Cupcakes. A phenomenon that just won't go away. I am amazed that this trend in baking keeps going and going, very much like the Energizer Bunny.
A week ago I found myself in the new Mega mall north of Calgary to see if there is anything worth seeing. Not really.
BUT! In the middle of the walking area on the west side, is a Cupcake booth by Buttercream Bake Shoppe. They do not bake onsite, but do get deliveries a few times a day, depending how busy they are. Fresh is good.
I had this idea to personally compare cupcakes to cupcakes a long time ago, but never really followed through with it.
Coincidentally that same day I visited the mall, Victoria had just made fresh Mocha cupcakes, so I had a great chance to compare those two flavors side by side. GF and regular.
Buttercream's version is somewhat larger, on the bottom (dough) part, both having about the same amount of icing. GF Patisserie's Mocca icing flavor definitely beats their Espresso flavor, not sure what Buttercream uses to create all those different flavors, but I think it's flavor mixes. Lauren made a huge amount of espresso at the house, which they then blended into the buttercream at the bakery.
Dough. When I cut them both in half, you can clearly see the difference in color. That actually is something that made Victoria experiment with even more Cocoa powder to get a darker look.
I have a strong feeling that Buttercream uses pre mixes to create their cupcakes. Not sure.
Packaging. Well. They ARE in the business of cupcakes, the see through crate that firmly holds cupcakes in place is a winner. No doubt. But the paper wrapper of GF Patisserie more than makes up for that when it comes to individual display.
Overall as a non Celiac, their cupcake is good. Good enough for me to go back if I would crave one. On their website it shows all their varieties, so many in fact that they are rotating flavors weekly.
Does anyone else have a family member, non celiac that has tried regular cupcakes? I would love to get some feedback.