Video by Katie Bieri
Bakers and consumers alike tasted about 30 different types of cupcakes made by hobbyists and professionals during Phoenix’s third CupcakeCamp Sunday at CO+HOOTS.
There were around 400 cupcakes and 160 mini cupcakes, ranging from sweet chocolate and tangy creamsicle, to savory flavors like bacon. CupcakeCamp organizer Terry Tang and the bakers brought out new cupcakes in 15 minute intervals throughout the afternoon.
Tang said she loves baking and decorating, and brought the event to Phoenix in hopes of uniting those who are enthusiastic about cupcakes.
“I like them so much I sometimes plan my vacations around them,” she said.
Tang said she would like to help as a consultant for future CupcakeCamps as long as she has help and people still want to bake and eat.
Adi Wiezel, an amateur baker at the event, harvested her own prickly pears and made syrup to add to her cupcake mix with lime frosting.
“(I’m) always looking for ways to get involved in the community,” she said.
Nicole Armstrong bakes cupcakes as a hobby, and has participated in CupcakeCamp since its first year. This year, she contributed corn dog cupcakes with mustard icing. She said her original corn dog cupcake recipe was inspired by the overwhelming amount of sweet cupcakes rather than savory ones at the 2010 event.
This year, the event was hosted at CO+HOOTS’ newest location on Washington and 11th streets. CupcakeCamp was held at the CO+HOOTS’ previous location in 2010, and Bragg’s Pie Factory in 2012.
Music played in the background as people rotated to three stations where cupcakes were served to the guests. There was an area to wash down the cupcakes with water, milk, iced teas or almond milk.
Attendee Ivan Enriquez said he enjoyed the cookies and cream cupcake the most because he was impressed by the crisp cookie chunks inside the cupcake.
“The breading itself was very moist, simple but sweet; it wasn’t overpowering,” he said.
CupcakeCamp attendees began the event brimming with excitement. By the end, most people were sitting down, stuffed with cupcakes and content to just digest.
“Sweets are sweets. People still enjoy eating desserts whether they’re trendy or not,” Tang said.
Contact the reporter at bbozadji@asu.edu.
