Thursday, October 1, 2015

Candied Yam Cupcake, Hummingbird Bakery

I'm no stranger to Hummingbird Bakery's charms - particularly around this time of the season when they regularly bring out pumpkin flavored bits. I've reviewed the Pumpkin Whoopie Pie and also a 'head to head' battle of the butter & sugar titans in the form of a Jam Doughnut Cupcake & a Strawberry Milkshake Cupcake.

So, while this year they've neglected poor, pitiful pumpkin quite a bit (who knows, maybe they're saving it for November?) they have, in fact, released 2 very cool & as far as I know totally new cupcake flavors. First - Snickers. Which I'm sure is absolutely fine, but I also feel like I could write that review without ever tasting it. Chocolate frosting, perhaps with a 'nutty' component (think Nutella), filled with caramel, and chocolate cake. On top, as you may suspect, half a fun-size Snickers. If someone brought me one just on a lark, I would eat it before they could even turn around and walk away, sure - but when it comes to buying it myself for the blog...well, I went with the more exciting option.

Candied Yam Cupcake. Huh. That's something I can't really presume anything about. While many American families enjoy the gooey sweet potato/marshmallow/"candied yam" dish on their Thanksgiving table, mine did not partake. Not sure what I'm on about? Take a look at this recipe. Basically, it's cooked sweet potatoes topped with a brown sugar & cinnamon mix, with brulee'd marshmallows on top. So how do you make that a cupcake? Turns out the answer is with ease.

It's a natural, really. The cupcake base is cinnamon & nutmeg like a classic spice-based cake with more vegetal sweetness like you find in a good carrot cake. That's because it's a 'sweet potato' based cake. Look ma, it's healthy! Then the frosting really tops everything off, chuckle chuckle. It's like whipped marshmallow creme with a bit of toastiness on the top. It's also the perfect amount to just be an excellent compliment to the slightly spiced cake. Since it's marshmallow based, it's extremely sweet - if they had stacked it as high as say, the Red Velvet Cupcake pictured below - purchased only for comparison's sake, of course - it would've been over the top. 

The texture was excellent too, with a dense & moist cake (you can expect a quality level sponge from Hummingbird in my experience) and the marshmallow frosting was very light and whipped - as it should be with something that sweet.

Would I recommend it to the average consumer over the classic Red Velvet or even a Black Bottom? Perhaps not, but I would suggest it to anyone looking for something a bit different than the usual - or anyone who just loves marshmallow.

No comments:

Post a Comment