Cupcake Munchies at Baked & Wired

I'd been wanting to try Baked and Wired for a long time. Well, I finally did right before the holidays. I know, I know...you're probably asking "Melissa, is this review even relevant anymore?!" To which, I say "who do YOU think YOU are?!! I'm the one with the blog and I do what I want!!"

Admittedly, the flavors may have changed in the past couple months, but the quality undoubtedly has. These are straight up, some of the MOST delicious cupcakes I've ever had.

The cupcakes are literally put on pedestals and encased in class jars!! It reminds me of the children's classic puppet movie,  The Hugga-Bunch, in which the Evil Queen's youngberry tree (her fountain of youth) was housed in a glass case. She could only get to the magical berries with a key, which ultimately she loses in the very glass case meant to protect her precious tree from children and their puppet friends.

Nevertheless, I look at these cupcakes very much in the same way that the Evil Queen in The Hugga Bunch looked at her berry tree--this is MY fountain of youth! I've caught myself more than once saying to strangers "Go ahead, feel free to compliment me!"and for no other reason than the fact that I know as much as I do about cupcakes.

But about Baked and Wired...yes, these beauties were absolutely phenomenal. I was accompanied on my journey by my friends Erica and Julia. The day we went, there was a small line, which didn't bother me, as it gave me time to review the selection on display:

Chocolate with Vanilla Buttercream

Peanut Butter Chocolate

Texas Chocolate Sheet Cake Cupcake

There were many others, but the people behind me in line were getting pretty pissed, so I had to make my selection and get on with my bad self. I went with the cupcake everyone told me I had to try: strawberry. 

I have a lot of respect for a well-executed strawberry cupcake. We all remember my failed attempt to make them. 

Do you see that real strawberry!?!

I was incredibly happy to find a real strawberry cupcake that was as pleasing to my eye as it was to my belly. The fresh strawberries were my second favorite part of the cupcake. My favorite part was the icing! It was sweet, but fruity, and there was a generous amount of it, but it wasn't all mounded in the middle--it was evenly distributed across the top, meaning I didn't have to unhinge my jaw to take a bite. The cake was pretty good, but it was a bit airy. 

Those chocolate cupcakes you see flanking the sides of my strawberry cupcake belonged to Erica and Julia.

Pretty sure this was a chocolate mint cupcake. It was RICH!! I love chocolate, but I can't do this. One bite was more than enough for me, but look at that frosting, shimmering in the overhead lighting. It's gorgeous. Julia and Erica have stronger chocolate palates than I, and even though they thought their cupcakes were delicious, they couldn't finish them either. (Editor's Note: I do have pictures of my friends enjoying their cupcakes, but I fear that if I post them, they will no longer be friends.)


Will I go back to Baked and Wired? Yes, yes, a resounding YES!!! Why wouldn't I return to my fountain of youth?! I really want to return when I feel more comfortable perusing my options and there aren't so many peasants in the mix. Plus, this isn't just a cupcakery, this is a full-on bakery!! Even if you don't like cupcakes, you probably like cookies, brownies, or pie!! And if you don't like any of those, then you're probably a robot. And nobody likes a robot. Nobody.

Hello Cupcake's Cupcake Decorating Class

You know those Dyson commercials with that guy and his gentle British accent, talking about innovations in vacuums and what-have-you? C'mon, sure you do. 

"I was picking up lint with my fingers from my carpet and I thought 'there has to be a better way'!" 

The point is, the dude's whole shtick is about taking something ordinary and innovating upon it.Though cupcakes are nowhere NEAR "ordinary", it'd be fair to say they're prevalent. And in the world of cupcakes, Hello Cupcake is the real innovator. They've been churning out delicious varieties of cupcakes in their Dupont Circle location for a year and a half now, and in addition to extending their store hours to 7 days a week, they've also started cupcake decorating classes!!! 

Owner Penny discusses what's on the menu

Saturday morning's cupcake case

Cookies 'n Cream is their newest flavor

I brought along my friend Anna and my two haute cupcake aprons for the class:

I had some difficulties at first

Once we got our surgical gloves on, we were ready to operate. Our first victim was fondant. Fondant is rolled icing, generally used on wedding cakes. It's like play-dough, except even MORE edible!! You gotta roll it out and cut shapes out of it.

If you're Anna, you accidentally shape it into a one-piece. And then you cut shapes in inappropriate places.

So after cutting out some hearts and "I's" and "U's", we then got to frosting. First we practiced on the table, then they handed us naked cupcakes and let us at it!

When we heard the promise of sprinkles, we demanded every kind they had!!! Who cares if this is a Valentine's cupcake class?! I WANT THE YELLOW SANDING SUGAR RIGHT NOW OR I WILL FREAK OUTTTTT!!!

When it was all said and done, we ended up with 9 of our own hand-decorated cuppies. But since they don't make a 9-holed cupcake box, we also got to pick three from their bakery case. 

I decorated the top two rows and the strawberry-topped cupcake. 

The 2-hour class was $50, which is a pretty good deal when you think about it. A dozen cupcakes is $36, so what that means is the class itself is $14. Looks like they're upping the price to $70 from here-on-out, though;  not too bad, especially if you're one of those people who just slathers icing on with a butter knife and could really use the help, PK!!!

They're planning more classes throughout the spring, including St. Patty's Day and Cherry Blossom themed cupcakes. 

My only real advice--make plans the weekend you do this. Otherwise, you'll find yourself trying to scarf down your 8th cupcake in the span of 16 hours. Did I do that? Look, I'd rather not talk specifics, but I will say this is one case where you truly can judge a book by its cover. And it's delicious.

DC's Newest Reality Show About Cupcakes, Being Cute

There's a new reality show featuring Georgetown Cupcake and its sister-owners that started filming in DC last Friday. Imagine my excitement at the prospect of FINALLY getting my big break when I saw this in the parking lot of Harris Teeter last night:

And now, a brief play-by-play of went through my head:

"OMG! OMG!!! Are Sophie and Katherine inside?? Is this where they buy their ingredients?! How's my hair? I need a touch-up...ASAP!! How should I open? Would it be desperate to just start shouting the name of my blog in the grocery store?! God, that vehicle is dirty."

In all fairness, the weather here hasn't made it easy on car beautification efforts, so I'll let that one side.

Imagine my disappointment when, despite my efforts, I didn't see a single camera in the entire grocery store. Maybe they were at the checkout when I walked in, maybe their camera crew didn't accompany them on this shopping trip, or maybe this was delivery day and neither of the sisters were to be found.

Nevertheless, I've got a new mission over the next few weeks: be.on.this.show. Supposedly debuting on TLC, "Cupcake Sisters" promises the same bakery-style dramedy of "Cake Boss" or "Ace of Cakes", but instead of cakes sculpted into baby buggies and replicas of pets, the stars of the show are the sisters themselves, and of course, their cupcakes. (That's not an innuendo, John Breech.)

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Photo via Washington Social Diary

Washington Social Diary did a great feature on the show, and even snapped some cool pics...but truth be told, I haven't actually seen the sisters working in the shop since spring of 2009, although I did spot them at Bangkok Bistro last fall. I'm a cupcake papparrazzo!!!!

I'm really excited about this show, obviously, but the real question is when do I get MY reality show?!? Don't y'all wanna see my daily touch-ups, my killer wardrobe, and how I order at Starbucks?! These are life-changing events, people!! Life.Changing.

Cupcake Pasties

See, this is why I love Etsy.

Cupcake Pasties via Cheesecake Burlesque on Etsy

Yes, these are cupcake pasties. For those of you who don't know what a pastie is, it's a nipple cover. Yep, that's what it is. A big, er, little ol' nipple cover!! Bettie Page...Dita Von Teese...they all wear 'em. And now, yours truly will. I mean, seriously!! These are covered in sequins!! With tassels...TASSELS PEOPLE!!!

If you're a little more on the conservative side, get the ones without tassels: http://www.etsy.com/view_listing.php?listing_id=35602500

You (and your boyfriend) are welcome!!

The Real Winner of the Superbowl: Cupcakes

To me, the only redeeming quality of the Superbowl (or any sporting event, for that matter) is the food. I relish any experience that allows me to consume multiple pounds of cream cheese-laden dips, meat sauce, and--hellooooOOoooo!--sugar!

So, in a feeble attempt to make "themed" cupcakes, I made these:

On the left, representing the Colts, Blue Moon Cupcakes...do you GET IT?!!? Blue...team colors...that's all I understand about football!! On the right, representing the Saints, Chocolate "Bourbon Street" Pecan cupcakes. And yes, there's alcohol in both of these cupcakes. What's a Superbowl without a few incoherent drunks, after all?

I finally perfected the dome effect!!!

Look, the last thing I ever want to do is lie to you, so I have to tell you that these are hands-down the BEST cupcakes I've ever made. Don't you wish you were in my company yesterday to enjoy these bad boys?!

So the Blue Moon cupcake was a vanilla, cardamom, orange, Blue Moon-spiked cupcake, topped with a Blue Moon-spiked orange cream cheese frosting, garnished with a smidge of orange zest. 

The Chocolate "Bourbon Street" cupcake was a chocolate cupcake spiked with Jack Daniels and some chopped pecans, topped with a brown sugar, Jack Daniels buttercream and a pecan slice. 


Did the button on your pants pop off yet?!?!


I can't imagine anyone will ever duplicate such perfection, but in the event you'd like to try, here's the recipes:


Blue Moon Cupcakes
makes 12 large cupcakes
Adapted from Bitchin' Kitchen

• 3/4 a stick/6 tbsp butter, melted
• 2 eggs, room temperature
• 4 oz buttermilk
• 6 oz Blue Moon beer
• 2 tsp vanilla
• zest of one orange
• 1 cup brown sugar
• 2 cups flour
• 2 tsp ground coriander
• 1 tsp baking soda

1) Preheat oven to 350 degrees.
2) Melt butter and set aside to cool down.
3) Whisk together the eggs, buttermilk, beer, vanilla, and orange zest in one bowl, and mix together the sugar, flour, coriander, and baking soda in another.
4) Add the dry ingredients to the wet ingredients in two parts, using a mixer to combine, ending with dry ingredients. Add the melted butter and combine.
5) Pour batter into cupcake cups 4/5 full and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool.

Orange Blue Moon Cream Cheese Frosting

• 1 package(s) (8-ounce) cream cheese, softened
• 1/4 cup(s) (1/2 stick) unsalted butter, softened
• 1 tablespoon(s) fresh orange juice
• 1 teaspoon(s) grated orange zest
• 5 cup(s) confectioners' sugar
• 1.5 oz Blue Moon beer (or however much you want!)

1) Blend the cream cheese, butter, orange juice, orange zest, and Blue Moon in a large bowl, using an electric mixer set at medium speed, until smooth.
2) Add the sugar and continue to beat until light and creamy -- about 3 more minutes.

3) Fill a large Ziploc bag, trim the end off, and pipe on cooled cupcakes

Chocolate "Bourbon Street" Pecan Cupcakes

makes 12 large cupcakes

Adapted from Rice and Beans

1/4 cup shortening
1/4 cup butter, softened to room temperature
1 cup light brown sugar
3 eggs, separated, at room temperature
1 cup flour
1/4 cup high quality cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup bourbon
1 cup chopped, toasted pecans

Bourbon-Brown Sugar Buttercream:

1/2 cup packed light brown sugar

1/4 cup butter

3 tablespoons bourbon

1 cup butter, softened to room temperature

box of powdered sugar

Toasted pecan halves for garnish

1.  Preheat oven to 350 degrees.  Beat the shortening, 1/4 butter, and 1 cup light brown sugar at medium speed in a large mixing bowl until light and fluffy.  Add the yolks, one at a time, beating well after each addition.  Sift together the flour, baking soda, and 1/2 teaspoon salt.  Add the flour mixture alternately with the buttermilk and 1/4 cup bourbon, beginning and ending with the dry ingredients.  Stir in 1 cup chopped toasted pecan. Beat the egg whites at high speed in a medium mixing bowl until stiff.  Gently fold into the cake batter.  Line a muffin tin with paper cupcake liners.  Fill each muffin cup about 4/5 full with batter.  Bake for 18-20 minutes or until toothpick inserted in center comes out clean.  Remove cupcakes from pan and cool completely on a wire rack.

2.  While cupcakes are baking, heat 1/2 cup light brown sugar, 1/4 cup butter, and 3 tablespoons bourbon over medium heat in a medium heavy saucepan, whisking often, until butter melts.  Continue to cook until mixture begins to boil, then boil for one minute, whisking constantly.  Remove from heat and cool completely. 

 3.  In a large mixing bowl, beat 1 cup softened butter on high speed until smooth and fluffy.  Beat in the cooled brown sugar-bourbon mixture until smooth. Beat in powdered sugar, one cup at a time, until smooth.   Frost each cooled cupcake with a generous amount of the frosting.  Top each cupcake with a toasted pecan half.  Refrigerate any remaining frosting for another use, or eat with a spoont.

The Nightly Cupcake

When donuts and cupcakes collide; behold, the Boston Cream Cupcake:

via Womans Day

Vanilla buttermilk cupcake filled with vanilla pudding, topped with chocolate glaze.

Cupcakes for Breakfast

Sometimes, I think I've seen it all. Between drag queen beauty pageants, mufflers held together by coat hangers, and being on Oprah, some might say I have.

But then something miraculous like this happens:

via Cupcakes Take the Cake

...and I'm reminded that there still are feats that boggle the mind and prove that there are people who want to make a difference in the world.

Cupcake-flavored cereal isn't the breakfast of champions; it's the breakfast of hope.

Snap, crackle, cake!