Cupcakes
September 2012
Magazine
Candace Nelson
This Issue:
Candace Nelson
talks Cupcake Wars, charity, cupcakes, recipes, and more‌
Spotlight On: Cupcakes Magazine Premiere
Cupcakes
September 2012
Magazine
Paula Labaredas
What inspires your cupcakes and flavors? When we first opened, I started by baking up my favorite flavors and was also inspired by my husband’s Oklahoman roots. He loved strawberry cake as well as red velvet cake. Oddly enough, we didn’t know red velvet would become our best seller! It was a last-minute creation we only offered 3 days a week at first. Now, it’s offered daily and outsells all other cupcakes 2 to 1. I love hearing suggestions from customers as well. They recently inspired me to create our salty caramel and German chocolate cupcakes! .
Cupcakes
September 2012
Magazine
What are your plans for events and charities this year? Every year, we sell special cupcakes in which 100% of the proceeds benefit various charities. We regularly support environmental care organizations during Earth Day, the Women’s Cancer Research Fund during October, and the Elizabeth Glaser Pediatric AIDS Foundation for World AIDS day. We also love to partner with celebrities and sell a cupcake in their name to benefit a charity of their choice! This year, we partnered with Blake Lively to create a S’more cupcake which raised $35,000 for OXFAM. Additionally, all our stores donate leftover cupcakes every night to local food banks and charitable organizations.
Cupcakes
September 2012
Magazine
What are your plans for the store, TV shows, career? I am currently filming my 7th season as a judge of Food Network’s “Cupcake Wars!” We have several plans for new Sprinkles Cupcakes locations and we are also working on opening additional outlets of our newest concept, Sprinkles Ice Cream (www.sprinklesicecream.com)! Our second Cupcake ATM will be opening within a few days in Chicago and each Sprinkles bakery will eventually have its own. We just signed a franchise agreement to open 34 bakeries in the Middle East within the next 5 years.!
Cupcakes
September 2012
Magazine
What do you think makes your cupcakes different/better than others? What sets yours apart from the rest? In an effort to offer the best possible cupcakes all day long, we bake throughout the day so what you get in our bakery only came out of the oven about an hour before. We bake with the finest ingredients (see question #6) and I spent two years perfecting the recipes we use today in our bakeries. I formulated the recipes specifically for the small size of cupcakes so they would always be as moist as their cake-size counterparts!!
Cupcakes
September 2012
Magazine
How do you choose your ingredients? A core component of Sprinkles’ mission is to bake cupcakes using the finest and freshest ingredients. As a result, we source the world’s finest vanilla and chocolate, use the freshest produce and dairy, and offer flavors which take advantage of seasonal bounties (i.e. a cherry cupcake during the summer).
Cupcakes
September 2012
Magazine
Do you have organic and/or sugar free yet? If not do you plan to have those? While we do not currently have sugar free cupcakes, I’m working hard on this and hope to offer a sugar free cupcake very soon! We currently offer both vegan red velvet and gluten free red velvet cupcakes in all our bakeries. These have been a huge hit with people who have dietary restrictions as well as people without!!
Cupcakes
September 2012
Magazine
Cupcakes
September 2012
Magazine
Strawberry Cupcake Recipe: Sprinkles Strawberry Cupcakes w/ Frosting Ingredients (Makes 1 dozen) 2/3 cup whole fresh or frozen strawberries, thawed 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup whole milk, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 large egg whites, room temperature DIRECTIONS: Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Â
Cupcakes
September 2012
Magazine
FROSTING: Ingredients (Makes enough for 1 dozen cupcakes) 1/2 cup whole frozen strawberries, thawed 1 cup (2 sticks) unsalted butter, firm and slightly cold Pinch of coarse salt 3 1/2 cups confectioners' sugar, sifted 1/2 teaspoon pure vanilla extract DIRECTIONS Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Cupcakes
September 2012
Magazine
www.sprinkles.com!