Billy brought me home a cupcake from BabyCakes tonight. He said that the cupcake was free of wheat, gluten, dairy, casein and eggs and was sweetened with agave. Now, I was vegan for a handful of years so I’m never one to turn my nose up at such things, but I will admit that my first thought was, “yeah this cupcake will be alright”.
Wrong. That cupcake was incredible and I think we both said “OH MY GOD” seventeen times while eating it, which is a lot considering we shared one single cupcake. Not only was it good for the unconventional ingredients used, I will argue that it was the best cupcake I have ever had. No, really. I’ve tried a lot too, you may be aware of the cupcake mania that has taken over New York in the last few years (and the rest of the country, for that matter) and this means someone always ropes you into eating “the best cupcake I have ever tasted” (see above sentences). I loved this one because it was very cakey, almost like a brownie, and DENSE – not fluffy – but incredibly moist. The frosting totally had me at “hello, you would never know I do not contain butter”.
Now that I’ve talked about this cupcake for two paragraphs, please go eat one for yourself if you haven’t (I know I’m late on the bandwagon) or, if you do not live in New York you can buy their cookbook, which comes out next month. I will so buy it.