On my last trip to NYC, I wasn't able to visit Babycakes. Ever since reading Erin's cookbook and making a few of the recipes, it's totally been on my list. Maybe next visit...
In the meantime, we have a Babycakes (no affiliation) here on the South Shore. It's not vegan or gluten-free, but it is a cupcake bakery. And it was on my way home from a recent trip into Boston. I felt it was my duty to stop in and support the local economy.
I'm civic minded like that.
The shop is cute from the street, love the colors and the babycakes logo. Inside the shop is cozy with a bakery case, small counter & cash register, a few tables, a bookcase with cupcake inspired gift items and a chalkboard with the day's menu written on it. The front of the shop is open to the small kitchen in the rear. The owner (I believe) was there baking up more cupcakes while one very friendly employee was holding down the fort in the retail area.
Unable to decide on just one flavor, I took home a trio of treats: Everyday Vanilla, Peanut Butter Cup and Red Velvet. I took my box and headed home to induce a sugar coma.
They sure did look pretty, my collection of Babycakes.
First, I sampled the vanilla. Then the peanut butter cup. Finally, the red velvet.
My verdict: they looked better than they tasted.
Overall, the cake on each of the flavors was moist and flavorful. Except the red velvet. It was moist, but flavor-wise, it fell kind of flat. I guess my issue was with the frosting. Don't get me wrong, typically, I am a fan of frosting. However, I found the frosting on these cupcakes to be a bit overpowering--the vanilla was too vanilla, the cream cheese icing tasted heavy--very cream cheesy. The peanut butter frosting was, you guessed it, too peanut buttery for my taste. I didn't find the frosting and the cupcakes to be in flavor harmony--if that makes any sense.
Overall, the cupcakes were fine but I ended up giving half of the vanilla to Ebby and throwing a large portion of the red velvet and the peanut butter cup into the trash. Perhaps my decision to try 3 cupcakes all at once would've been better served if the bakery sold baby-sized (i.e. bite sized) cakes instead ;-).
Or maybe I should've eaten lunch first...
At any rate, my quest for delicious cupcakes will continue. After all, they're so darn cute--and photogenic. In fact, I think I have my next target lined up. I read yesterday that Todd English and his daughter are opening a cupcake bakery this spring on Beacon Hill in Boston.
CurlyCakes, here I come!