Martin Johansson saw the American cupcake boom firsthand during a two-year stint as the chef at the Swedish Embassy in Washington. In August, after returning to Sweden, he opened “Cupcake STHLM” with a childhood friend, Mikael Ingeltun, who had spent the past few years as a chef aboard luxury yachts. Rather than importing an American craze, the pair say they are championing the contribution Scandinavian immigrants made to American home cooking. Many of the cupcakes are emphatically American, including the Elvis (banana and pecan), the Miami Beach (toasted coconut and vanilla) and the Michelle Obama (almond, chocolate, raspberry and licorice). Others take a more Nordic approach, like a Red Velvet that gets its color from beets. One big difference is that the cakes are scaled for Swedish appetites; they’re roughly half the size of a typical American cupcake; they also serve mini-cupcakes the size of a marshmallow.
My friend, Denise, just moved to Sweden a few months ago and when I told her about this cupcakery, she just had to pay them a little visit! Here are some of her photos:
Credit: “Delicious Desserts at Stockholm’s Cafes”, Rob Schoenbaum for The New York Times. Read the full article: http://travel.nytimes.com/2010/12/26/travel/26stockholm-choice.html?pagewanted=2&ref=dining