Curbside Cupcakes, a mobile cupcake business operating out of a bubblegum-pink truck, landed in front of our downtown DC office this morning; it's been making rounds since Tuesday. An intersection of Washington's latest food trends—social-media marketing (follow the truck's whereabouts at twitter.com/curbsidecupcake), street food, and cupcakes—the concept was the brainchild of two friends who wanted cupcakes one day but didn't feel like schlepping to Georgetown to get them. Samuel Whitfield III, a former attorney, and Kristi Cunningham, who worked in freight forwarding, gave up their careers to peddle their sweets, baked by a third partner in the business. The cupcakes, which sell for $3 apiece, come in five flavors: classic vanilla, classic chocolate, red velvet, chocolate mocha, and chocolate frosting with vanilla cake.
So how do they stack up against the competition? The price is a little steep for a cupcake that's smaller than most we've seen, but the base is moist and fluffy, and there's a good frosting-to-cake ratio. Of the three we tried—classic vanilla, chocolate mocha, and red velvet—it was the latter that we liked best, mostly for the cream-cheese frosting. We also liked that we didn't have to hike to Georgetown. For more information, visit curbsidecupcakes.com or call 202-495-0986.