Cupcake chain Crumbs Bake Shop has said it will shut all its shops, a week after its shares were suspended from trading on the Nasdaq index.
“Regrettably Crumbs has been forced to cease operations,” it said.
The company said it was now evaluating “its limited remaining options”.
Crumbs listed on the stock market in 2011 at the height of the cupcake boom.
Crumbs Bake Shop will shut all its shops, a week after its shares were suspended from trading on the Nasdaq index
It had 65 shops in 12 states and Washington DC as of the end of March, according to its website.
Crumbs, which was founded in 2003, sold cupcakes in flavors such as red velvet cheesecake, peanut butter cup and cookie dough, with some of them containing more than 600 calories.
It sold the cupcakes in sizes varying from a one-inch taster cake to its “colossal” six-inch cake serving six to eight people.
Its fortunes began to decline as its cake sales slowed.
Crumbs reported a loss of $18.2 million last year, which came on top of a $10.3 million loss in 2012.
The company warned in May in an official filing that it “may be forced to curtail or cease its activities” if its operations did not generate enough cash flow.
As of the end of last year, Crumbs listed 165 full-time employees and about 655 part-time hourly employees as working in its stores.
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Raspberry White Chocolate Buttercream Cupcakes
Ingredients (2 dozen cupcakes):
1 (18.25 ounce) package vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
8 ounces fresh raspberries
1 tablespoon water
3 tablespoons white sugar
1 tablespoon cornstarch
Raspberry White Chocolate Buttercream Cupcakes
1/4 cup water
2 cups white chocolate chips
1 cup butter
5 cups confectioners’ sugar
2 tablespoons milk, or as needed
Directions:
- Preheat oven to 350 F (175 C).
- Grease 24 muffin cups or line with paper liners.
- Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.
- Spoon batter into prepared muffin cups, filling them about 2/3 full.
- Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes.
- Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
- Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
- Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
- Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.
- Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.
- Spoon about 2 teaspoons raspberry filling into each cupcake.
- Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.
- Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners’ sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.
- Slowly beat in remaining confectioners’ sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.
- Spread or pipe the white chocolate frosting over the cupcakes to cover the raspberry filling; drizzle or pipe any remaining raspberry filling over cupcakes. If using a piping bag and decorative tip to ice the cupcakes, make sure that the white chocolate is completely melted and there are no small chunks.
Wal-Mart bakery is offering Duck Dynasty birthday cakes and cupcakes.
Wal-Mart bakery is offering Duck Dynasty birthday cakes and cupcakes
Make someone happy, happy, happy with Duck Dynasty on A&E cakes and cupcakes from Wal-Mart bakery.
Prices and availability will vary by location. Call your store’s bakery to confirm.
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Sweetheart Cupcakes
Ingredients (2 dozens cupcakes):
1 (18.25 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
Sweetheart Cupcakes
3 egg whites
8 drops red food coloring
2 drops raspberry candy oil
Directions:
- Preheat an oven to 350 F (175 C). Line a standard muffin tin with paper cupcake liners.
- Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
- Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
- Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
- Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
- Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.
Red Velvet Cupcakes
Ingredients (20 cupcakes):
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
Red Velvet Cupcakes
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Halloween Glittery Pumpkin Cupcake
Ingredients
1 teaspoon coarse orange sanding sugar or orange sprinkles
1 vanilla cupcake with vanilla frosting
1 1-inch piece green licorice twist or gummy worm
Halloween Glittery Pumpkin Cupcakes
Directions
Place the sugar in a small bowl. Dip the cupcake in the sugar to coat. Top with the licorice to make the stem.
You don’t need be a pro to create this easy look – simply dip the cupcake into a bowl of colored sanding sugar and top with a piece of green licorice twist.
