Available on Etsy, $26 Two bits of cupcake-related ephemera came across the transom this week. Might as well roll them into one post. First Corby Kummer examines the cupcake in the March issue of The Atlantic. After the now-obligatory yes-cupcakes-are-overexposed-but-I'm-still-going-to-write-about–them intro, he goes on to say that "the craze is worth keeping" if only so bakers will get the damn things right. Cupcakes may be largely icing-delivery vehicles, but the cake shouldn’t be cardboard and the icing shouldn’t be grease—twin concepts few artisan bakers (artisan being the new word for homemade) seem to get. Cooked French buttercream, which many of them choose (it shows off Technique), is not a suitable cupcake icing. It’s oily. It smears. A simple glaze—think...
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