So when a sign in a Mass. Ave. storefront heralded the imminent arrival of cupcakery Sweet, I started keeping track of its progress (walls are up ... tables are in ... ooh, there's a display case ...).
When I walked past yesterday, there was a "now open" sign in the window. So today, together with cupcake aficionados Sarah and Dawn, I went to check it out.
It's a tiny store; this is pretty much the whole thing.
(Note the flat-screen TV, here showing the end credits for Sophia Coppola's elegant cupcake Marie Antoinette.)
Humongous carnation cupcake from Winston Flowers:
Gorgeous wallpaper from Studio Printworks:
There's an attention to detail and an eye for design throughout the brand identity that keeps it fun and fresh without teetering into saccharine princess cuteness.
So, that's my report ...
I forgot what?
Oh, you mean these?
(Check out the finishing touch on this last bunch: gold! Goooold! We're rich, I tells ya!)
It wasn't too hard to figure out which flavors to try, as Sweet's menu only has five choices. A further helpful restriction was the price: full-size cupcakes are $3.25, the mini versions a buck cheaper. Bulk buys are a relative bargain, and four mini cupcakes are $8, which seems more reasonable (and certainly less than the cost of dessert at most decent restaurants).
So I chose lemon, cappuccino, dark chocolate and organic karat (that's the one topped with edible gold leaf).
Somehow I managed to get them back to the office, leave them on my desk all afternoon and carry them home without even "accidentally" dipping a finger in the frosting, much less stuffing all four in my face at once. The Boy was suitably grateful.
First impression: well, they certainly are tiny.
But they're potent little packages. The karat cake (geddit?) was dense and spicy and topped with a thick, chewy cream cheese frosting, which just stopped short of being overwhelmingly sweet and harmonized well with the cake.
The lemon was bright and vibrant and much less sweet--it was restrained, refreshing, and cake and frosting came together as one flavor, rather than playing off each other as the carrot cupcake did. (Update: in the shower this morning, I realized what it reminded me of: Bigelow's lovely line of lemon unguents and ointments.)
Cappuccino was the most "grown-up" cake; more elegant and complex, rich without being ostentatious.
Chocolate was good ol' chocolate, all big friendly round bass notes, satisfyingly chocolate-puddingy.
The only bad thing about Sweet: I walk past it almost every day. Can I possibly restrain myself? Oh, go on, it's only a teeny tiny cupcake ... cheaper than a latte ...