Bee Sweet on Magazine Street in uptown New Orleans is the latest entry into fashion cupcake world. I’ll be the first to admit that I don’t get the cupcake fad. $2.75 for cake and icing? The retail cost of the ingredients on your average cupcake is probably around 40 cents. Good ol’ Gambino’s sells doberge cake squares for less than $1 each. Granted, a fashion cupcake is way bigger than a Gambino’s cake square. Maybe that’s the appeal…people who wouldn’t eat two pieces of cake can wolf down one oversized cupcake and think they’re practicing portion control. Oh, and did I mention that every cupcake variety has a cute name, the babycakes are individually packaged in special boxes with holders, and each box is sealed with a decorative sticker? Unfortunately, none of these things will compensate for the perfectly adequate, but perfectly ordinary cupcake inside.
Plus, these Sprinkles and Magnolia Bakery style cupcakes are all out of whack: a standard-size cupcake shoulders way too much frosting. For $2.75, I’d rather have a slice of layer cake from Nola Cake Cafe on Chartres. Sliced layer cakes offer a better cake-to-icing ratio, and Nola Cake’s texture is spot-on.