The savory cupcakes at Chicago's More Cupcakes, along with the cupcake-shaped meatloaf at Meatloaf Bakery, get profiled in The New York Times:
An earthy twice-baked potato cupcake is accented with bacon bits and a heady sour-cream-and-chive frosting. The foie gras sour cherry cupcake deconstructs a Parisian amuse-bouche: a buttery, brioche-like cake topped with rich foie gras and filled with sweet-and-sour cherry preserves. Bloody mary makers might try her tomato cake with vodka buttercream and celery garnish.
Rothman toes the line between genius and the truly bizarre with the curry-berry cupcake. A bold Madras curry, one would think, could not survive a cupcake mashup. Yet Rothman successfully swirls a housemade mango-berry preserve throughout the base of a curry cake and tops it with a frosting of tangy goat cheese and toasted puffed rice. Try that, Magnolia Bakery.
An earthy twice-baked potato cupcake is accented with bacon bits and a heady sour-cream-and-chive frosting. The foie gras sour cherry cupcake deconstructs a Parisian amuse-bouche: a buttery, brioche-like cake topped with rich foie gras and filled with sweet-and-sour cherry preserves. Bloody mary makers might try her tomato cake with vodka buttercream and celery garnish.
Rothman toes the line between genius and the truly bizarre with the curry-berry cupcake. A bold Madras curry, one would think, could not survive a cupcake mashup. Yet Rothman successfully swirls a housemade mango-berry preserve throughout the base of a curry cake and tops it with a frosting of tangy goat cheese and toasted puffed rice. Try that, Magnolia Bakery.
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