“Cake in a cup” sounds like one of the weird food cravings pregnant women, or creative gluttons, dream up in those moments when they need a sugar fix fast, preferably in a handy to-go cup. And yet these treats are apparently popular enough to justify the rash of cupcake shops that have popped up around the Bay. The worst thing about this trend, other than what these shops charge for a “cup o’ cake,” is the owners’ insistence on ruining cupcakes with unique flavors. Chili powder should never become a standard ingredient in any dessert. Don’t be surprised if these bakeries become a permanent fixture of Americana alongside shops selling 50 unnecessary flavors of chocolate, snow cones, gelato, ice cream, and frozen yogurt.
This article appears in Sep 20-26, 2012.