NYC Cupcake Crawl: Lower East Side and East Village

Prior to being a mom, I used to go to NYC with Crusaders Stacy and Elisa quite a bit. We have friends and family that live there, we love going to shows, and taking a day trip is so easy from our location. I ended up missing our annual spring overnight trip, which means that the last time I was there was when I was pregnant, a year and a half ago. Since I was craving a NYC girls’ trip and missing my friends, Stacy and I drove up for a day trip this fall.

Stacy did all the research and planned our very ambitious day…six cupcake stops, five of them in walking distance (5–15 minute walks). We arrived in the city and made our way to the East Village. Our first stop was Butter Lane Cupcakes.

Butter Lane Cupcakes:

The menu setup at Butter Lane Cupcakes was a little confusing at first. They offer three cake flavors (vanilla, chocolate, and banana) and then a long list of frostings to choose from. If they don’t have the combination you want already assembled, they will fix it up for you. When we first arrived there were people standing outside of the shop eating their cupcakes and it was crowded inside (always a good sign!), but it cleared out quickly with the quick service that staff provided. Stacy noticed a Foursquare offer on the first check-in for a buy 2, get 1 free, so we took advantage of it.


(Cupcakes from left clockwise: Chocolate with Chocolate Sea Salt frosting, Banana with Maple Pecan frosting, and Banana with Cinnamon Honey frosting.)

Banana with Cinnamon Honey frosting: Possibly one of my favorite cupcakes ever. I was really surprised because the frosting looked crunchy, but it wasn’t. After biting in I couldn’t believe how moist the cake was and it had the perfect balance of flavors.

Banana with Maple Pecan frosting: Stacy thought that the maple overpowered the banana cake (I didn’t think so), but she still loved the frosting. Same super moist cake that was on the dense side, because of the banana.

Chocolate with Chocolate Sea Salt frosting: Moist light chocolate cake with a rich, salty frosting and caramel drizzle. I would recommend this to anyone who loves the sweet and salty combination.

Prohibition Bakery:

Prohibition Bakery is a basement bakery with just enough room to order your cupcakes, and a small bench inside. Luckily it was a beautiful day and the ledge leading down into the shop ended up being a great spot for Stacy and I to try our cupcakes. Prohibition Bakery only offers mini cupcakes at $2 each or three for $5.


(Top cupcakes from left to right: Margarita and Beer and Pretzel. Bottom cupcakes from left to right: Shiny Apple, Mulled Wine, and Birthday Cake.)

Margarita: I was surprised by how strong the booze in such a tiny cupcake could be! But, it was definitely a cocktail in cupcake form. This cupcake stuck to wrapper a little more than I like for minis (since every bit of cake you can get is precious). But any margarita lover would appreciate this treat. The salt was perfect, like a salted rim.

Beer and Pretzel: This cupcake didn’t stick as much to the wrapper, but it had a weird taste. Maybe it was the beer that’s used? I usually like beer breads and cakes, but I wouldn’t recommend this cupcake.

Shiny Apple: Stacy said this cupcake tasted just like a Washington Apple shot  (whiskey, Apple Pucker, and Hot Damn—instead of cranberry juice). She gave me a bite and I thought it was like spiked apple cider. It became our favorite here at Prohibition Bakery and was perfect for the autumn season.

Mulled Wine: This mini treat was sweeter than the others, but definitely had a mulled wine taste. It was really good, but not a favorite.

Birthday cake: Stacy said the vodka in this cupcake was strong and that it tasted exactly like what it was, a vanilla cupcake with vodka. The cake was moist, but a little crumbly.

Sugar Sweet Sunshine:
After eating lunch at One More Thai (across the street from Prohibition Bakery and highly recommended), we met up with Guest Crusader Jen and her husband James and all headed to Sugar Sweet Sunshine. We were pleased to see that there was seating inside, although it was packed, because more friends, Joanna and Greg, joined us. It was nice to be able to find a few chairs to hang out for a little while. Sugar Sweet Sunshine offers more than just cupcakes, and is also known for their pudding trifles. We were all shocked to see that the regular size cupcakes were only $1.75 (especially our New Yorkers friends who are accustomed to higher prices).


(Cupcakes from left to right: Pistachio and Pumpkin.)

Pistachio: I got this cupcake out of curiosity, but was a little wary since I’ve never had a pistachio cupcake. I was pleasantly surprised by the fresh nutty flavor, and moist, light cake. Because of the uniqueness, this may have been one of my favorite cupcakes of the day (coming in behind the Banana Honey Cinnamon from Butter Lane).

Pumpkin: Stacy picked this cupcake and said the cake was also moist and light, especially for pumpkin, which tends to be heavier.

(Cupcakes from left to right: Strawberry cake with Peanut Butter Frosting and Banana.)

Strawberry with Peanut Butter frosting: James got this cupcake and really liked it. He was surprised and pleased that it tasted just like PB&J sandwich, even having a taste of sandwich bread.

Banana: Jen ordered this cupcake and thought it was good. She was expecting the cake to be moister for banana, but it had a good flavor and a tasty, light cream cheese frosting. Jen isn’t usually a fan of cream cheese frosting, so the fact that she liked this one speaks volumes.

Coconut (not photographed): Greg and Joanna shared this cupcake. Joanna isn’t much of a sweets person (I know, I don’t get it either!), but they both enjoyed how light and moist the cupcake was, and that it wasn’t overly sweet.

BabyCakes:

BabyCakes is a well know vegan bakery that uses spelt instead of wheat flour and doesn’t use refined sugars, but sweetens their cupcakes with agave nectar. They also make gluten-free vegan options, and all of their cupcakes are soy-free. The prices varied and were on the higher side. With the price and limited selection Stacy and I decided to share one. We were expecting it to be over $4, based on the price marked on the display, but it ended up being $3.75 (still the highest price of the day for a normal size cupcake). My guess is the specialty ingredients make BabyCakes cupcakes cost more, but it was our least favorite of the day and perhaps the worst cupcake we’ve ever had.

Vegan Lemon: Stacy recognized the texture of the cake was a lot like Sticky Fingers vegan bakery, which we tasted over the summer. The cupcakes at BabyCakes are served cold, which is always a downside. Our first bite did not make a good impression and we only took a second bite to try and pin point the flavors. Despite the lack of wheat flour, the cake tasted floury and also bitter, probably from the spelt. It was hardly sweet, almost like a sugar cookie that suffers from too much salt and flour and not enough sugar in the batter. The frosting, which can sometimes redeem a cupcake, just made it worse. It was sticky, like a runny fondant that solidified due to being chilled.

While we commend BabyCakes for their commitment to being all-natural and offering a healthier, non-processed option on the cupcake scene, it just doesn’t work for the normal cupcake lover.

Little Cupcake Bakeshop:

Little Cupcake Bakeshop was the biggest venue we visited during our cupcake crawl, with the most seating. Just like most of the bakeries, they were very busy, perhaps the busiest one we visited since people linger at the tables. They have a large display for their cupcakes and other confections, areas to watch bakers apply frosting and prepare confections, and a full service coffee shop. Although they were packed, they are also very well staffed. The selection looked amazing, so it was hard to choose. Their cupcakes range from $3–$3.50 for normal size cupcakes, but that’s average in NYC.


(Cupcakes from left clockwise: Mott Street, Peanut Butter and Jelly, and Luscious Lemon.)

Peanut Butter and Jelly: Stacy finally got a PB&J cupcake, one of her new favorites, and thought this one was delicious. She really liked how the jelly was swirled in the cake.

Luscious Lemon: I choose this cupcake, which had a vanilla cake and was topped with lemon butter cream and a meringue swirl. While this cupcake was well made and tasty, I think the name is a little deceiving. I was expecting much more lemon flavor, but the flavor was subtle. But after the previous lemon cupcake from Babycakes, I still thought it was refreshing and just what I needed.

Mott Street: I took the Mott Street home with me, because after hearing the description, I had to have it. It was a vanilla bean cake soaked in Illy espresso and topped with mascarpone cream cheese frosting, then dusted in cocoa powder. The girl who described it compared it to tiramisu. I thought this cupcake was really great, with a light, fluffy, and moist cake.

Baked by Melissa:  October Flavor of the Month

There was no way we could go to NYC without visiting Baked by Melissa, especially will all the locations they have now. Crusader Elisa even gave us her order before our trip, so we had to bring some back for her. We headed uptown, to Grand Central Station where there is a Baked by Melissa next door (a convenient location and also nearby to the restaurant our friend, Liz, works at and where we had dinner). The only new flavor we tried was the flavor of the month (read previous reviews here).

For October, Bake by Melissa offered a carrot cake with mini chocolate chips. Stacy’s thoughts were, “It was interesting because it tasted like carrot cake, but it had no visible carrots, or any of the other usual carrot cake fixings (like raisins or nuts). It was tasty, but the chocolate chips kind of overpowered it.”

We had a great day, filled with cupcakes and friends, so what more could we want?  Stacy and I discovered a few new cupcake places that we now call favorites. It would be hard to choose just one place to visit. Super Sweet Sunshine had their amazing prices and above average cupcakes, Butter Lane had their unique menu approach that allowed for amazing flavor combinations, Prohibition has booze, and Little Cupcake Bake shop has treats that give the feeling of high-end cakes. So depending on where you are in the East Village or Lower East Side and what type of treat you are looking for, we recommend checking out any of these four great places. Then stop by Baked by Melissa for bite size cupcakes to-go. I can’t wait for our next trip to NYC, which will no doubt include cupcakes, but maybe next time we’ll also fit in a Broadway show!

– Posted by Cupcake Crusader, Jenn (Westminster, MD)

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The Cupcakes You Didn’t See | Kupcakes & Co. | Elkridge, MD

Since Kupcakes & Co. made the #1 spot on our Top 5 cupcake places on the outskirts of Baltimore City, we have eaten a lot, and I mean A LOT, of cupcakes from their shop. Today I wanted to share with you some of their new spring flavors and give you a peek at some of the cupcakes we’ve had over the past several months that you haven’t seen.

To kick off March, Kupcakes & Co. did their own “March Madness” cupcake style. They had customers submit suggestions for new flavors and then they narrowed it down to their favorite 16 flavors. Each week customers could vote for the flavors they wanted to see in a bracket style tournament. When the final two flavors went head to head, in addition to voting online, customers could actually go to the shop and taste each option and place a second vote. The Crusaders couldn’t miss out on this opportunity! It worked out perfectly too, because my mom (and Jenn’s… we are sisters – twins – for those who don’t already know) was visiting from Florida and she wanted to get cupcakes with us from one of our favorite places. The two final flavors we got to try were Crème Brûlée and Tiramisu.


(Final March Madness Contestant: Crème Brûlée)


(Final March Madness Contestant: Tiramisu)

I was ecstatic to see the two flavors I really wanted to make it to the final round actually make it, but it was so hard to pick between them for my online vote! However, after tasting each at the shop, the Crusaders (with mom and husband in agreeance) thought that the Crème Brûlée was the better of the two. Unfortunately this flavor didn’t win, but the Tiramisu was still so good that I’m looking forward to having another. AND if you weren’t able to try both flavors and would like to, Kupcakes & Co. might be offering the Crème Brûlée for mothers day. If they do, make sure not to miss out! (I will be stocking up for myself and saving some in the freezer…)

Since Tiramisu won the March Madness Contest it will now be featured on their spring menu. Some of the other flavors on their spring menu are Irish Creme, Mint Oreo, and Hummingbird. We reviewed the Irish Creme with our St. Patty’s Day cupcakes, but wanted you to see the other two delicious flavors! All 3 of these flavors will be available through May.

Mint Oreo

The Mint Oreo has crushed Oreos blended inside the cake and a peppermint buttercream frosting with more crushed Oreos on top! Usually the mint cupcakes I encounter are a chocolate cake base, so this was a nice surprise. The yellow cake makes it much lighter and perfect for a sweet treat on a mild breezy afternoon or evening (or morning if like cupcakes for breakfast like I do). 🙂

Hummingbird

This southern classic cupcake is amazing. You have to like a chunky cake though because it is chock full of fresh bananas, crushed pineapple and pecans. It’s spiced similarly to a carrot cake, but still keeps it light coloring. It is then finished off with their amazing cream cheese frosting and sprinkled with coconut and topped with a pecan. If you like carrot cake, you MUST try this cupcake! It takes everything that’s great about carrot cake but puts it all in a more delicate and airy package, making it a great warm weather option!

While you are there getting the new spring flavors, you will most likely want to try some of their other offerings. Below is a brief look at some of the other flavors we’ve tried.

1. Hazelnut Crunch
2. Chocolate Dipped Strawberry
3. Key Lime
4. Vanilla/Vanilla
5. Salted Caramel
6. Red Velvet
7. Chocolate Covered Pretzel
8. Pancakes and Bacon

If you want to know more about any of these flavors, before visiting their shop, feel free to ask! We love talking about cupcakes.  🙂

– Posted by Cupcake Crusader, Stacy (Baltimore, MD)

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Modifying Box Mix: Chocolate Covered Pretzel Cupcakes with Peanut Butter Frosting

Since I’ve embarked an a quest to bake a new recipe at least once a month, I knew that my February baking adventure would be for my husband’s birthday. The question then was how to create the perfect cupcake for him? Well, he loves chocolate. He loves peanut butter. And I recently discovered that he loves chocolate covered pretzel cupcakes (this can be credited to Baked by Melissa‘s December Mini of the month, Snow Covered Pretzel). With all this in mind, I decided to create a Chocolate Covered Pretzel cupcake with Peanut Butter frosting.

Knowing that I’m not a baker, I decided to start with Duncan Hines Moist Deluxe Dark Chocolate Fudge cake mix, Duncan Hines Chocolate Amazing Glaze, and store-bought chocolate covered pretzels. However, I wanted these to be extra special, so I was determined to make a frosting from scratch.

I started with the cake mix. After doing some online research I found out that by adding a box of Jell-o pudding mix to the dry ingredients in the box mix, the cake would be a little more moist and rich. Since it was a special occasion, I decided to give it a try.

After the cupcakes were baked and cooled, I followed the heating instructions from the bottle of Duncan Hines Chocolate Amazing Glaze and added a bit of it to each cupcake before topping it with crushed up chocolate covered pretzels.

The final step was to make the frosting. After going through a ton of recipes, I settled on one I saved a while ago from the blog, Dame Good Eats.

The recipe included the following ingredients:

1 stick unsalted butter, at room temperature
1/2 lb confectioners sugar, sifted
3/4 cups smooth peanut butter
1 tsp vanilla extract
2-4 tbsp heavy whipping cream

The instructions from the blog called for a stand mixer, which I don’t have, so I made do with my hand-held electric mixer. I also don’t have a food scale, so after some simple math, I decided to use about 1 3/4 cup of confectioners sugar, which I did not sift because I also don’t have a sifter. (See? I’m not joking when I say I’m not a baker).

Here are the mixing instructions from Dame Good Eats:

In a stand mixer, beat the butter until smooth, on low. Slowly add in confectioners sugar, once incorporated, beat on medium for about a minute. Add in the peanut butter until creamy, then add in vanilla. Once incorporated, add in whipping cream until frosting reaches desired consistency. Beat on medium for about a minute. (scrape down the sides throughout as needed so that all of the ingredients are getting incorporated equally into the mixture).

At first, the frosting tasted a bit too much like confectioners sugar so I ended up adding in a little extra peanut butter. My guess is that my math was a little off and I used too much confectioners sugar. I also used all 4 tablespoons of heavy whipping cream. In the end, it turned out perfect!

After pipping the frosting I topped it off with an un-crushed chocolate covered pretzel.

I was super happy with the visual appearance of this cupcake. I don’t usually like to toot my own horn, but I felt like these were pretty enough to sell at a bakery.

As far as flavor goes, the peanut butter frosting was the shining star of the cupcake. It was smooth, creamy, and had the perfect peanut butter flavor. The cake was okay. It wasn’t as rich as I would have liked it to be, but it wasn’t awful either. It was a box mix, so you just have to accept it for what it is. However, I still plan to continue experimenting with making box mixes better. Also, next time I think I would not crush up the chocolate covered pretzels before placing them on top of the glaze (under the frosting). I think that because of all the moisture, those pretzels ended up getting a little soft. But that’s an easy fix, so next time I will just place a full pretzel on top of the glaze.

Overall, these cupcakes were easy to make, pretty, and very tasty. I would say this was a definite baking “win” for me.

Do you have any baking plans this weekend or this month? Let us know! We’d love to hear about it!

– Posted by Cupcake Crusader, Stacy (Baltimore, MD)

Great Cupcakes & Packaging = One Happy Crusader

It’s no secret that I am a sucker for great packaging. But when there are 25 delicious mini cupcakes inside that great packaging, I go weak in the knees. It’s a bit (or a lot) nerdy, but I just can’t help myself.

For Christmas my husband ordered cupcakes from one of my favorite NYC locations, Baked by Melissa. I was in awe of the packaging. They arrived frozen, in a custom shipping box, complete with a custom printed Baked by Melissa ice pack. Since I’ve reviewed their cupcakes a couple times before (here and here) I’m going to focus on the amazing packaging.


(LOVE the slogan on the box!)

Inside the shipping box was the gift box that contained the tasty little gems. This sturdy box is not some cheap throw-away. Adorned with their logo on the top, their tie-dyed pattern on the inside, and sealed with a tie-dyed ribbon, it’s a keeper.

Once opened, you are face to face with ANOTHER piece of their unique packaging which keeps each tiny cupcake upright and protected from any rough handling that may occur during delivery. All 25 cupcakes were in perfect condition when I received them.

I like to call each little section built for the cupcakes “Freshness Pods.” My husband received the frozen cupcakes on Wednesday, December 21st and gave them to me on Friday, December 23rd. A week later, I was shocked that the cupcakes were still moist! I think each compartment somehow seals in the moisture and keeps the cupcakes from drying out. Hence the name “Freshness Pods.”

Since we really loved their December Mini of the Month, Snow Covered Pretzel, half of the container was filled with just them. The other half was a blend of some of our other favorite flavors like Cookie Dough, Cinnamon, and Peanut Butter & Jelly.

The only downside to them being frozen and then thawed is that the pretzels ended up being a bit chewy. They weren’t too bad and the flavor was still great, it just lacked the crunch from the store-bought ones we initially tried.

I was also excited to try the S’mores, since they were out of this flavor when I first went to their Fashion District location.

Like the Snow Covered Pretzel, the graham cracker ended up being a little chewy, but overall, I still enjoyed this one too.

January’s Mini of the Month is New York Cream, a take on Boston Cream with a custard filling and a chocolate drizzle. Boston Cream cake and doughnuts are a favorite of mine, so I would love to try this cupcake, but unfortunately I won’t be able to get to NYC this month (and I can’t justify the high shipping rates and $25 minimum just to try one flavor). If you get a chance to try it, let us know how it is, we’d love to hear about it!

Baked by Melissa seems to be doing everything right. From their tasty little cupcakes to their quality packaging, they remain on my list of favorites.

– Posted by Cupcake Crusader, Stacy (Baltimore, MD)

Baked by Melissa Sells Little Bites of Heaven

You may think that this is an extreme statement to make, but after my second visit to Baked by Melissa, I’m convinced it’s true. There is something so special and wonderful about popping a cupcake the size of a quarter in your month and the explosion of flavor that erupts from it. When you take that cupcake, and dip it in chocolate, it gets about a billion times better.

I would like to introduce you to In Chocolate, Baked by Melissa’s new product:


(Isn’t it nice on the eyes? I’m obsessed with the plaid themed sturdy packaging. I will surely keep this and use to store trinkets of some kind.)


(Well hello Morsel of Magnificence. It’s so nice to finally meet you.)


(Oh yes, not just one, but three. So glad they come in groups: Cookie Dough, Tie-Dye and Cookies & Cream.)

After thoroughly enjoying the “unwrapping experience” I decided I could wait no longer and selected the Tie-Dye mini cupcake covered in chocolate.

I couldn’t have been happier with the flavors and textures. The chocolate shell offered a nice crunch, similar to a cake pop, but the inside was 100% cupcake. Soft cake and creamy frosting, it was perfection. This was actually a lot like the texture from a Popsy Cake, but the miniature scale made it so much easier to eat and enjoy.

In an effort to savor the three that I had, I waited a couple of days for my next fix. When the time came, I selected the Cookies & Cream, deciding to save one of my favorite Baked by Melissa flavors, Cookie Dough, for last.

The Cookies & Cream actually tastes a lot like the cupcake even with the chocolate coating. Unlike the Tie-Dye, which typically doesn’t have any chocolate, the Cookies N Creme is chocolate based. I still loved the added crunch the the chocolate shell provided.

The Cookie Dough isn’t going to last in it’s safe little box much longer. I’ve got big (uh… little?) plans for him tonight. While I haven’t tried it yet, I already know it’s going to be amazing. It’s $10 for a box of 3 of these specialty cupcakes, but go ahead and splurge. It’s the holiday season and that’s what it’s all about, right? You won’t be disappointed.

On top of the excitement of finally sampling In Chocolate, Crusader Elisa and I also got Baked by Melissa’s mini of the month for December, Snow Covered Pretzel (as well as all the other flavors I reviewed here).

This is by far the best (non-chocolate-dipped) cupcake I’ve had from them. It was Elisa’s favorite. It was my favorite. And my hubby actually said, “that puts a smile on your face.” And it totally does. The sweet/salty and soft/crunchy combos going on in this cupcake are amazing. We all wish that we had bought more of these and sad that it is only a monthly flavor. Hopefully, they will bring it back at some point, becuase it really is THAT amazing. So, if you are visiting or living in the NYC area, get yourself to a Baked by Melissa to try these while you can. If you aren’t in that area, then you can always place an order on their website. It’s totally worth it.

– Posted by Cupcake Crusader, Stacy (Baltimore, MD)

PopsyCakes: Not Just a Tasty Treat

Back in September, Cupcake Crusader, Elisa, stumbled across PopsyCakes at a Florida airport. If you’ve never heard of a PopsyCake, it’s a cupcake stuck on a pretzel stick, dipped in chocolate and then decorated. (Are you drooling yet?) We were all so excited to try this, but unfortunately, it wasn’t as good as we had hoped. However, their Facebook Page is filled with compliment after compliment and after reading their story about how the company began, I decided to contact them to see if we could get a replacement and give them another shot before reviewing.

To give a little background, PopsyCakes were created by Jessica Cervantes when she was just 16 years old. Two years later, in 2008, this idea won her first place in the Network for Teaching Entrepreneurship (NFTE.com) National Business Plan. She is now a college student and managing the business at the same time. After reading this, I knew that I didn’t want to post a negative review, especially if so many people have been enjoying them.

Our first-class experience with PopsyCakes began almost immediately after contacting them. They emailed us back within 12 hours, shocked that we didn’t have a good experience. Convinced that they could change our minds, they decided to send us a variety of flavors to sample, instead of just replacing the 1 PopsyCake we had purchased. I have been so impressed with their customer service and the way they stand behind their product 100%. I think many companies could learn a thing or two from them.

After only waiting a few days (and dealing with some minor issues with USPS… but that’s another story…) my box arrived!

I really wanted to dive right into these the moment they arrived, but knew I needed to take photos of them first and I wanted to share them with the other Crusaders, so, I waited. For 3 days. (It felt like an eternity. Okay, maybe I’m being a little dramatic).

Unfortunately, Crusader Jenn and I had to try them without Elisa, but since they sent us 2 duplicates of the Peanut Butter Blast (the flavor that we had initially tried) I have a full one for Elisa to have. Despite how well they were wrapped, the pretzel sticks on 2 of the 4 were broken.

I wasn’t too concerned about this because I knew I would be cutting it up to share, but I can see that if someone ordered them and they arrived with the sticks broken, they could be disappointed. This also could have happened on my end. I’m honestly not sure. Either way, it was finally time to unwrap and taste them!

The first one we decided to try was the Peanut Butter Blast.

It was a thousand times better than the one we tried back in September! This PopsyCake is described as “Reese’s Peanut Butter cake dipped in scrumptious milk chocolate. Finished with chocolate drizzle and fresh peanut accents” I’m not sure if the cake is actually peanut butter cake, or if the peanut butter is limited to the space between the cake and the milk chocolate.

I think this could use a little more of a “peanut butter punch,” but overall, it still had a nice flavor. The cake closest to the pretzel was the best part with a good mix of salty and sweet. Milk chocolate isn’t my favorite, so it’s hard for me to say that I loved that part, but the cake inside was really good.

Next up: Vanilla Bean Dream

This PopsyCake is vanilla cake dipped in milk chocolate. Usually Jenn and I find that vanilla cake can be boring, but this was actually really good. I think we both agreed that we preferred it over the Peanut Butter Blast. The vanilla cake was light and had great flavor. The milk chocolate on the outside actually worked really well with the cake. After this, we were exited to move on to the next one:

Dark Chocolate Decadence.

Being a big fan of dark chocolate, we decided to save this for last, hoping it would be the best. And in our opinion, it was. This PopsyCake was made with savory brownie cake (which really just tasted like a brownie, but we weren’t complaining) dipped in dark chocolate.

I could have easily finished this whole thing on my own. In fact, I kinda wish I didn’t have to share, but I love my crusaders, so I wasn’t going to do that. (Plus, I’m not sure that I could have even used physical force to get Jenn’s piece away from her). This PopsyCake has left me wishing that PopsyCakes reached more vendors across the USA. Right now they are limited to Florida, but I have no doubts they will continue to expand.

So, what went wrong with our first PopsyCake? Well, the representative from PopsyCakes and I both think that the vendor did not maintain the conditions that are necessary to guarantee freshness of their PopsyCakes. They are aware of the location we purchased ours, and said they will look into it further. If you’ve had a similar experience, I urge you to give PopsyCakes another chance. When you are shipping a product out to a vendor, you put a lot of trust into them, and unfortunately sometimes things go wrong. But after experiencing PopsyCakes for myself, I know you won’t be disappointed if you give them a second chance. Or, if you’ve never tried them, give them a first chance, and then, I’m sure you’ll be going back for more.

– Posted by Cupcake Crusader, Stacy (Baltimore, MD)

2011 Cupcake Tour: 4th Stop – Frosting, A Cupcakery

By the time we got to Frosting, A Cupcakery in Chevy Chase MD, we were all ready for another cupcake, since we weren’t able to eat any at our previous stop, Georgetown Cupcake. Frosting is a cute shop on the corner of Wisconsin Circle and Western Ave NW.


(Being the coffee lovers that we are, the 3 Cupcake Crusaders loved this message on this sign board).

I think both Jenn and Elisa will agree with me when I say that this was the best decorated shop we visited all day.

We all loved the built in shelves displaying a variety of cake and cupcake stands with touches of Halloween decorates throughout. There was a chandelier hanging over the booth (yes, they had a booth that you could sit and eat your cupcakes in) that was also decorated for Halloween. Although, I think my favorite had to have been either the wall that was lined with amazing cupcake photography or the frame wall (which I’ve been planning to do in my own home. Just need to hang all the frames I have).

Their cupcakes were decorated just as well as their little shop, and actually had the same “feel” as the interior decor. Simple elegance is the best way I can think to describe it.

After making our selections, we each grabbed a spot at the both with our cupcakes:


Elisa and I chose: 2 Frenchies, 1 REDiculous, 1 Elvis Pretzely, and 2 edelweiss.


Jenn and her husband, Dan, chose: 2 Elvis Pretzelys, 1 Frenchie, 1 Cookie MOMster, and 2 edelweiss.

We each only ate one while there, so I’ll start with those:

The Frenchie (french toast bottom with maple buttercream top ):


This was the one that I decided to eat while there and OMG, it was good! I’m sucker for anything maple, especially in the fall, and this really hit the spot. I honestly wish I had gotten another one to take home with me. After trying an assortment of cupcakes when we all got home, Jenn said that she thinks that the Frenchie is probably her favorite one from Frosting. Elisa had her’s the next day for breakfast (becuase let’s face it, it IS basically breakfast in a cupcake form) and said, “The cake actually tasted like French Toast – YUM! The icing was just as good with a sweet and true maple taste. I love all things french toast, so this is my 4th or 5th ‘french toast’ cupcake… and it is my favorite.” Being the bacon lover that she is, she thinks that if there was bacon on top it would have sent this cupcake over and above, but for me, the non-pork eater, I’m really glad it didn’t have bacon on it because then I would have missed out on one seriously good cupcake.

Edelweiss (almond bottom with almond buttercream top):


Jenn had this cupcake while we were there. She liked it and said that it was very almondy, and that the cake was really moist, but that since it was so sweet she was glad it was the last cupcake she ate that day. Elisa and I tried each of ours later at home, and I thought that it was sweet, but not the sweetest I had gotten that day. I loved that it was so full of almond flavor, and even my husband, Mr. Non-Cupcake Man (that might be his new nickname…) really enjoyed this cupcake. I think that he was actually sad that he had to share it with me. Elisa was pleasantly surprised becuase usually when something says almond it just kinda tastes like almond, but this was jammed packed with almond flavor. She did say that she would have loved the addition of a raspberry filling but mainly becuase she loves almond and fruit flavors combined.

REDiculous (red velvet bottom with vanilla cream cheese buttercream top):


Elisa decided to have the REDiculous while were were there. It has become somewhat of a mission of hers to find decent red velvet cupcakes and after the disaster red velvet at our first stop, Just Cakes, I think she was craving a decent red velvet, and this one did not disappoint. She said that, “This was just as they described it, moist red velvet cake with delicious cream cheese/buttercream frosting. The cake was a close second to the best Red Velvet I’ve ever had (see here for her favorite) and the icing was a DREAM!”

Two other cupcakes that aren’t pictured in the group shots above are the Pumpkin Teenie that Dan got, and the ‘nilla ‘nilla that my dad got.

Pumpkin Teenie:


Here is Dan, happy as can be becuase he got the very last Pumpkin Teenie of the day. He said that even after trying all the other cupcakes they brought home, that this is still one of his favorites of the bunch. I really wish they had two left that day…  😉

‘nilla ‘nilla (vanilla bottom with vanilla buttercream top):


My dad usually enjoys the basics. I don’t normally get vanilla or just chocolate, but he really enjoys the classics, so it’s nice when he’s around and I can take a bite of the classics too.  🙂  He said that he really liked this cupcake, but that his favorite stop of the day was still Fancy Cakes.

Okay, so now on to the cupcakes that we all had at home:

Elvis Pretzely (Pretzel cake bottom with milk chocolate ganache, pretzel crumbs and coarse sea salt):


Jenn and I both had this cupcake, and we totally disagree on it. Like, total opposite ends of the spectrum. She feels that it was her least favorite of the entire trip because the pretzel inside the cake took on a stale texture and the chocolate ganache wasn’t chocolatey enough to give the whole thing a chocolate covered pretzel flavor. I, on the other hand, really enjoyed this cupcake. I’ll admit when I first saw the cupcake I almost didn’t get it becuase there wasn’t a lot of ganache on the top, and then when I bit into the cupcake, the softness of the pretzels threw me off a bit, but by the end, I was sold. The cake was moist, the small chunks of softened pretzel blended into the cake, the ganache on the top was soft and wasn’t overpowering the pretzel flavor, and the salt and sweet combo stood out above everything. This cupcake was a little messy to eat, especially when you reached the chocolate covered pretzel on top, so I wouldn’t recommend it for a party, but in front of my desk, I don’t care how messy it is as long as it taste good.

Cookie MOMster (chocolate bottom with almond Oreo buttercream top):


Jenn thought that overall the almond flavor overpowered the chocolate and that from looking at this cupcake it looks as if the chocolate would come first, with the almond a secondary flavor, but that it almost tasted just like their edelweiss (almond/almond) cupcake. She also said that it seems like the only place the “cookie” (Oreo) comes into play is with the chocolate cookie crumble on top.

While we were there, Elisa decided to purchase an Oatmeal Cream Pie that they made there (becuase let’s be honest, who doesn’t love an Oatmeal Cream Pie?) and it was awesome!


Since Elisa bought it, I’ll let her explain in her own words: “just like the Little Debbie’s we grew up with as kids, but 1000 times BETTER! And, while not a cupcake, the Oatmeal Cream Pie was better than the Little Debbie kind you’d find at 7-11. Just another example of fantastic baking by Frosting. If you’re in the area, go in, buy cupcakes and pick up a Oatmeal Cream Pie too!”

Overall we had a wonderful experience at Frosting. The staff was really friendly, the environment was beautiful and relaxing, and the cupcakes were top notch.

Cheers cupcake lovers! Only one more post in this series. Look out for that tomorrow.  🙂

– Posted by Cupcake Crusader, Stacy (Baltimore, MD)