Thursday, January 14, 2010

Vegan Cupcakes Take Over the Week

The opening menu for Sweet Freedom Bakery hit my box yesterday, with the likes of vanilla and chocolate cupcakes heading the list. Carrot cupcakes appear on Wednesdays and Banana chocolate chip show face on Saturdays. For me, though, the big guns come out on Sundays with the blondie, my choice for most tempting baked good. Hours are  Tuesday-Saturday, 10-7pm, Sunday, 10-4pm at 1424 South Street.

Further North in the cupcake game, I followed up on Philly Cupcake's vegan line yesterday. The 12th and Chestnut house of miniature cake did not let down my jaded cupcake self. The moist cakes (1 coconut vanilla, 1 red velvet) were successful in all of the major areas: no dry crumb to speak of, silky frosting, secure packaging for those on the go, and they had a just-baked freshness. Flavors are inventive, what with the chocolate peanut butter crunch and cherry-filled red velvet. Overall, a nice showing for a new addition. My only concern was that the pricing was steep: 2 cupcakes and a small coffee set me back $10. That's higher than nearly everyone else, including Vegan Treats.

We did like these so much that we only left behind what we thought was unnecessary - that extra dab of coconut icing.

1 comment:

diablo said...

Thank you so much for the review on our vegan cupcakes. As the chef behind these recipes it's really important for me to bring a gourmet tasting cupcake to a vegan audience. Hopefully long gone are the days where vegans and vegetarians have to settle for bland, dry and unexciting dessert. I am really looking forward to expanding the line to the bold and daring as well as the tried and true favorites people grew up with. I'm also working on a gluten free option for our store.

Say Hi when you are in!
Danielle Ramirez-Jefferson