Sunday, January 24, 2010

Phoebe's Cupcakes: It Feels Like Home

If you know me, then it's likely you know that my FAV cupcake shop in Chi Town in Swirlz. But, that doesn't mean I still don't get the urge to stick my finger in another shop's frosting. I recently visited the newest cupcake shop in my Lakeview neighborhood.

Phoebe's Cupcakes opened in April 2009 on Broadway, a few blocks south of Addison, with the "sole purpose of creating the best gourmet cupcakes anywhere."

When I walked into Phoebe's I instantly felt a warm cozy feeling. It's like being home on a Sunday with Mom baking goodies in the kitchen.

There are 3-4 small retro style tables, and a bar-like seating that lines the shop windows. Very cool seating for those of us who dig people watching while we nosh on our goodies. Directly at the front of the shop is a lovely glass case filled with sweet satisfaction. The case acts as a divider between the shop eating area and the kitchen. Customers can look into the kitchen, and watch the baking happen.

Phoebe's offers a wide variety of cupcakes. Their bake case boasts several classic cupcake flavors as well as some unique savory offerings--including a maple bacon. (I personally still don't know how I feel about bacon on a cupcake--but there seems to be others who enjoy. )

Normally, it would be difficult for me to choose among such an assortment of flavors, but once I laid my eyes on the Funfetti I couldn't resist the nostalgia!! They offered two varieties--chocolate or vanilla. I went with vanilla because when it comes to cake I can be a Plain Jane. (Plus, a good vanilla cake = good bakery.)

This cuppie brought me back to my younger days. Every year, I would beg my mom to bake me a Funfetti Cake for my BDay. Phoebe's Funfetti cupcake was very delicate and full of flavor. However, I was disappointed that there weren't very many Funfetti's on the inside. The frosting was a traditional vanilla buttercream with Funfetti sprinkles folded in--very nice. The frosting was not to sweet or grainy, but honestly didn't knock my socks off like Swirlz's frosting. On a scale of 1 -10 I'd give this guy a 7.5.

My BF took the less traditional route and tried the Cinnamon Roll cupcake. He's a big fan of Cinnabon, and I think he felt he needed something to tame a mad craving.
When he bit into the cupcake, he realized it wasn't Cinnamon Roll flavored cake, but an actual Cinnamon Roll. He was a little disappointed because he wanted the texture of cake. He really enjoyed the flavor,however, and the Cinnamon Roll icing. Of course, I had to have a taste as well. The icing was definitely delicious and I give this guy an 8 for taste and creativity. (**UPDATE** My BF has informed me that he DID like that this was an actual Cinnamon Roll--MY BAD ;-) )

If you're ever in the Chicago area, and you find yourself with a sweet tooth, stop by Phoebe's. It will satisfy your craving, and make you feel at home. I don't think you will be disappointed. Who doesn't love a cupcake?!

Until my next cupdate,
Linds

Monday, January 4, 2010

Happy New Year! Lab #1: Martha Expierment--Boston Creme Pie

Happy New Year!! I was very excited to ring in 2010 and leave 2009 behind. What better way to get the new year rolling then with baking? It was my first lab in the Martha experiment. Boston Creme Pie. AND, this was one very delicious cupcake! A soft uber-moist sponge like cake with a voluminous creme center, and a chocolate glaze that is like the cherry on a hot fudge sundae.

I started with baking the cupcake. Since these pastry-like cuppies do not require a liner, it's important to grease and flower the muffin tin extensively. You really have to get every nook and cranny of the tin as the cake is fairly sticky and you'll want a clean break after baking. Next, I moved to make the creme filling. The filling requires 2 hours chilled in the refrigerator, and I recommend beginning with the custard so that it is nice and chilled when the cupcakes are cooled and cut.

Once the cupcakes had baked at 350 for about 15 minutes, I allowed them to cool for about 2 hours. (The custard was chilling in the fridge.) I then sliced the cupcakes in half with a serrated knife. I eyeballed a dollop of custard in the center.
Then, I prepared the chocolate glaze. Martha called for 6oz. of semi-sweet chocolate. I revised the recipe slightly with 3 oz. of Milk Chocolate and 3oz. of Dark Chocolate. I enjoy the subtle tartness of Dark Chocolate in a ganache.

Although the Boston Creme Pie is a little messy to eat, the end result is well worth the ooey-gooey sticky drip drops. One of the best cupcakes I've made yet!


Until my next cupdate,

Linds