Temptation, Thy Name is Cupcake!
TV show? Check. Published cookbooks? Check. Six beloved locales with cupcake cravers lined up around the block? Check. It began four years ago, when sweet-toothed sisters Katherine Kallinis Berman and Sophie Kallinis LaMontague traded fashion and finance for flour and frosting and created Georgetown Cupcake.
After capturing the hearts and tums of the nation’s capital Washington DC, the gals turned their attention to New York then Boston, and finally, this autumn, Los Angeles. Sitting amid Robertson Boulevard’s elegant boutiques, the new 2,600 sq ft store with its signature splashes of bubblegum pink and black, beckons siren-like to passing shoppers who, sensing resistance is futile, drift in in droves.
The open concept kitchen within affords gratuitous views of the daily baking and decorating, while the rotating menu of 18 daily delectables is taken from a roster of more than 100 variations.
Alongside vegan, gluten-free and seasonal options sit enticements like Spiced Pumpkin, Blueberry Cheesecake and Honey Banana, as well as the more to-be-expected flavours - although when the ‘vanilla’ is actually Madagascar Bourbon and the ‘chocolate’ melt-in-your-mouth Valrhona couverture, the taste is anything but run of the mill. And for ultimate indulgence, January’s specialty temptation is Toasted Marshmallow Fudge, a rich Valrhona chocolate cake filled with gooey fudge and topped with marshmallow buttercream. Reach for the Spanx!