Friday, March 20, 2009
One of my favorite local publications, Seattle Metropolitan, featured local "Top Sweets" this month. The lucky journalists engaged in testing the desserts tried nearly every pie, cake, chocolate, brownie, and cupcake around the area giving all of us an easy chart to find the best ones. Surprisingly, there were even a few Eastside mentions (Hoffman's Fine Pastries in Kirkland, to name one). My side of the lake usually gets nary a mention (yeah yeah, except for the whole issue dedicated to the Eastside last month...but other than that, not much).
Maybe it was too new to mention in the Seattle Met list, but Kirklanders are going a little nuts for our new favorite cupcake shop Sweet Cakes. Certain men I know have even had to prove that it was a dessert joint they were going to and not another kind of joint, when mentioning Sweet Cakes to their co-workers.
I'd been wanting to try this place for a while when I got the opportunity to sample the cupcakes at a children's birthday party recently. Yum. (I'd say "love at first bite" but that's cheesy). Of course, I tried the Red Velvet cupcake with cream cheese frosting...maybe one of the most delicious inventions on the planet. I'm a sucker for cream cheese frosting, but the moist buttermilk cake was great, too!
Since then, I've also sampled the chocolate, mint-chocolate, and coconut varieties. The coconut ranks a close second on the delicious scale...the rest haven't been quite as close. But, Red Velvet is the one for me!
If you are in town, check them out! The staff is friendly and the sweets are tasty.
My own attempt at cupcakes for my son's 4th birthday turned out beautifully thanks to my friend Wendy's:
Chocolate Cupcake Recipe
3/4 c unsweetened cocoa powder
1 1/2 c all-purpose flour
1 1/2 c sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 c warm water
3/4 c buttermilk
3 TB oil
1 tsp vanilla
Preheat the oven to 350 and line the muffin tin with paper liners.
Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a bowl.
In a separate bowl, blend the eggs, water, buttermilk, oil and vanilla until smooth. Add in the dry ingredients, scraping down the bowl. Mix well.
Divide batter among muffin cups, filling 2/3 full (makes about 18-24). Bake about 20 minutes. Cool on a wire rack.
For icing, combine 4 oz finely chopped bittersweet chocolate, 1 TB corn syrup, and 2/3 c heavy cream that has been heated. Stir together to melt the chocolate. Chill it a while to thicken. Then, dip the cupcakes and let drip over a wire rack.
If you chill them, they are kind of like a delicious version of Hostess cupcakes, (minus the whipped cream filling)!