Designer Cupcakes - The New Drug of Choice?

photo credit: iStockphoto

Unless you've been under a rock somewhere, it would be hard not to notice the ascent of the cupcake to stratospheric status.

Cupcakes of my youth were staples of elementary school room mothers, who faithfully baked endless supplies for class parties. Plainly frosted, sometimes sprinkled with colored sugar, cupcakes were without a doubt kid food. It makes sense; they are small, easy to handle, and can be consumed without silverware.

Now, however, it's difficult to find the simple cupcakes of my childhood. Cupcakes have had a makeover - and a glamor makeover at that. They've gone designer. Entire shops dedicated only to the simple cupcake. Upscale ingredients like "madagascar bourbon vanilla" and "valrhona chocolate" stare at you from the menus. Extensive menus. You want raspberry-filled German chocolate? No problem. Salted caramel? You've got it. Bacon and maple syrup? Sure thing.

Adults now buy custom cupcakes in droves. Cupcakes are replacing traditional cakes at birthday parties, baby showers, graduation parties and more. I plainly admit, I don't get it.

The "cake" part of cupcakes is usually a bit dry. To me, there's nothing better than good, moist, homemade cake. Without frosting.

And here we come to the crux of the situation, I believe. I think people like this new brand of designer cupcakes because it's an easy vehicle for frosting. Lots of it. Piled high. Cupcakes now have more frosting and toppings than cake.

So, my theory is that adults like this cupcake makeover not because they're designer-pretty and look interesting, but because it's an easy way to consume a ton of frosting. Sugar high, anyone?