Confession: I did not hop on the cupcake craze. They’re not my go-to sweet, red velvet anything freaks me out for containing an abundance of dye (props to beetroot alternative), and cake in general leaves me wary because of the wide range between out of this world to suck-tastic. Cupcakes are just as susceptible. However, it wasn’t long after its opening that My Sweet Cupcake caught my curiosity enough to wander in and give them a whirl.
Fans of The Food Network may recognize My Sweet Cupcake as winners of an episode of Cupcake Wars. Here is head baker Stephen Davalos YouTube audition for the show, and you can get a glimpse of my little town and the exterior of My Sweet Cupcake.
My first visit to My Sweet Cupcake happened when I suggested them in lieu of a traditional cake for my mother’s birthday a few years back. We split about half a dozen cupcakes between family members. Unfortunately, no photos/notes of my first experience are in existence because I did not own a digital camera I trusted and this was before I blogged everything food.
Cut-to a few months later, however, and I was back at My Sweet Cupcake, camera-ready and belly hankering for a certain seasonal goodie: the pumpkin cupcake with cream cheese frosting:
Would you believe something that unassuming, that simple packs a powerful pumpkin punch to the taste buds? Oh, yeah. Amazing. So amazing I had to run away home before I bought the rest of their stock.
My third trip was on my birthday (2010), wherein I got to claim a free birthday cupcake of my choosing! I picked out a raspberry lemonade cupcake and enjoyed its tangy-sweetness before it completed melted in the July heat.
My fourth and most recent visit was with my friend Natalie, wherein we conspired together and got a four-pack. Upper left-hand: “green velvet”, Strawberry shortcake, frosted animal cookie, and chocolate peanut butter cup.
Let’s get in for a closer look, shall we?
Green Velvet Cupcake – As it was around St. Patrick’s Day when I last ventured there, this cupcake took over for the traditional red velvet. Chocolate cake dyed with traditional frosting. Natalie enjoyed it immensely.
Strawberry Shortcake Cupcake – A light vanilla cupcake slice in two with homemade whipped cream and strawberries in the center, and a dusting of powder sugar. The woman behind the counter gave us a discount on this cupcake because it had fallen and broke. Bonus! It was very good, but as I’m not overly fond of whipped cream, I’d probably skip this in the future. I’d give it another go if it were a strawberry cupcake base, though. Stephen.
Frosted Animal Cookie Cupcake – Vanilla cupcake with frosted animal cookies baked into the batter, and butter cream frosting (mixed with frosted animal cookie crumbs). While I wouldn’t touch this due to a severe dislike of frosted animal cookies, I understand that they’re popular enough with normal human palates to warrant their own cupcake flavor – which Natalie raved about and claimed to be utterly delicious.
Chocolate Peanut Butter Cupcake – Chocolate cupcake with peanut butter frosting, topped with half a mini Reese’s peanut butter cup and a sprinkling of peanuts. I’ve only recently discovered the joys of the chocolate/peanut butter combination outside of Reese’s candy, and this was a true joy to consume. Very rich frosting, but light in the actual cupcake. The candy kicks it up a notch, and I’m grateful it’s merely half a mini cup. My mom would be all over this and then some.
Would I patronize My Sweet Cupcake again? I think it’s safe to say, yes.
Price Range: $1.50 – $3.00
Vegan Cupcakes: Served, but call for availability, they go fast!