for my birthday cake—vanilla cupcakes with vanilla or cream cheese frosting. Yes, I was ahead of the cupcake curve. I knew then and I know now that cupcakes are good, and why are they good? Because they are golden brown on all sides. Because they’re less formidable than an entire cake. Because in about three bites it’s over and you’re happy. NOT because they have frosting piled 6 feet high. NOT because they cost $4. And NOT because they’re exotic and overwrought with ingredients like rose hip jelly and saffron buttercream cookie crumble.
Why am I so annoyed by modern cupcakes?
No really, why? Why does this bother me so much?
I guess because I feel they’ve been prostituted. Something I liked for its very simplicity is now a convoluted, trendy mess of a confection that will make me gouge my eyes out if I see one more super hip shop dedicated solely to fulfilling your wildest cupcake dreams. Sure, they’re inherently cute and tasty and I can’t blame people for wanting to capitalize on that. But that ship sailed 10 years ago or something! We need to get over cupcakes! Well, at least over the cupcake frenzy. And we especially need to stop doing giant cupcake cakes. I’m completely mystified by a miniature cake imitating a full-sized cake by becoming full-sized. There’s a term for that, but I can’t remember....life imitating art? Meta? No, wait, I remember: super nerdy.
No offense if you’re starting a cupcake shop, had or are having cupcakes at your wedding, or if you just baked your child a giant cupcake birthday cake. I admit that these new cupcakes are sometimes really, really yummy. But like a good song that comes out and then 1 month later makes you want to surgically remove your ears because it’s been so overplayed, cupcakes need to keep their distance from me for awhile.