I am often asked what makes my mini cupcakes different. Aside from the personal attachment I have to these cute cakes there is a defined reasoning why I believe FingerSweets (mini cupcakes) are superior to others.
Observations of a Typical Mint Cupcake:
Typically, retail cupcakes are a basic cake flavor (vanilla, chocolate, yellow) paired with a flavored frosting that denotes the cupcake as a particular kind. For instance, take a Chocolate Mint cupcake. Many retail establishments use their basic chocolate recipe and top it with a mint frosting (sometimes the green kind). To the general public, it works and this is a successful Chocolate Mint cupcake. My interpretation of the same thing is vastly different and is what I think brings my creations to a gourmet level.
The FingerSweets Chocolate Mint Cupcake:
A basic chocolate cake infused with mint extract and Andes mints. My standard chocolate frosting enhanced with mint extract to get that cool burst of minty yumminess. I don’t stop there; chopped Andes mints decorate and put the finishing touch on capturing as much mint flavor as you can get out of every mini bite.
Conclusion:
I rarely use a basic recipe as a stand alone without any additions (unless it is my Vanilla Lemon Meringue where I let the creamy lemon curd be the star in the tasty basic vanilla cake).
My development process is cyclical which allows me to capture a depth of flavor throughout a mini cupcake. My goal is to avoid any possibility of flavor separation in the mouth by making sure there are flavor connections in the cake and the frosting. My method I believe is what makes FingerSweets a gourmet item and superior to other cupcakes.
