Desserts »Molly’s Cupcakes

228 Bleecker St

If you know me, you know I love birthday cake. And as it’s my birthday week, Jim brought home a birthday cake cupcake from Molly’s Cupcakes.

I know the city’s over run with cupcakes, but Molly’s French buttercream – that balances sugary and buttery to perfection and amazingly moist cake is note worthy.

It’s a welcome change to the oft copied Magnolia staple of overly sugary frosting or any cupcake you shell out four bucks for only to find a stale cake under the frosting.

I dare say, this Cake Batter cupcake could be the best cupcake in Manhattan. It takes what is so good about boxed cakes – the moistness, the familiar buttery taste but elevates it with the freshness that only comes with goodies made from scratch.

Jim had a pumpkin spice that was equally moist and yummy, just not as suited to my taste.

Interestingly, Molly is not the chef, but the chef’s beloved third grade teacher. A portion of all their profits go to local schools and if it means anything to you, they won a Cupcake War too.

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Posted on February 9, 2012

Desserts,Recipes »Fluffy White Frosting

20120205-111621.jpgfrom Allrecipes

A combination of seeing a Good Eats about frosting and cake and it being my birthday soon had me pining for birthday cake.

And what I really wanted was this marshmallowy fluffy frosting in a box I remembered from my childhood. “But wait,” I thought, I’m an adult. Instead of moping over my craving I can just make it!

I opted for a box of white vanilla cake that I had in the cabinet (I love box cake and white is so much better than yellow) and found this simple recipe for Fluffy White Frosting.

I was in a self-made heaven. And like an adult I only made half a batch (no one decent can have a dozen cupcakes in their home without a party planned.) This is great frosting and my new go-to anytime frosting is needed. And I didn’t even need a box.

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Posted on February 5, 2012

Desserts »Cupcakeland

390 Metropolitan Avenue, Williamsburg, Brooklyn

For such a cheery place: pink exterior, quirky paintings on the windows, and an adorable name like Cupcakeland, I was expecting service with a big old goofy smile. Instead we were surprised with an unexpected aloofness, teetering on rudeness but, what difference does it make if the cupcakes are good, right?

Well, they are quite good and most importantly, not dry – which is often the biggest flaw of a cupcake. I had the coconut with creamy, tangy icing, Jim the cookie. The selection is great – from plain vanilla or chocolate to red velvet, peppermint ganache and carrot. Everyone will find something to take home in a little pink box.

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Posted on December 22, 2010

Recipes »Rootbeer Float Cupcakes

From Mike

Readers of my blog are probably familiar with my friend Mike and his culinary ingenuity (he’s made home made White Castles, churros donuts, a Momofuku menu, and Oktoberfest pretzels in the past) but at work, he’s somehow never won a prestigious bake off… until now! This creative Root Beer Float cupcake comes from a modified Food Network recipe below. I was lucky enough to try one before they went to the office and fond it much like a nice gingerbread cake with home made frosting, yum!


Root Beer Cake:

1 cup butter
1 2/4 cups granulated sugar
1/4 molasses
3 cups whole wheat flour
1 1/2 tablespoons baking powder
1/4 teaspoon ground sassafras root
1/4 teaspoon ground cloves
1/2 teaspoon salt
4 1/2 teaspoons root beer (I used Virgil’s or Manhattan Special’s Sarsaparilla, skip the fake sugar low grade sodas)
4 eggs
1 tablespoon root beer extract
1 teaspoon vanilla extract
1 cup milk
Vanilla Cream Frosting:

3 3/4 cups confectioners’ sugar
1 1/4 cups butter
2 1/2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract


Preheat oven to 350 degrees. Grease and flour two cupcake trays (this makes about 24 cupcakes).  I flour the bottoms with cocoa powder since this is a brown cake, so not only does it not show the white flour spots, but it also adds a toasted chocolate taste).

In a large mixing bowl, cream the butter; then add the sugar and molasses, and continue mixing until light and fluffy.

Meanwhile, sift together together the cake flour, baking powder, salt, sassafras root and cloves.

With the mixer on low speed, gradually add the eggs one at a time, and then the bottled root beer to the butter mixture until blended. Mix in the root beer and vanilla extracts. Alternately add the flour mixture and milk to form a smooth batter.

Pour the batter into the prepared pans and bake until just set, about 15 to 18 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.

In a standing mixer fitted with the whisk attachment, combine the confectioners’ sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.

Place the frosting into a pastry bag or a ziplock bag with a corner cut off.  Then pipe the icing like a soft serve ice cream on top of each of the cup cakes.  I then chilled the cupcakes for 30 minutes to let the icing set and finished them off with a 1/3 of a cut drinking straw and a 1/2 of a mini pretzel rod on top of each.

Click here for the rest of Rootbeer Float Cupcakes

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Posted on October 14, 2010

Desserts »Cat Head Cupcakes from Ruthy’s Bakery

75 9th Avenue

If you really want to take your party to the next level, bust out a small army of cat head cupcakes! Shaun was awesome enough to pick these up from Ruthy’s – the bakery with all the wild cookie monster cakes at Chelsea Market. As a lover of icing and cats, there really is nothing better than this, though even me, with a monster sweet tooth had to eat one in two sittings. The head is full of an icing/cake mixture that is not for the faint of heart when it comes to sugar rushes. Seriously, these were the coolest party surprise ever. Ruthy’s can make custom ones to bring delight to your loved ones too even if they’re not cat ladies.

Click here for the rest of Cat Head Cupcakes from Ruthy’s Bakery

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Posted on August 29, 2010

Desserts »Duck and Bunny: A Snuggery

312 Wickenden St, Providence RI

If you find yourself as I was, craving a cupcake in the middle of the day in Providence, there’s no need to worry. Not only will you find a cupcake at the adorable Duck and Bunny, but you’ll find a great buttermilk honey cupcake with Lavender Icing. Nutella sandwiched between two peanut butter cookies was Jim’s preferred indulgence and the modern wonderland in black and white decorated spot also boasted some pretty good coffee and a relaxing back garden.

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Posted on August 8, 2010

Desserts »Penny Licks (Worst Dessert)

How could I resist this ice cream cone cupcake from Penny Licks? It's adorable. But, it was also terrible. Every part of it, even the sprinkles, tasted old and stale and flavorless. It was unconscionable.

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Posted on November 9, 2009

Recipes »Carrot Cupcakes

carrot cupcakesCarrot cake is in the air. Both my friends Grace and Mike have baked up the veggie goody this past week. Mike used a recipe from The Barefoot Contessa that to my joy omits those pesky raisins. The frosting calls for obscene amounts of confectioners sugar and butter.

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Posted on September 28, 2009

Desserts »Cupcakes at Sugar Sweet Sunshine Bakery

After eating at Kuma Inn, walk over to Sunshine.
They are on the Magnolia side of cupcakes, but less sugary.

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Posted on November 7, 2005