Advances in miniaturization technology led to a brief but intense dessert-shrinking frenzy that gave us the cupcake, the baked Rhode Island, and the gingerbread amoeba. Celebrate the world's most successful shrunken treat with today's Groupon: for $10, you get $20 worth of palm-sized delights at Buttercups Cupcakes, located in Villaggio Main Street in Bossier City and the Shoppes at Bellemead in Shreveport. After homemade sweets supplied to a local grocery store brought wild success, Kim Wood started Buttercups Cupcakes to expand on her knack for concocting unique baked goodies. Made-from-scratch daily, cupcakes ($3 each or $33/dozen) coax shy tongues out of their shells with unique flavors, including wedding-cake, key-lime pie, and red-velvet, as well as standbys chocolate and vanilla. Delectable cakeballs ($2.50 each or $29/dozen), with cake and icing rolled into sweetness spheres and dipped in luscious chocolate pools, are slam-dunked into mouths, culminating in sugar-fueled victory dances.
- Wood bakes anywhere from 20 to 25 dozen cupcakes daily in her own bakery at the shops in the Villaggio development where her cupcakes are now exclusively sold. – Devin White, Times
- Flavors are constantly changing so go often, or miss out! Never had one I haven't been pleased with...and I've tried them all! – Tera L., Yelp
Making cupcakes from scratch with recipes you developed yourself doesn’t just attract swarms of hungry customers—it can also attract the attention of the Food Network. Kim Wood’s batches of artistic and decadent desserts landed her a spot on Cupcake Wars, where she competed with three other confection experts for the chance to be named the kitchen victor. Back in her shop, she crafts the same sweets she made on TV as well as dozens of other cupcake flavors, using only fresh, whole ingredients such as sweet-cream butter, fresh fruit, and cupcake wrappers just plucked from the garden. Her signature flavors—which include key-lime pie, italian cream cake, and chocolate mint—vary by the day, and gluten-free and vegan options are available once per week. Beyond the signature sweets, Wood keeps things interesting by modifying her cupcakes into cake balls, cake pops, and cream-filled whoopee pies.