Cupcakes, Whiskey, Maple...'nuff sed

Photo courtesy of Cupcake Royale

We are obsessed with effete pastries in this town. We've always been aware of the bias against Big Donuts, which is why we still have yet to see the return of industrially produced Dunkin' Donuts or the metric invasion of socialized Tim Horton's around here. We run strong opinions that illuminate partisan allegiances, flawed methodologies notwithstanding—c'mon, guys, donuts v. cupcakes??? It's the right tool for the right job...you can't meaningfully compare the two directly.

The latest salvo in what will assuredly awaken armchair cupcake commentary comes from Cupcake Royale's Irish Whiskey Maple. The above image floated into our inbox the other day, along with the following description:

We love whiskey. We love maple. So, we baked 'em together into one magically delicious morsel of cupcake goodness. Jameson Irish Whiskey swirled into real maple buttercream, topped with shamrocks, sprinkles, and organic maple sugar.

Whiskey, maple....Indeed!

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By Tom in Food on March 10, 2009 12:00 PM

Comments [rss]

FreshPickedSeattle

Now this is some news I can and will use, thank you. Whiskey and maple deserve their own spots on the food pyramid.

(Also, yes, extremely flawed methodology re cupcakes vs donuts. I just had to shut down this argument at book club this weekend. One is breakfast, one is dessert. They serve entirely different purposes, comparison is meaningless. I feel quite strongly about this.)

admiralzing

I'll fire the first round!

I enjoyed the Bourbon Eggnog cupcakes from Trophy many times over the winter.

They offered far more in the frosting department than those cupcakes pictured above. Why so stingy on the frosting Cupcake Royale? It can't be that you're trying to save my health.