Baking Cupcakes: Little Gourmet Desserts that Dominate
Despite rumors about the decline of the nationwide cupcake craze, these tiny treats still reign supreme in the Valley
(page 3 of 6)
Newcomer Josie Eriole of Moxie Cupcake has been offering her treats at cafés and bakeries around Ulster and Dutchess counties since opening for business last summer.
Eriole makes everything homemade — with the exception of sprinkles — down to the flower-shaped sugar cookies that sit atop her Signature Moxie cupcake (shown at left). “We use as much local product as we can find,” she explains, “and only fair-trade chocolates and coffee ingredients.”
Each of her cupcakes has a music-related name — a personal touch, given her background as a semiprofessional jazz singer. There’s LollapaLemon (a lemony vanilla cake with lemon filling and buttercream frosting); and her May cupcake of the month, Mama Said, which is flavored with honey, lavender, and apricot.
Since she started Moxie Cupcake, Eriole has seen rapid growth in her business; she’s now ready to open her own storefront this season. “I’ve been booked with catered parties every weekend since the beginning of the year through June,” she says.
Why does she suspect her treats have been so popular? Besides great taste, “cupcakes are relatively inexpensive and grant people a few bites of indulgence in a personal-sized treat that makes you feel like you’re splurging,” she says.