248 Broome St, Lower East Side
I have to disagree with doctor evil, I would like to (and have) thrown a Babycakes cupcake…in the garbage. I applaud this bakery for making gluten-free cupcakes but not only are they gluten-free, they are also taste-free. When I first walked in, I took a quick look at the choies and asked for a vanilla cupcake. The first question I was asked was “spelt or non-spelt?”. My response, naturally, was-“huh?”. Apparently, spelt is a regular flour cupcake while non-spelt is a wheat free cupcake for those with gluten allergies. I had a vanilla cupcake with vanilla buttercream for a whopping $3.25. I’m sure the high price tag is to recoup costs for expensive gluten free ingredients. The cupcake was well presented but it had a weird, grainy texture. It was very dry…it tasted more like a bran muffin than a cupcake. I tried my friend’s red velvet cupcake that I had gotten her and it had way too much cocoa in it. Big no no. You could practically taste pockets filled with cocoa in the cupcake. Being the nice person that I am, I decided to give Babycakes another try. This time, I got a specialty cupcake-the salted caramel cupcake for $3.50. I figured since it was a little more expensive, it would be a little more tasty. I was wrong. The cupcake had the same grainy taste as the first time. It tasted like unmixed pancake batter. Worst part of all, it leaves a horrible after taste in your mouth. Ick. I can see how this place is a lifesaver for cupcake lovers who are allergic to gluten…or dairy or eggs or soy or dairy. But, sorry Babycakers, a cupcake without milk, eggs, flour, or butter is not a real cupcake.
Peave, love, and cupcakes
Michy
