The cupcake craze began with Sprinkles. The company, a new TURNER client, opened the world’s first cupcake bakery in Beverly Hills in 2005. Soon, the lines (made up of devoted Hollywood stars and serious epicureans alike) stretched around the block.
What caused Sprinkles mania? Well, this isn’t your ordinary cupcake. A deliciously sophisticated update on an American classic, a Sprinkles cupcake is handcrafted from the finest ingredients – including sweet cream butter, bittersweet Belgian chocolate, pure Madagascar Bourbon vanilla, fresh bananas and carrots, real strawberries and natural citrus zests (Is your mouth watering yet?). Then it’s topped with Sprinkles’ trademark modern dots, rich chocolate sprinkles from France or seasonal sugar decorations. Once you try one, all other cupcakes pale in comparison.
Today, Sprinkles has 22 locations nationwide, a traveling Sprinklesmobile – the world's first cupcake truck – and sells its cupcake mixes at over 250 Williams-Sonoma stores throughout the U.S. and Canada. Sprinkles is still innovating, too. In 2012, the company introduced the world's first Cupcake ATM and launched of Sprinkles Ice Cream. And this January, it debuted the breakfast cupcake, taking inspiration from classic breakfast cereals. A Fruity Pebbles cupcake? Yes, please.
In February, don’t miss the Valentine’s Day-worthy Sprinkles Raspberry Chocolate Chip cupcake (a chocolate chip-studded Belgian dark chocolate cake topped with luscious raspberry frosting and a pink heart) or the Red Hot Velvet cupcake (Red Velvet cake paired with spicy cinnamon cream cheese frosting). Never mind the roses – this is what your sweetheart really wants.
More February fun at Sprinkles.
Visit Sprinkles at www.sprinkles.com
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Get in touch at sprinkles@turnerpr.com