Nearly six years ago, Candace Nelson launched the world’s very first cupcake bakery, Sprinkles Cupcakes, in Beverly Hills. Since then, Sprinkles has introduced several stylish outposts throughout the nation (including its popular Scottsdale spot, which opened in 2008), and Nelson is now a judge on the well-loved Food Network show, “Cupcake Wars.” AFM chatted with the pastry princess about the new show, her top baking tips and which Sprinkles cupcake will be back by popular demand this month.

AFM: Growing up, who was your inspiration in the kitchen?
CN: My great-grandmother was renowned for the distinctive desserts she made at her San Francisco restaurant during the 1930’s. Her baking legacy was passed down through my family and inspires me today. She created pure, delicious, uncomplicated pastries—the result of her French culinary roots and her new American working life. I imagine our scratch-baked cupcakes as a natural extension.
AFM: Where did the idea to open the first-ever cupcake bakery stem from? Why cupcakes?
CN: I started my baking career with a special-occasion cake business that I ran out of my house. I soon came to realize that special occasions were, by definition, an infrequent occurrence. My dessert philosophy is that you should be able to have a small, daily indulgence. Cupcakes are the perfect portion for one person.
AFM: Do you still decide which flavors will be featured in the Sprinkles brand?
CN: Yes. I developed all Sprinkles cupcake recipes from scratch. However, I think it is so important to listen to customer feedback. Last year, our customers recommended adding sliced almonds to our almond-dark chocolate cupcake. We did, and it tasted better than ever. This past May, we debuted salty caramel cupcakes for a limited time. We received more requests than ever to bring it back before next May. Look for salty caramel in our stores this November.
AFM: What flavor do you hope to introduce?
CN: I’m very excited to be working on a German chocolate cupcake. It’s been difficult to perfect, but it’s almost complete and will be debuting in our stores in early 2011.
AFM: What is your favorite flavor?
CN: Sprinkles dark chocolate cupcakes are my absolute favorite. We bake with rich Callebaut Belgian dark chocolate, creating a decadently indulgent cupcake. The smooth creaminess of the frosting complements the moist chocolate cake perfectly.
AFM: What is the No. 1 tip you can give our readers for baking the perfect cupcake?
CN: Watch your bake time. Cupcakes are fragile little treasures that can burn easily. Even one minute too long in the oven can leave you with a dry- and stale-tasting cupcake. You know your cupcake is ready when the top bounces back after you push your finger into it.
AFM: Have you enjoyed being a judge on Food Network’s “Cupcake Wars”?
CN: Being a judge on ‘Cupcake Wars’ is so fun. Not only am I surrounded by cupcakes all day long, but I’m also spending time with people who are passionate about something that I am [passionate about]. We have a lot of fun on the show, and I see a lot of myself in the contestants. We are currently filming season two, and I feel like everyone is really bringing their A game this season.
AFM: How do you feel that there is an entire show dedicated to cupcakes?
CN: It is surreal. When Sprinkles opened five and a half years ago, we were the world’s only cupcake bakery. Everyone said we were crazy. It is really amazing to see that cupcakes have such a passionate following, and I am flattered to be considered an authority on cupcakes.
AFM: If you weren’t a pastry chef, what would you be doing?
CN: Before Sprinkles, I was an investment banker in Silicon Valley. I didn’t think I would still be doing that so many years later—my creative muscles were yearning to break free. Baking has always been a passion of mine, so I don’t know if I would be able to avoid the kitchen.