Best Restaurants 2011: Take the Cake
One would think our fascination with cupcakes would have passed by now. Not so. While Main Street Cupcakes and A Cookie and A Cupcake keep churning out single-serving favorites, here are three reasons the trend isn't over.
Reason No. 1: Fresh ingredients
Real butter, ripe fruit and off-the-griddle bacon are just some of the fresh ingredients used in the more than 50 rotating flavors at LaBella Cupcakes. "People love our cassata cupcake because we use real strawberries instead of a preserve," says Laura Williams, who co-owns the shop with her husband, Michael. And she insists using real butter in their buttercream frosting gives them a unique taste, too.
15208 Madison Ave., Lakewood, 216-226-3400, labellacupcakes.com
Reason No. 2: Unusual combos
In addition to 15 staff picks, Cleveland Cupcake Co. owner Megan Jenny creates five to 10 new flavors each season. Take spring's gorgonzola cheesecake cupcake: Vanilla bean cake is married with earthy cheese and topped with homemade fig preserve and dark chocolate. "We go for pretty cupcakes," she says. "But it has to taste delicious. It's fun to go to the market and see what flavors I have to play with."
Reason No. 3: It's not just dessert
Wake up your taste buds with the Rise and Shine cupcake from A Piece of Cake Gourmet Cupcakes. The French toast cake, maple cream frosting and crumbled bacon combination is a popular morning treat, says owner Miya Woods, who bakes around 25 different flavors from her home-based bakery. "I have companies order dozens of these for morning meetings," she says. "I even eat cupcakes for breakfast."
12:00 AM EST
April 14, 2011