Win 25 Misha's Cupcakes By Creating a New Flavor For Their Stores

Baking is great and all, but we're not all cut out for the exact science that it requires. Some of us were born to eat. So Short Order is here to tell you how to get 25 cupcakes in a flavor that only you'd dream up, without lifting a finger in the kitchen.

Misha's Cupcakes -- this reporter's all-time favorite cupcakery in Miami -- launched its Flavor of the Weekend contest for the month of August. Each week, one of the four locations is asking local customers to submit cupcake flavor ideas in a comment on Facebook. Then the winning flavor will be featured at the store for one weekend, Thursday through Saturday.

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Even better, the winner of the contest gets a box of 25 mini cupcakes of their own creation. That means 50 bites (if you're doing it right) of a creamy frosting to moist cupcake ratio that unbelievably captures the essence of some other sweet treat.

To underscore the wide-reaching cultural importance of this groundbreaking contest, we'll provide some context: these cupcakes serve as the primary form of sustenance for any and all University of Miami students.

Not to hyperbolize or anything. Let's just say that Misha's Cupcakes make life worth living. Nothing could make them any better ... except for having an entire box appear in front of you, filled with a flavor that doesn't exist yet.

At the London Square location (13440-B SW 120 Street, Miami), the first store to hold the contest, white chocolate raspberry cheesecake was the Misha's Cupcakes pick of the weekend, and they are being featured at the store now through August 10.

Miami Lakes (15368 NW 79th Court) is currently running the promotion for this second week. This week's entries have included cultural takes, like crème brûlée to tres leches, and have gotten as wild as coconut curry Thai, as ethereal as lavender-honey, and as tempting as chocolate covered strawberry.

Aventura and Coral Gables, you're up next! In that order. Keep up with the contest on the Misha's Cupcakes Facebook page.

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Lyssa Goldberg