There has been a surge of cupcake mania, from Cupcake Camp to the opening of numerous small, cupcake boutiques. Often, for $3 or more, you can purchase a relatively small cupcake, topped with a mound of sweet frosting. Each such cupcake spot has its avid fans, but I am usually very puzzled by the admiration. Why do so many of those cupcakes taste so dry to me?
I think a good cupcake should be moist, enjoyable even without any frosting. Is that really so much to ask? There is plenty of advice online for the home cook on how to make a moist cupcake. But it seems that most cupcake stores can't seem to make a moist cupcake. So what is the problem? Are they baking them too long? Do they sit on the display shelves too long? Are their recipes just bad? Or is it their intent, to produce a dry cupcake?
Sometimes I feel as if the majority of people prefer dry cupcakes, which I don't want to believe to be true.. That seems to be the only rationale explanation for the popularity of some of these cupcake boutiques. Can someone help me with my dilemma? Can someone explain why dry cupcakes get so many raves? Or do you forgive the sin of a dry cucpcake if you enjoy the frosting so much?
There are moist cupcakes available, but it seems more and more difficult to find them. I hope they are not a dying breed, though they seem endangered. As long as people support stores making dry cupcakes, then moist ones will be pushed to the wayside.
Stand up and be heard. Demand moist cupcakes!