Cupcakes in Philly, an Embarrassment of Riches

Cupcakes are everywhere. And we've rarely met a treat we didn't like, especially a pretty, nicely-portioned, eat-with-your-hands-but-not-like-a-barbarian-cake. Good thing Philly is well stocked with cupcake providers.....

We enjoyed this sixpack from Buttercream Philly Cupcake Truck. 
And were thrilled to learn that they will be opening an actual shop in August.  Stay tuned for details; we heard the location is Pennsport.

Buttercream Cupcake Truck's Selection

We had a lovely encounter with one half of the Cupcake Wonderland Team at South Street's New Market.    We sidled up after dinner, around 9pm just as the Market was closing down.  We chatted briefly with Nima, who was utterly charming, and even as the lights were shut off, he stayed to make sure we got the cupcakes we wanted.  He was terribly apologetic that he wasn't able to decorate the cupcakes properly--what with it being pitch dark by then, but he did scatter a few Spiderman oatmeal cookies on the cakes for some additional pizzazz.

A Cupcake Wonderland Cupcakes--Cupcake War Champions!

We're huge fans of Cookie Confidential--their push pops are a perfect pick me up.  The novelty packaging is great, and the small size of the cupcakes makes them ideal for, well, everything.

You can never go wrong with treats from Brown Betty.  With locations in Northern Liberties, and Liberty Place and a wide assortment of amusingly named cakes ("Company's Comin'" is a personal fave) these are always a hit.  They are generously portioned, so I'm a fan of cutting them in half.

Brown Betty Cupcakes

And no cupcake post would be complete without mentioning Flying Monkey.  Their lemon-filled cupcake puts me in a swoon.  Pistachio, too.

Flying Monkey's Bouquet (photographed by Albert Yee)

Which is YOUR favorite?

Vanilla Cupcakes, a Delicious Blank Canvas

  What would YOU add?

When the mercury rises, baking can be unappealing.   Sometimes it's necessary, however; birthdays, for example, really require a baked, iced creation.  My kids were considerately born in November and February, but I have a slew of nieces and nephews with August birthdays.   When we are all at the beach together, so I am often called upon to provide a celebratory cake.

But on those steamy days, minimal oven time is what the doctor ordered--so we go with cupcakes.   The casual way cupcakes are served and eaten is also more in keeping with the easy, breezy nature of summer entertaining, and they generally only require about 25 minutes in the oven.

We recently made a batch of vanilla cupcakes for a teen sleepover.  During a break between Nicholas Sparks films (I know, I know) the girls sought sustenance--doubtless they needed some legitimate sugar after all that saccharine.

This recipe is plain, yes, but delicious nonetheless.  And no one's stopping you from adding sprinkles, colored sugars, or fresh berries...

The Cakes
2 cups all purpose flour
1 1/2  cups sugar
1 stick butter
1 1/2 tsp baking powder
1/4 tsp salt
3 eggs
1 TBSP vanilla
1 cup buttermilk (regular milk can be substituted but buttermilk gives better flavor)

Heat oven to 350.  Line 15 muffin cups with paper liners or grease thoroughly.

Mix all ingredients in large bowl with electric mixer til thoroughly blended and smooth.   Ladle into prepared  pans, filling each cupcake about 2/3 full.   Bake 20-25 mins til lightly browned on edges, and a toothpick comes out clean.  Cool completely and ice as desired.

The Icing
1 stick butter, softened
4 oz cream cheese, softened
3 cups confectioners sugar (or more to achieve proper thickness and texture)
1 TBSP heavy cream (milk, half and half, or light cream can be used instead)
1 TBSP vanilla

Beat butter and cream cheese til smooth.  Add sugar gradually til it achieves an appropriate consistency--slightly dry.  Add cream and vanilla to moisten and beat again til creamy.