chew on this
Posted by Jennifer Wright on November 5, 2009 12:13 PM
The cupcake bust is coming, at least according to Slate. But if you want to catch the tail end of the cupcake phenomenon, how do you get in?
The notion of just baking delicious sweets seems fairly stale at this point. Here are a few niches in the cupcake market that bakers are using to let their brand stand out.
Be Vegan: Babycakes and OMG Cupcakes in Manhattan cater to a health-conscious clientele.
Pros: A large clientele to serve who otherwise could not experience the joy of cupcakes.
Cons: Finding the right ingredients to substitute for dairy products can be tricky, and can lead to drier cupcakes than one might desire.
Be on the Go: The Cupcake Stop – a “mobile gourmet cupcake shop” operates out of a truck offering freshly baked cupcakes wherever they’re needed most.
Pros: If there’s a lull, you can move to another more popular location with ease.
Cons: Would-be return customers may have difficulties locating you.
Be Tiny: Baked by Melissa offers tiny, quarter sized cupcakes with a big taste.
Pros: People will be more likely to grab them for a snack than a regular sized cupcake (especially if they’re watching their waistlines.
Cons: They also cost considerably less than the average cupcakes, which requires finding parties to sell them in bulk to.
Be Enormous: The giant cupcake pan will allow you to make cupcakes as large as regular cakes, still with that cute frosting shaped swirl.
Pros: No one else is doing it yet!
Cons: There may be a reason no one else is doing it.