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MORE: the cupcake outpost

I have never been been a real fan of cupcakes. Cup and cake or cake in a cup, or cup on top of cake, or what? It has always been the ton of frosting on top that turned me off, and also once you get to the cake part of the cup, it is typically yellow and yuk. But, recently, in the last few years, the cupcake has made a comeback. It has been re-constructed, re-introduced and re-made with extreme forms of ingredients such as nutmeg, allspice, and coconut (it reminds me of artisanal chocolates). The cupcake has become as cool as Gossip Girl. Well, I was still skeptical.
Yesterday, we picked up half a dozen from this place called MORE. Wow. They were outstanding. We tried a delicious chocolate hazelnut, a lemon poppy seed, and a BLT (yes with bacon and maple syrup). My favorite was the lemon poppy seed. The frosting was cream cheese based lemon infused light and smooth.
And once you dig deep, you get a rich yogurt-like in texture, sour and lemony, cold and gooey mixture that is well into the cake part. Wow. I will be picking those cuppies more often.


Elena said…
That's funny that you say they reminded you of artisan chocolates- that was exactly my thought when I walked into Kara's Cupcakes in San Francisco, where cupcakes are meticulously lined up under glass casing. It brought me back about 5 years when I first saw chocolate truffles presented this way at Vosges in Chicago - as though it were fine jewelry.

I tried the seasonal special- "hazelnut crunch" - a vanilla cupcake topped with a caramelized hazelnut buttercream. It really was a treat. I'll have to go back soon- I had my eye on the fleur de sel cupcake- a chocolate cupcake with caramel filling, ganache frosting and fleur de sel.

Cupcakes are definitely back.

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