So, it’s just days before the LA Cupcake Challenge and I must say our stomachs are in knots (nothing a few cupcakes can’t fix). The Two Parts Sugar kitchen has perfected our recipes and are thrilled with the results! So, what are the flavors you ask.

Well, we couldn’t enter the competition and leave behind our signature raspberry red velvet, so that’s one.  For those of you not lucky enough to have tried one yet here’s the breakdown. It originally began as a traditional red velvet cupcake, topped with cream cheese frosting. After dabbling with a few different recipes, we came up with a delicious raspberry cream cheese frosting. The red velvet cake was such a beautiful color red and the raspberry cream cheese frosting was to die for, so we thought, hey, why not mix things up a bit.  This concauction was amazing…but why stop there?  We tweaked both recipes until they were just right, adding and taking away many different elements of both recipes…and viola! Our signature raspberry red velvet cupcake was born. Again, this is not your traditional red velvet, which consists of a chocolate flavor. While we still use the traditional ingredients of a red velvet, ours has a very distinctive raspberry flavor.

The other flavor we are taking is one we came up with just for the competition and are now wondering why didn’t we do this sooner! We often get our inspiration for flavors from famous past times, common desserts, ice creams, or cookies. Yes, cookies! We had actually been thinking about this one for some time, just needed that extra push to get the ball rolling. Then the LA Cupcake Challenge came along and we figured why not. So, white chocolate macadamia nut it was! This is a favorite cookie among many of our family members and friends, and is popular world wide. So, why not turn in into a cupcake. We wanted something unique, so we first checked out all the competion to be sure it was not anything used on their menus. So far so good. We then googled it…surprisingly, there were only three hits! I was sold on this flavor as our second entry. We’ve come up with a vanilla/macadamia nut cupcake, topped with a scrumptious white chocolate buttercream and sprinkled with candied macadamia nuts. Seriously, I could chow down on at least a dozen of these!

So, those are the flavors we are taking and we hope they will do well against the pretigious competition. We’ve just been informed that among the judges or media attending/covering the event are CBS (morning news) , Fox, LA Times, Metromix, TheScene.com, Singular City, The Onion, Playboy Radio, KCRW radio “Good Food”, OC Weekly, Star Magazine, Bon Appetit Magazine, to name a few. We can’t believe how big this event has grown since last year and can’t wait to be a part of it this Sunday! In a previous blog I explained the way the judging would be conducted and have just learned it will take a day or two to tabulate the votes, so the winners will be determined by Tuesday and emailed to the media and the bakeries at that point. We’ll be sure to keep you posted!

Wish us luck in our quest to be hailed as LA’s Best cupcake!

We’ve just added a new treat from the Two Parts Sugar kitchen. BABYCAKES!

They are made from our signature raspberry red velvet cake, filled with our raspberry cream cheese frosting, covered in a delicious vanilla coating, and finished with a dash of sprinkles! They are also available in all of our delicious cake and icing flavors.

Babycakes are available in boxes of 6 for $10.00. If you are interested in placing an order from the Two Parts Sugar kitchen or if you have any questions, please feel free to contact us.