Tag Archives: cupcakes

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.


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.


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.


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)


Gel-paste food coloring

Melted Chocolate

Chopped roasted and salted Nuts

Maraschino Cherries




  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


  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.