When I made the decision to move from LA to San Francisco, it was not without some serious regrets. Most of all, it was leaving my friends behind that got to me. I also knew I’d miss the beaches, the movie premieres, and the lingering Hollywood dream I’d been harboring.
I also knew I’d really, really miss Sprinkles Cupcakes. The progenitor of the cupcake bakery mania, Sprinkles began as a Beverly Hills gourmet cupcake business and has since spread out to locations around the country, carrying with it a whiff of Madagascar bourbon vanilla extract and winning over hungry hearts. I think the cupcake craze is more than a little silly, but I’m the first person to say Sprinkles is very serious business: without a doubt, they have the best cupcakes I’ve ever tasted (that chocolate chip peanut butter cupcake–it has no competition in this world).
San Francisco has no Sprinkles. Nor does Sacramento, my current city. It’s a lonely existence.
Fortunately for us Sprinkles addicts spread out across creation, there’s always the option of making knock-off Sprinkles at home. With fresh strawberries stuffing up my refrigerator, it made perfect sense to make strawberry cupcakes to start the week with. What better recipe to use than the one for the Sprinkles cake batter?
This Wayne Thiebaud-like are the summer dessert: moist, dense, but with a crisp, light, and very, very sweet flavor. With their cream cheese frosting, they remind me of the tart strawberry cupcakes at the bakery I worked at in high school. But it’s not just memory lane that makes them dear to me. This recipe has won over thousands of fans at Sprinkles. I’m just one of many strawberry cupcake devotees, paying honor to her cupcake idol.