Ladybird - beautiful, inedible buttercream
my daughter bought home a pricy cupcake today from this bakery - this particular item had a not very tart lemon curd inside and "buttercream" frosting with very lovely flowers on top. If there was any butter at all in that buttercream, I would be shocked. It was tasteless and inedible like some kind of synthetic product..
I will say for this cupcake that it was moister than many I have sampled since the inexplicable cupcake craze began but I simply dont get how someone makes, and people buy all these calories with no flavor whatsoever.
On a brighter note, we shared a lovely little cranberry tart from Trois Pomme with a friend the other night. It was absolutely perfect in texture and flavor intensity - and that little baby which satisfied the sweet tooth of three adults, definitely had butter in that crispy perfect crust..
I usually love their stuff. I think they generally use great ingredients, unless they've changed a lot in the last couple of months. They've been making cupcakes for a very long time, possibly since they opened as Two Little Red Hens in the early 90s, far longer than the cupcake craze has been going on. Although I think their cupcakes are more in the way of small versions of their cakes and are therefore a bit denser than your standard cupcake.
re: Peter Cuce
re: jen kalb
ladybird is on 8th ave right? i forgot its old name for some reason but i always loved their stuff...very american, very butter and sugar but they do what they do well.
their pain au chocolate sort of mixes the classic with their american sugared style...i think its amazing.
as for trois pommes...very different style but great as well. even sweet melissa is excellent minus its high prices.