Sugar Hill Cupcakes is yet another entrant in the Los Angeles cupcake frenzy. They don't have a storefront yet but they do catering and have a mobile bakery, and say they are opening a retail location soon. Mostly, they're at the Westwood Village Farmer's Market on Sundays and the Culver City Farmer's Market on Tuesdays.
Here are some of their more interesting flavors:
Nutella (Hazelnut Chocolate) — Dark chocolate and hazelnut cake made with real hazelnut praline, topped with a Nutella-chocolate frosting.
Pistachio — Pistachio cake made with real ground pistachios and topped with creamy vanilla frosting.
Madeleine — The rich-yet-delicate flavor of a classic Madeleine. Almond-y goodness in a cake with a hint of orange and lemon zest, topped with a light vanilla frosting. So French it’s irresistible...absolutely de rigeur.
Green Tea — A green tea-infused vanilla cake made with real matcha green tea powder, topped with vanilla frosting and sprinkled with matcha green tea powder.
Chai — Chai-flavored vanilla cake topped with a vanilla frosting sprinkled with aromatic chai spices.
Honey — Honeybush tea-flavored, honey-sweetened vanilla cake with our signature vanilla frosting.
Chocolate Mint (Grasshopper) — A long-time favorite of refined palettes and wise sensei masters alike...dark chocolate cake topped with a refreshing mint-vanilla frosting.
Here's what blogger Weddingbee had to say about their cupcakes:
The cake is very moist and pretty good - definitely not as flavorful as Sprinkles, but it has more flavor and better texture than Magnolias. I would have to say that they’re pretty delicious, and one good thing about them is that I can eat more than one! Usually with Sprinkles, after eating one I feel like my teeth are rotting because of the sweetness of the icing. The Sugar Hill Cupcake girl did tell me that their icing is not as sweet as Sprinkles, so it’s not an overbearing sweetness which I appreciated.
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