Snacks and Minis Go Big, Part 2

My first post on this growing category touched on the purely savory, so here’s a look at the sweet side of the ongoing mini revolution—from that whole cupcake thing to mini donuts and more.

Just like mini sandwiches have been on the rise for a few years now, so has the cupcake—a bona fide mini that has long been part of the American baking scene, but in the last several years has caught on as a trendy, handheld dessert or treat. Cupcakes were originally baked in earthenware cups or ramekins (thus the name); across the pond, they call ’em “fairy cakes” likely due to their cuteness and a size suitable for sharing amongst fairies...

Photo: California Raisin Marketing Board

In the wake of a recent suggestion on using raisins for various reasons in cupcakes (valuable added humectancy, natural, fruit, etc.), the concept of the cupcake as a mini became plainly aware. A representative of the California Raisin Marketing Board passed along a handful of cupcake leads, like the Bay Area's Citizen Cake and Sprinkles, and New York's Cupcake Café and Magnolia Bakery. As someone who lives smack dab between those coastal examples in Chicago, I’d add Molly’s, Sweet Mandy B’s, and Phoebe’s to an ever-growing list of big-city cupcakeries.

And now we have tiny doughnuts, courtesy of Krispy Kreme—half-sized treats that I’m sure will tempt folks to eat by the handful. I’ve also seen these at restaurants—notably by the basket at Primehouse (David Burke also offers mini pies on the dessert menu) and a favorite breakfast spot in my neck of the woods, Juicy-O. Desserts served in shot glasses were big for a while, and P.F. Chang’s still has a nice selection that they came up with not too long ago.

Expect to see more desserts take miniature form in the coming days—just variations on petit fours by any other name.