Butter Lane Cupcakes

I am delighted to introduce you to Butter Lane Cupcakes! I know we mentioned them in one of our previous articles about The Most Popular Bakeries in New York City but, this time, I had the pleasure of interviewing Ms. Maria Baugh, one of the co-owners of Butter Lane Cupcakes.

How did it all start? Whose idea was it?
Two friends (Pam Nelson and Linda Lea) and I had been talking for some time about starting a business together, but we were all so busy in our jobs that there was no way we could realistically do it. Only when Pam left her job at Citibank did that really give us the opportunity to start something. And we had the audacity to think we could make a better cupcake.

Butter Lane Cupcakes
Photo courtesy of Butter Lane Cupcakes.
The name “Butter Lane” sounds so delicious. How did you come up with it?
The shop is named for a road on the east end of Long Island called Butter Lane.

What can you tell us about the people behind “Butter Lane” cupcakes?
Pam Nelson worked on Wall Street for years at Citibank. She’s now running Butter Lane. Linda Lea is a TV producer. She was the executive producer of Queer Eye for the Straight Guy and is currently the executive producer of Chopped on Food Network. I’ve been in magazines for many years. I was an executive editor at In Style, executive managing editor at Glamour and am currently the managing editor of Food Network Magazine.

Please tell us more about the delicious cupcakes you make.
We have three different cupcake flavors—chocolate, vanilla and banana. And we have about 30 different icing flavors, some of which rotate seasonally. You can choose your cupcake and icing flavor and we happily ice to order.

What’s your latest creation?
Cake pops!

Butter Lane Cake Pops

What makes your cupcakes different?
We spent more than 400 hours in the test kitchen the summer of 2008 working on our recipes. We were determined to come up with recipes that needed less sugar. We use plenty of sugar and the cupcakes are sweet, but they don’t make your teeth hurt. We also feel very strongly that high quality ingredients are the answer. We use real vanilla beans, Callebaut chocolate and fresh fruit and we do not use food coloring. These things cost a lot more, but we’re a little bit snobby about ingredients so to us it’s totally worth it.

How would you describe “Butter Lane” cupcakes in three words?
Quality ingredients rule.

Photo courtesy of Butter Lane Cupcakes

What are you up to these days? Any plans for the future?
We just opened our second location. It’s in Park Slope (240 Seventh Ave between 4th and 5th Streets)—we opened a little less than two weeks ago. We’re very excited! We have online ordering for delivery in Manhattan and parts of Brooklyn, but now we’re focusing on shipping. Soon people will be able to order online to get cupcakes and cake pops shipped anywhere in the continental US.

Anything else you’d like to share with us?
We teach cupcake baking classes in our classroom next door to the East Village shop. We’re also starting to teach at Park Slope. You can get all the info here: http://butterlane.com/classes.html

We’re now selling Blue Bell ice cream (a Texas favorite that’s hard to find in NYC) in both the East Village and Park Slope locations.

Where can we find you?

Butter Lane
123 East 7th Street
Between First Avenue and Avenue A
New York, NY 10009
212-677-2880

Butter Lane Park Slope
240 Seventh Avenue
Between 4th and 5th Streets
Phone number tk

www.butterlane.com
www.facebook.com/butterlane
@butterlane

YouTube Channel: http://www.youtube.com/user/ButterLaneCupcakes

Most Popular Bakeries in New York City

A lot has been said about New York City’s most popular bakeries. But things change on a yearly basis, so let’s see who’s baking the most delicious desserts in NYC this year! In random order!

If your favorite is not on the list, leave us a comment! We’d love to hear your nominations!

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MAGNOLIA BAKERY– is often credited with starting the modern day cupcake craze with their signature pastel colored, buttercream-frosted versions. Magnolia Bakery specializes in old fashioned baked goods including red velvet cake, icebox cake, and banana pudding.

cupcakes from Magnolia Bakery
photo courtesy of Magnolia Bakery

Location: With four bustling store fronts –two of which have opened in the past year– owners Steven and Tyra Abrams have made Magnolia’s in-demand pastries and desserts more accessible to New Yorkers and, with the Rockefeller Center location, tourists as well.
401 Bleecker St. , New York, NY (Downtown)
1240 Avenues of the Americas, New York, NY (Rockefeller Center)
200 Columbus Ave., New York, NY (uptown)
Grand Central 107 East 42nd Street, New York, NY

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RUBY ET VIOLETTE – is a New York City bakery and café that specializes in handmade, small batch gourmet chocolate chunk cookies, brownies and cookie dough ice creams.  The company is owned by three sisters; they offer exquisitely detailed gift and bakery boxes filled with their sinful treats which they send across the country as indulgent presents.

Reminiscent of a charming Parisian café, it features an old fashioned tin ceiling, black and white marble floors and custom artwork.  Customers can also enjoy an espresso bar, homemade drinking chocolates, and small batch cookie dough ice creams and sorbets.

Location: Manhattan-ites can indulge a sweet tooth on any given Tuesday through Saturday at Ruby et Violette’s café, located at 457 West 50th Street, in New York City’s Hell’s Kitchen.

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5th AVENUE CHOCOLATIERE: is a family-owned business that specializes in macaroons (the best!!), matzo for Passover, the most fabulous gourmet truffles  and other baked goodies. They have over 12,000 different molded shapes and sizes and have been around for over 40 years.

Location: You can visit them at 693 Third Avenue and 11 Madison Avenue at 24th Street in New York and a factory which produces everything in Valley Stream Long Island. At the Long Island Location, they do tours where they let everyone learn about the chocolate making process, dip your own strawberries and other goodies.

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LITTLE CUPCAKE BAKESHOP: is a highly successful carbon neutral bakery in Brooklyn, NY. They specialize in cupcakes, cakes, pies, puddings, cookies and more. They also exclusively serve Illy coffee and espresso, widely regarded as the finest coffee in Europe.

Their products and carbon neutral mission have received massive acclaim from New York Times, Fox News and many others. Little Cupcake Bakeshop, blends the lively spirit of a bygone generation with the youthfulness of contemporary culture and design.

Location: 9102 Third Avenue in Brooklyn, New York

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BABYCAKES NYC : specializes in refined sugar-free, wheat-free, gluten- free, soy-free, egg-free, vegan and kosher sweet treats. Their innovative and delicious desserts made them one of the most talked-about bakeries in New York City; they have been featured in a lot of printed & online magazines and in TV shows. Erin McKenna, who was diagnosed with wheat and dairy allergies in 2004, is the founder of  BabyCakes ; she is also the author of “BabyCakes: The Cookbook”.

Location: 248 Broome Street (Btwn Orchard & Ludlow), NYC, NY. They also have a bakery in Los Angeles.

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TWO LITTLE RED HENS, an American Bakery: specializes in gorgeous custom cakes, pies and cupcakes. In a city where cupcakes are available almost everywhere, a trip to Two Little Red Hens is definitely worth it! Their cupcakes and cheesecakes are amongst the best in NYC!

Location: 1652 Second Avenue New York, NY- Upper East Side (86th & 2nd).

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Also on our list of most popular Bakeries in NYC and definitely worth visiting:

Madeleine Patisserie – 132 West 23rd Street, New York (6 & 7 Avenues)

Butter Lane Cupcakes – 123 East Seventh Street, New York

Sugar Sweet Sunshine Bakery– 126 Rivington Street, NYC

Billy’s Bakery – 75 Franklin Street (Between Broadway and Church Street)

Bouchon Bakery – Ten Columbus Circle, Third Floor ( of Time Warner Center), New York

Easter Chicks Cupcakes Recipe

INGREDIENTS

Cupcakes
1 box (1 lb 2.25 oz) yellow or devil’s food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations
2 1/2 cups shredded coconut
Yellow liquid food color
1 container (1 lb) vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

photo courtesy of Pillsbury.com

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

Recipe courtesy of Pillsbury.com

Carousel Cakes Giveaway – Now CLOSED

The Company: Located in Rockland county, NY, Carousel Cakes is a family owned business and was founded in 1975 by Martin Lefkowitz. For over 30 years they have sold cakes wholesale to over 700 restaurants! Local restaurants and gourmet grocers include Zeytinia Fine Food Marketplace in Oakland and Englewood, Aldo & Gianni Ristorante in Montvale, Valentino’s of Park Ridge, the Clinton Inn Hotel in Tenafly. Manhattan customers include Zabar’s, the private Friars Club, EJ’s Luncheonette and the American Museum of Natural History.

The Products: Carousel Cakes specializes in chocolate cakes, cupcakes, cheesecakes and other fine desserts. Their cakes have been featured on tv and in many magazines, including Oprah’s O Magazine! Oprah’s favorite: the Red Velvet Cake!

Some of the top sellers include: Black and White Mousse Supreme, Brownie Cheesecake, Turtle Cheesecake, Red Velvet Cake and Coconut Snowball Cake.

Many of their products are flourless and Kosher, but not ‘Kosher for Passover’.

The Cupcakes by Carousel Shop: After many years in the wholesale business, the family decided to open a Cupcakes Shop in Ridgewood, NJ, to allow the general public to try mini versions of their delicious cakes. Cupcakes by Carousel has been featured in our Valentine’s Day Cupcake Guide.

Charity: Cupcakes by Carousel is dedicated to supporting different causes and  tries to do a cure cupcake each month. They also support education and creativity by hosting contests in honor of the National Cupcake Day. For more info, please visit their websites at CupcakesbyCarousel.com & CarouselCakes.com.

Giveaway Details:

Carousel Cakes has generously donated a Chocolate Mousse Supreme cake to one lucky winner.

This giveaway is open to US residents only.

How to enter (required): Visit  CarouselCakes.com  and then come back and leave a comment telling us the name of your favorite product!

For additional entries (leave a new comment for each additional entry):
– one additional entry if you are or become our fan on FACEBOOK;
– one additional entry if you grab our button from the sidebar and post it on your blog, please post the link;
– one additional entry if you follow us on Twitter;
– one additional entry if you send a tweet about this giveaway (once a day only); make sure to include @1happyblogger.
– one additional entry if you fave us in Technorati;
– one additional entry if you blog about this Giveaway with a link back to 100CafeStreet.com and CarouselCakes.com
– one additional entry if you follow 100CafeStreet.com via email.

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The giveaway ends on February 17, 2010 at the end of day, Pacific Standard Time. Carousel Cakes will ship the prize.

*Please make sure you leave a comment for each additional entry so you get credited.
*Also, please make sure you typed in the correct email address.
*The winner will be announced via e-mail and has 2 days to get back to us or other name will be chosen.
*Incomplete entries will be disqualified & deleted.

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See if you won!

Sunflower Cupcakes

Need a little something sweet to brighten up your day? What better way to put a smile on any face than a batch of colourful sunflower cupcakes!

This original recipe comes from a one of a kind book entitled Hello, Cupcake written by Karen Tack and Alan Richardson and are guaranteed not to disappoint. First of all, they are cupcakes — cake you can eat on the go — brilliant!  Secondly, they are absolutely adorable and surprisingly simple to craft.

sunflower cupcake
photo courtesy of Katie Stine

Here’s What You Need:

1 box of cupcake mix (flavour is entirely up to you; although vanilla is recommended)
2 cans of vanilla icing
Red M&Ms (that’s right, only the red ones, meaning the rest of the package is snacking material!)
Oreos
Green food dye
Yellow/Orange food dye
A little bit of chocolate icing

Decorating Method Part I:

Bake the cupcakes by following the instructions on the package. Try to use green cupcake skirts – more commonly known as cupcake liners – to continue the garden-like look.

  1. Spoon a chunk out of the top of each cupcake and place an oreo in the space.
  2. Add green food dye to one can of vanilla icing. Using a leaf icing tip, make a series of green leaves around the edge of the cupcake. (TIP: To make leaves, hold icing tube at 45 degree angle, start in the middle and as you squeeze move to the outside, rippling the icing as you go.)
  3. Next add yellow food dye to the remaining can of icing. Using a fresh icing tube, paint on two layers of yellow petals, using the same method you did for the leaves, only making the petals wider and more triangular.
photo courtesy of cheftara1986

Decorating Method Part II:

  1. Break out the third icing tube and introduce the chocolate! Put a tiny dollop of chocolate icing on the spot you want your ladybug to sit. Place a red M&M on top of the dollop, making sure the telling white ‘M’ logo is facing down.
  2. Carefully paint on spots and lines to make your ladybug come to life.
  3. Allow cupcakes to sit overnight, so that the icing well and truly sets, and enjoy the next day!

To see exactly how these beautiful cheery cupcakes are made, check out Karen Tack’s interview on “GMA Now.”

Valentine’s Day Cupcake Guide – Part 2

As you know, a few days ago we published Valentine’s Day Cupcake Guide – Part 1. Now, it’s time for Part 2! Are you ready? Hope you like our choices!

Tart Bakery

Tart Bakery, located in Dallas, Texas was founded in November, 2004 by Executive Pastry Chef Kristen Massad, who trained at the French Culinary Institute of New York.

Kristen felt that Dallas could use a vintage bakery (everything is made completely from scratch with all-natural ingredients) with a modern touch.

Kristen’s business has grown significantly and Tart now ships goodies across the country.

Website: tartbakerydallas.com

Kara’s Cupcakes

Kara’s Cupcakes is the vision of executive pastry chef, Kara Lind.

For Valentine’s Day, Kara’s Cupcakes is offering the “Sweet Package”: a selection of four “lovely” cupcakes that will make you swoon. Presented in a custom white box adorned with Kara’s Cupcakes signature wrapping. The perfect gift for your sweetie!

Price: $15 per box

Location: Kara’s Cupcakes has five locations around the San Francisco Bay Area. More info on their website at karascupcakes.com

Dean & DeLuca

Dean & DeLuca will be featuring the following cupcake treats for Valentine’s Day:

Melt My Heart Cupcakes: These cupcakes are filled with chewy chocolate caramel, which is sublime when gently warmed. The cupcakes are made from scratch in small batches. Made exclusively for Dean & DeLuca by Two Hearts Bakery in San Francisco. Nine cupcakes $55

Valentine Mini Cupcake Chocolates (in the image): Knipschildt Chocolatier in New York City created these chocolate confections to look just like miniature cupcakes. Three different ganache fillings: Champagne, strawberry, and passion fruit. Set of 9 $45

Website: www.deandeluca.com.

Cupcakes by Carousel

Cupcakes by Carousel is a new shop in Ridgewood, NJ.

Their Red Velvet is Oprah’s favorite in a cupcake form. They donate $1.00 per cupcake and red velvet cake with heart to the american heart association in the month of February.

Their Red Velvet cupcakes have cream cheese icing and sugar heart; their Chocolate and Vanilla cupcakes are decorated with rich buttercream topped with valentine picks or sugar hearts.

Price: $29.00 per dozen

Website: www.cupcakesbycarousel.com

Cakes for Occasions

Cakes for Occasions specializes in creating the finest gourmet cakes, cupcakes and sinfully delicious pastries. Owner Kelly Delaney and her creations have been featured in a wide range of media, including NBC’s Today Show and FOX25 Morning News in Boston.

Cakes for Occasions just came out with a heart-shaped box filled with a bakers dozen (13) mini cupcakes. The assortment of chocolate, vanilla, and red velvet cupcakes are all coated with chocolate. The delectable treats are packaged in a heart-shaped box and sell for $17.

Location: Danvers, Massachusetts. Website: www.cakes4occasions.com

Matcha Meringue Cupcakes Recipe

This recipe is courtesy of aoitea.com

Makes 12

Cupcakes
1 ¼ cups all purpose flour (measure by “scoop and level” method)
2 teaspoons AOI Chef’s Choice Matcha Green Tea
1 teaspoon baking powder
¼ teaspoon salt
½ cup whole milk
¼ cup buttermilk
½ teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, at room temperature
¾ cup sugar
1 ½ teaspoons finely grated lime peel
2 large eggs

Matcha meringue cupcakesMeringue
4 large egg whites, room temperature
½ teaspoon vanilla extract
Large pinch of salt
1/3 cup sugar
1/3 cup powdered sugar

Directions:
Cupcakes: Preheat oven to 350˚ F. Line 12 standard (1/3 cup capacity) muffin cups with paper liners. Combine flour, Matcha, baking powder, and salt in medium bowl; whisk until blended. Combine milk, buttermilk, and vanilla in small bowl.

Using hand-held electric mixer, beat butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in lime peel. Add eggs, 1 at a time, and beat until blended after each. Clean off beaters.

Using rubber spatula, fold 1/3 of dry ingredients into butter mixture. Add half of milk mixture and stir to blend. Fold in half of remaining dry ingredients, then remaining milk mixture. Fold in remaining dry ingredients. Spoon batter into paper liners, dividing evenly.

Bake cupcakes until tester (long toothpick) inserted into center comes out clean, about 22 minutes. Cool cupcakes in pan 10 minutes. Transfer cupcakes to rack and allow to cool completely.

Meanwhile, increase oven temperature to 450˚ F. Using clean dry beaters and hand-held electric mixer, beat egg whites, vanilla, and salt in medium bowl until soft peaks form. Beat in sugar, then powdered sugar, 1 tablespoon at a time, beating until firm peaks form, about 5 minutes.

Working with 1 at a time, mound 1/3 cup meringue on cupcake. Using an offset spatula, seal meringue to top edge of paper liner, then swirl meringue decoratively into peaks. Place cupcakes on large rimmed baking sheet, spaced 2 to 3 inches apart.

Bake cupcakes until meringue is singed in spots, 3 to 4 minutes. Transfer cupcakes to rack and cool completely.

Serve on same day made. Refrigerate any leftovers.

Chocolate Manufacturers – Guide for Chocoholics – Chocolate Inked Sweet Shoppe

We have featured Chocolate Inked Sweet Shoppe in our Chocolate Manufacturers – Guide for Chocoholics.

ciss_trufflesChocolate Inked Sweet Shoppe is located in the historic Village of Metamora, MI. Metamora dates back to the 1800’s and is also known as “horse country.” The building that CISS is located in was built over 150 years ago and has quite a history. It was recently purchased by friends and has been in the process of a complete renovation, the chocolate shoppe is located in the back half of the building. The outside of the building is in the process of being completed now, though when you walk into the shoppe  you will be taken back to years gone by. It gives you a quaint, warm and cozy feeling when you see the signature colors of teal and brown. The fireplace will make you want to sit at one of three tables that remind you of a old fashioned ice cream shoppe. You can enjoy the warmth of the shoppe as you wit with your laptop to access the only shoppe in the village with WiFi or you can relax as you watch a favorite program on the large plasma T.V. 
 
Sharon and Kevin make a variety of handmade chocolates, which include their signature handmade salted caramels, molded caramels, molded chocolates, truffles, specialty chocolates, nutty and krispy barks, dipped nuts, fruits, pretzels, cookies, and so much more. They offer muffins, cookies, brownies, cupcakes, and even Sharon’s signature cake that will truly bring you back. The signature cake can be ordered in any flavor with infused ganache, a chocolate whipped cream, or a fruit filling. Each cake is then drizzled with dark, milk and white chocolates. It is a mouth watering cake that will have you wanting more. “CISS” also does gift baskets for all occasions. One unique product that they have is chocolates that can be printed with photos, logos, and text. These chocolates are not made by Sharon and Kevin, they are made by their supplier in a nut free facility. They do personalized chocolates for all occasions, weddings, graduations, birthdays, funerals, etc. “CISS” also offers Cook’s Farm Dairy Ice Cream. Cook’s is a  working dairy farm and is well known in the Metamora area. You can order ice cream cones, handmade waffle cones and bowls that are dipped in chocolate, great tasting shakes, smoothies, sundaes, parfaits. Coffee, sweet tea, lemonade, canned soda, bottled water are other items that are available. You never know what may be available on any given day, there is always something different.
 
cissChocolate Inked has a website for the personalized chocolates and you can call them with any questions and to place your orders. You can access the website at: www.chocolateinked.com
 
You will be pleasantly surprised when you enter the world of “CISS.”  With a tag line of “Have you been CISS’d today?” first time customers will leave with a special chocolate “CISS” so that they too,  “Have been CISS’d today!”
 
Chocolate Inked Sweet Shoppe
70 E. High St.
Metamora, MI. 48455
810-678-2022
Fax: 810-678-2022