WASHINGTON DC, DISTRICT OF CUPCAKES

This past weekend, I visited my friend in Washington, D.C. She was nice enough to accompany me in my quest to visit the essential cupcakeries of the capital. We made 3 stops.

First stop-Hello Cupcake in Dupont Circle. You think puppies and babies are cute? Well, this place beats those as most adorable. The entire bakery is surrounded by a floral pink and brown design. They even have a delivery truck with the SAME design. I wish they delivered to NY. Anyway, I had a “Prima Donna” cupcake which was a chocolate cupcake with strawberry frosting. The frosting was a little bit too sweet for me, but otherwise it was really yummy. It was a good combination-reminded me of Neapolitan ice cream (minus the vanilla). It was a decent size for the $3 price tag.




                                        

Second stop-Baked and Wired in Georgetown. This place has a totally different feel than any other bakery. It is more like a small, coffee shot suitable for studying or reading. Although the décor is tranquil, it definitely does not mean that their cupcakes are too. They had so many interesting options like Pretty Bitchin’, Razmanian Devil, Smurfette, and Vanilla Latte. After quite the predicament, my heart told me to choose The Unporked Elvis”. Best decision of my life. It was a banana cupcake topped with peanut butter frosting and drizzled with chocolate. All my favorite things combined into one cupcake. It was an expensive cupcake at $3.85 but it was huge-enough for two servings and worth every penny.

Third and last stop-the infamous Georgetown Cupcake. The line was reminiscent of the original Magnolia Bakery. It was out the door and very slow moving. They need to work on their service. A local Washington DCer that I had met the night before insisted that I get the red velvet cupcake, and, I did. The cupcake came out to an odd $3.03-I would’ve understood if it was $3 or $3.05, but $3.03? Can’t they even if out just like every other place? Anyway, back to the important stuff. The  perfect puff of cream cheese frosting that topped the cupcake was absolutely delicious, but the cake was a bit dry. Still, I was happy with my cupcake decision.

Washington D.C. may be the country’s capital but NYC is still the Cupcake Capital. Which city can beat us? I’ll just have to wait and see. Country Cupcake Tour to be continued….


Peace, love, and cupcakes
Michy

LITTLE SHOP OF CUPCAKES

Little Cupcake Bakeshop
9102 Third Ave
Fort Hamilton, Brooklyn

                       

               

What a darling little cupcake shop. Aesthetically, this bakery is the most endearing and nostalgic. When you walk through the front door, you enter a little girl’s fantasy playhouse. The decorations are just adorable…whimsical knick knacks and paintings everywhere. During my first visit, I had a vanilla/vanilla cupcake for $2. It was an ordinary cupcake. Moist, but not too flavorful. The second time, I had the cookie dough cupcake with chocolate chip icing. Cookie dough AND chocolate chip? What’s not to love? Well, actually, the frosting. It was a little too sweet. Between the cookie dough in the cupcake and the sweet chocolate chip frosting, I couldn’t handle it. The two parts did not complement each other well. There was too much going on in one cupcake. On the bright side, there are plenty of tables to sit at and enjoy your cupcakes though. There is outdoor seating which is great for when it is nice out. If I happen to be in the area, I would stop by again and try another one of their cupcakes.

peace, love, and cupcakes
michy

LUCK OF THE IRISH CAR BOMB CUPCAKES

I had the task of baking cupcakes to accompany a day of drinking in honor of my two good friends who are moving away.  The best way to incorporate many types of alcohol in one cupcake? Irish Car Bomb Cupcakes of course!  This great recipe from Annie's Eats includes Irish Stout Beer, Irish Whiskey, and Bailey's Irish Cream.


*Makes 24 cupcakes

Ingredients:

For the Guinness chocolate cupcakes:

1 cup stout beer (Guinness)
1 cup (2 sticks) unsalted butter (room temperature)
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs (room temperature)
2/3 cup sour cream
1 tbsp. vanilla extract

For the Whiskey ganache filling:

8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
1 to 2 teaspoons Irish whiskey

For the Bailey’s cream cheese frosting:

8 oz. cream cheese, at room temperature
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:


To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with cupcake liners. Combine the stout and butter in a saucepan over low to medium heat. Add the cocoa powder and whisk together until smooth. Remove from the heat and allow to cool slightly.

In a mixing bowl, combine the flour, sugar, baking soda and salt. In another large bowl beat together the eggs and sour cream with an electric mixer until well blended. Add the stout-butter mixture and vanilla extract. Beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Fill the cupcake liners with batter a little less than ¾ full. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and whiskey and stir until combined.

 Set aside to let the ganache cool until it is thick enough to be piped. In the meantime, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, beat cream cheese and butter together in a bowl with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s (to taste) until smooth. Frost the cupcakes as desired.

The final product (yes, they were "the bomb")

EAT RESPONSIBLY :)

peace, love, and cupcakes
michy