Tag Archives: cupcakes

Not-So-Crumby Crumbs

I was walking through Central Park on a beautiful Friday morning when I started craving cupcakes. I opened my beloved Yelp app and searched for cupcake shops near me. The nearest shop was called Crumbs Bake Shop, located on the Upper East Side. It didn’t have spectacular reviews on Yelp, but I decided to give it a shot, so I headed over to Lexington Avenue to try some cupcakes.

The exterior of Crumbs Bake Shop.
The exterior of Crumbs Bake Shop.

When I arrived at the store, I was a bit disheartened. After going to Molly’s Cupcakes a few weeks before, I was expecting a warm, inviting environment. Crumbs Bake Shop had a couple tables set up, but it wasn’t the kind of place where you want to sit down and enjoy your cupcake. Nonetheless, they had a very impressive selection of cupcakes and baked goods in general. It was quite difficult for me to pick only two cupcakes from the vast array of culinary creations in the display case. In the end, I settled on two very different flavors: chocolate salted caramel and lemon lemon. I paid for my cupcakes and took them to go, deciding to eat them in my cozy dorm room.

Crumbs' display case full of cupcakes and more.
Crumbs’ display case full of cupcakes and more

The chocolate salted caramel cupcake looked pretty appealing. It was a chocolate cake with a caramel cream cheese frosting, topped with chocolate chips, a caramel drizzle, and a bit of sea salt. Sounds amazing, right? In truth, it just tasted okay. The chocolate cake wasn’t moist and decadent like I had hoped, and the frosting was quite dense. It wasn’t awful, but it wasn’t anything special either. Much like the store itself, it lacked that homey and comforting feel. Overall, the cupcake was solid, but not exceptional in any way.

The chocolate salted caramel cupcake.
The chocolate salted caramel cupcake

The lemon lemon cupcake was a cheerful yellow cupcake. There was no description of it at the store, but it appeared to be a lemon cake topped with a lemon frosting with yellow and white sprinkles and a little dollop of lemon jelly on the top. Personally, I found this one more enjoyable than the chocolate one, though it’s probably because I have very high chocolate standards. The lemon cupcake was pleasant to eat. It was a wonderful balance of sweetness and tartness, and although it tasted somewhat artificial, the cake itself was a nice consistency. I’ve certainly had better lemon cupcakes, but it was still a pretty good cupcake.

The lemon lemon cupcake.
The lemon lemon cupcake

All in all, Crumbs Bake Shop was a bit of a let down, but it was not awful either. The cupcakes were not very expensive (cupcakes ranged from $2 to $3.50), and they were quite large considering the price. Additionally, Crumbs is a chain bakery, so there are many locations conveniently situated around the city (unfortunately, the one near Columbia is permanently closed). If you want a decent and fairly cheap cupcake, go ahead and give Crumbs a try!

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Molly’s Takes the (Cup)cake

I’m a sucker for a good cupcake because it has all the wonderful aspects of a normal cake (the moist, fluffy cake and the smooth, creamy frosting) compacted into an adorable little pastry, which sometimes even has a bonus filling. There are so many varieties of cupcakes just in New York City, and I want to try as many of them as possible.

I started with Molly’s Cupcakes, located downtown near New York University. I learned about Molly’s from “Cupcake Wars,” a cupcake-baking competition that airs on Food Network. In one episode, Eileen Kerbel, a pastry chef at Molly’s Cupcakes in Chicago, won with her scrumptious cupcakes. After watching this episode, I knew that I had to see what made Molly’s Cupcakes so good. I took the 1 train down to Christopher Street and walked down Bleecker for about five minutes, at which point I was standing in front of a bright yellow storefront labeled “Molly’s Cupcakes.” I walked into a relatively spacious room, and my eyes were immediately drawn to the fun swing-like stools at the counter. The atmosphere was cheery and playful; there were even board games on the shelves, along with educational books.

I walked over to the display of the cupcakes and was immediately overwhelmed. Every flavor looked good to me, making my decision extremely difficult. After much deliberation, I decided to try three cupcakes: pumpkin spice, cake batter, and chocolate decadence. I chose these three because they all seemed different, so I knew I would get a better idea of the range of flavors.

The first cupcake I tried was the pumpkin spice, with a creamy pumpkin mascarpone center and a sweet cream cheese frosting. I chose this cupcake because I love everything pumpkin (basic, I know) and I wanted to try it while it was in season. I had high expectations for this cupcake, and it did not disappoint; it was everything a pumpkin spice cupcake should be. It had a strong pumpkin taste that went well with the sweet frosting. It was quite large, but that just meant more pumpkin-y goodness. The only critique I have is that there was too much frosting for my taste. Overall, this cupcake was wonderful for this time of the year.

The pumpkin spice cupcake.
The pumpkin spice cupcake

Next up was the cake batter. This cupcake had a vanilla confetti cake with a raw cake batter center, topped with vanilla buttercream and birthday sprinkles. Just looking at this cupcake made me happy; the frosting was an adorable light blue color, and the rainbow sprinkles were lovely in a childish way. Biting into this cupcake made me even happier. The gooey batter in the center was absolutely delicious, and it paired nicely with the light vanilla cake. It was fun, tasty, and nostalgic all at the same time.

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The cake batter cupcake

Last but not least was the chocolate decadence. This cupcake was a chocolate cake with a chocolate mousse filling, topped with chocolate ganache and dark chocolate curls. I saved this cupcake for last because I expected it to be my favorite, given my love for chocolate. This was easily one of the best chocolate cupcakes I have ever had. It was moist, rich, and certainly decadent. The cupcake looked sophisticated and tasted even better. However, this cupcake is not for everyone. Only true chocolate lovers could handle this cupcake and its intense chocolate flavor.

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The chocolate decadence cupcake

I was very pleased with Molly’s cupcakes. The fun atmosphere combined with delicious cupcakes made for a really great experience. It’s not the place to go when you want a cheap cupcake in a convenient location. But if you’ve got some money to spend and want an outstanding cupcake adventure, Molly’s Cupcakes is worth the trip!

Location: 228 Bleecker Street, New York, NY

Hours: Monday – 12pm to 10pm, Tuesday through Thursday – 8am to 10pm, Friday and Saturday – 8am to 12am, Sunday – 9am to 10pm

From Georgetown to NYC

Today we ventured off to the faraway land of Soho which brought us a taste of an even farther away land: Georgtown Cupcakes. Located on 111 Mercer Street, Georgetown Cupcake avoids the hustle and bustle of Broadway shopping, while still allowing access to it. While being in a very busy area, Georgtown surprisingly does not get overwhelmingly busy, but remains steady with a line that moves pretty quickly (unless you’re there in the December, when everyone decides to come to New York, and the city turns into a tourist battle zone).

Beware, Georgetown has daily flavors, which may vary slightly everyday, so if you’re going for a specific flavor make sure to check beforehand. Georgetown also has seasonal flavors with seasonal decorations, which are always a plus.

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Let’s get to taste. Georgetown cupcakes are not only pleasing to the eye, but also delicious. The frosting is as creamy as it can be, and the cake is moist. The only drawback to this is that eating a Georgetown cupcake on its own could be challenging. Its richness can be too much for amateur cupcake eaters, so a drink and a partner to share are advised.

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As for flavors, there are vegan and gluten-free options, signature options that are available everyday. To be honest, I haven’t had a single bad cupcake from Georgetown (and yes, even the eggless milkless vegan ones are amazing).

The peanut butter fudge is my favorite, and the banana split and red velvet come as close seconds.

Pricing for cupcakes are $3 for a single cupcake, $16.50 for half a dozen, $32 for a dozen.

Sweet Tooth Recipes: Ice Cream Cone Cupcakes

After a grueling midterms season, you probably need something to cheer you up, and this is definitely it.  And how could this be bad?  It’s a mix of the greatest two things ever created: ice cream and cupcakes.

Side note: this recipe obviously comes from the one and only, Martha Stewart.

Ingredients:

For actual cupcakes:

Sugar cones: 12 (but this will depend on how much batter you eat)

Flour: 1 ½ cups

Baking Powder: 1 tsp

Salt: ½ tsp

Unsalted Butter: 1 stick or ½ cup

Sugar: 1 cup

Eggs: 3

Vanilla Extract: 1 ½ tsp

Milk: ¾ cup

 

For Decorating: (all are optional, all will produce beautiful results)

Buttercream

Gel-paste food coloring

Melted Chocolate

Chopped roasted and salted Nuts

Maraschino Cherries

Sprinkles!

 

Directions:

  1. Preheat the oven to 350 degrees
  2. Now this part can be confusing, but bare with me. Take tube pan and take out the inside attachment.  This will basically look like a bowl without the inside.  Cover the top of the bowl with two layers of tinfoil. (See pictures below for clarity)
  3. Poke 12 holes in the tinfoil, put cones in these holes, and set this aside for later.
  4. Making the cupcakes.  Stir together the flour, baking powder, and salt.
  5. In another bowl, cream the butter and sugar until light and fluffy.
  6. Add eggs to the butter mixture one at a time.  Then add vanilla.
  7. Add the flour mixture to the butter mixture
  8. Fill each cone with about 2-3 tablespoons
  9. Bake in oven for 18-20 minutes.

 

For the fun part:

Decorating the Ice Cream Cone Cupcakes

While you can technically decorate however you want, here’s how I decorated:

Buttercream frosting from Magnolia’s Cupcakes

Butter: 2 sticks

Confectioners’ Sugar: 6-8 cups

Milk: ½ cup

Vanilla Extract: 2 tsp

Food Coloring

Directions:

  1. First cream the butter, then add 4 cups of sugar
  2. Add the milk and vanilla and beat until smooth
  3. Gradually add 2-4 more cups as sugar to taste
  4. Add your favorite color
  5. Using an ice cream scooper, scoop a dollop of frosting on to each cupcake
  6. Decorate with sprinkles, cherries, chocolate or gel-paste.

Cupcake cravings: Two Little Red Hens

You’ve heard them. The jaded, cynical, lost-all-sense-of-what-is-right-in-the-world foodies who scoff, “cupcakes are so last year,” and, “ugh, I’m so over cupcakes,” every time they pass by bakery windows filled with pastel swirls of buttercream.

From l-r: Brooklyn Blackout and Chocolate Peanut Butter. Coconut in the back.

Don’t do it. Don’t lose that sense of wonder that you get each time you bite into the perfect portable dessert, which, unlike full-sized cakes, give you the quintessential combination of frosting and cake in every bite.

It’s understandable; you probably went on a huge cupcake rampage back when you first discovered Magnolia, or Baked, or maybe even Crumbs. Perhaps you ate so many that you—quelle horreur—got sick of dessert.

Do you know what you need in your life now? Two Little Red Hens.

I hereby guarantee that the Brooklyn Blackout (delicate chocolate cake filled with rich chocolate pudding, topped off with a heap of thick fudge frosting.), the Peanut Butter (which tastes like the world’s largest Reese’s cup), or the Coconut (spongy angel food cake with fresh-from-the-beach coconut cream.), will make you believe in cupcakes again. Each is just the right size—more than a mouthful, but still small enough to hold comfortably without feeling you’re being dwarfed by a baked good.

And yes, there are hen decorations all over the place.

Sure, it’s a bit of a trek to the east side. But hey, it’s almost reading week. Hop on that crosstown bus at 84th, and venture into this miniscule, Americana and poultry themed bakery. There probably won’t be enough seating for you and your study group, but grab a few cupcakes (and a slice of the cheesecake–better than Eileen’s,and perhaps even Junior’s.) to go. Revel in the rebirth of your tastebuds.

 

 

Cute cupcakes

‘Molly’s Cupcakes’ on Bleeker Street is a cute cupcake cafe with a cosy interior and swings at the counter, yes, swings as seats at the counter! With a large selection of cupcakes and a customization option this a fun little shop in the West Village.

Cookie Monster Cupcake- vanilla chocolate chip cake, raw cookie dough filling, vanilla butter cream frosting topped with mini choc chip cookie

Spring Internship: Good Housekeeping Health

Ever on the look-out for food-related internships, check out the latest position at the Good Housekeeping Research Institute!


As many of you know, I work for the Good Housekeeping Research Institute. Today, while I was working on some fact-checking for our cookware story, Samantha Cassetty, the Nutrition Director of the GHRI, stopped by and told me that she was looking for an intern to work 2 days a week.

Working with Samantha, one would not be as involved with product testing. The internship would be a bit more research-based (looking up diet advice, weight-loss tips, and noteworthy products). However, she assured me that there would also be tastings of new products (which is always very fun), and my favorite part–you get to go to great media events!

Now, although Samantha is the Nutrition Director, she does have her weaknesses. She admits that her favorite indulgence is “cupcakes–yes, plural–with buttercream frosting.” I’m positive that anyone working for Samantha would have a great time… in truth, the GHRI is one of the most enjoyable places to work that I can think of.

For more information and to apply to the position, email Samantha Cassetty at scassetty [at] hearst [dot] com.