Here are some of my favourite places to get cupcakes.
The holy grail for all cupcake lovers. Magnolia bakery has basically become synonymous with the word cupcake. The queue to get into Magnolia usually stretches round the corner and down the street. The bakery has also been featured on Sex and The City. If you have the patience to wait in line, try the red velvet!
Location: 401 Bleecker St, New York, NY.; Rockefeller Center, 1240 Avenue of the Americas, New York, NY.; 200 Columbus Avenue, New York, NY. Find their website here.
Buttercup is where I’ve bought most cupcakes, mainly because it was close to where I worked. But also because the vanilla cupcake with vanilla frosting saves the day every time.
Location: East Side: 973 2nd Avenue(Between 51st and 52nd Streets)New York, NY 10022 and West side: 141 West 72nd Street (Between Amsterdam and Columbus) New York, NY 10023. Find their website here.
Crumbs Bake Shop
Their cupcakes are ginormous (literally a meal!) and they come in really fun flavours such as Cookie Dough, Sex and The City and Oreo.
Burgers and cupcakes
The combination of these two foods is a little stomach turning, but such things can easily be overlooked if you a craving that cupcake. A plus is that the icing is not too sweet.
Location: 458 Ninth Ave., New York, NY 10018. Find their website here.
Always a nice treat!
Locations: Hells Kitchen 672 Ninth Avenue (Between 46th and 47th streets) New York, NY; Chelsea: 75 Ninth Avenue (Between 15rg and 16 th Streets) New York, NY. The Village: 250 Bleecker Street, (at Leroy Street) New York, NY 1001 4. Find their website here.
Haven’t been here myself, but found out that they have vegan and non-vegan cupcakes, which I thought was pretty neat. Cupcakes for everyone! Here, here!
Location: 158 Bedford Avenue, Brooklyn NY 11211 (near 8th Street; map).
The Hummingbird Bakery
Perhaps not the biggest choice of flavours. But then again, they do what they do very well!
Locations: 133 Portobello Road, Notting Hill, London, W11 2DY and 47 Old Brompton Road, South Kensington, SW7 3JP. Find their website here.
Peyton and Byrne
A very british bakery. They have so much more than just beautiful cupcakes, all their desserts are wonderful.
Location: (at Heals) 196 Tottenham Court Road, London W1T 7LQ and at St. Pancras station. Find their website here.
Harrods, Food Court
Never one to be outdone, Harrods shows it has great cupcakes too.
Location: 87-135 Brompton Road, Knightsbridge, London. SW1X 7XL. Find their website here
Whilst not on the level of New York or London, we do try in humble little Copenhagen. Tea Time is one of the only cupcake places I’ve found at home! Slight scandal. Let me know if you know of other places.
Location: Birkegade 3, kld, 2200 Copenhagen. Find their website here.
Or you could make your own. Here’s a great recipe (it’s the one I used for the cupcakes in the first picture).
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
This recipe can also be found in The Magnolia Bakery Cookbook, which you can buy here.