PrintWhat's Your Favorite Non-Chocolate Cupcake?
I know it's downright blasphemous to say, but I'm not really much of a cupcake person. Almost every cupcake I've ever had is too sweet. I like Mitchel London's chocolate cupcakes because he uses good chocolate and he' an excellent all-around cook and baker. So when I tell you I found a really good non-chocolate cupcake, I don't say these things lightly. The strawberry cupcake I had from Nicole Farhi's bizarre combination clothing shop-restaurant 202 this morning had slices of fresh strawberry on top, was shockingly light and remarkably moist. It was still a little too sweet, but all in all it may be the next non-chocolate cupcake I've ever had.
Any other truly great non-chocolate cupcakes out there?
202
75 Ninth Avenue (bet. 15th and 16th Sts.)
New York, NY
Ph: 646-729-8577
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7 Comments:
I'm a big fan of the Cupcake Cafe, vanilla on vanilla cupcake.
It has to be the small cupcakes. And it cannot be chocolate. The chocolate cake is always a bit on the dry side, and the same problem occurs with the larger cupcakes. The buttercream frosting is unlike the usual sugary fluff.
Another pick that is more of a conventional cupcake is from Sage American Restaurtant in L.I.C.. They are sold at Dean and Deluca as well as some other locations. But beware! Not all the cupcakes at Dean and Deluca are from Sage - I acutally think very few are. Again I go with the vanilla on vanilla. This one is over the top sweet, but far superior to anything like Magnolia and the like.
Please give them a try as I'm definitely one of those people who really don't relate to the cupcake craze. I prefer salt to sugar too.
pickle at 4:32PM on 07/16/07
I don't get the cupcake fever either and I feel like such a party pooper when I admit this. It's the dry texture; they lack the moistening icing layers which usually rescue cake from the same fate.
I wonder why we can't make cupcakes more like muffins with icing. Muffins are just an excuse to eat cake in the morning anyway. As for chocolate, I think the only answer is to cook a brownie in a muffin tin and slather it with icing. Call it a cupkie?
Phoebe Damrosch at 9:42AM on 07/17/07
I heartily second the Sage vanilla/vanilla recommendation. And I just had cupcakes from Make My Cake in Harlem - the vanilla was equally moist and perhaps even more flavorful, less over the top sweet, than Sage's. The carrot and coconut cupcakes from Make My Cake were excellent as well. (their cupcakes are on the larger side.)
shortstop at 9:05PM on 07/18/07
baked in red hook has a lovely malted milk cupcake. super moist cake, not too big and light, butter cream frosting. yum!
EdLevineCommenter at 4:34PM on 07/19/07
I have yet to find the perfect cupcake. The pistachio cupcake at Sugar Sweet Sunhine, on the LES in NYC, is good enough for me have gotten it a number of times. But in the end, I make my own. I use a yellow cake recipe from my Masters of Baking course at the New School. I also make Ina Gartens' Coconut cupcakes, which are heavier than the normal cake consistency, but delicious none the less.
Mich23 at 9:16AM on 07/22/07
yura, on third avenue and 93rd street, makes amazingly delicious yellow cupcakes with a browned butter frosting. i've never even tried the chocolate.
i also love the yellow cupcakes at the news bar on university place between 13th and 12th. i think the frosting is cream cheese based. it's not too sweet and there's lots of it.
cybercita at 9:23AM on 07/23/07
Couldn't agree more with pickle's recommendations. Cupcake Cafe and Sage are definitively "truly great non-chocolate" cupcakes. Although Make My Cake sounds like it's worth a trip to Harlem.
frontstudio at 11:42AM on 07/23/07