The greatest dilemma with a cupcake is that it is nearly impossible to get cake and frosting with every bite. And while I embrace the approach of standing over the icing bowl and spreading on a fresh coat with every bite, the clever ladies at Frosted Cupcakery in LA have come up with an even better idea.
Presenting the Hi-Top—buttercream sandwiched between two delicate cupcake halves. It took me a few tries to figure out exactly how this works (the cupcake after all gets bigger on top) but sliced just so it’s almost like a puffy whoopie pie.
If the cake to frosting ratio is not essential to you, these cupcakes are still delicious in their traditional form, especially with the honey-cinnamon cream cheese frosting.