Posts Tagged ‘Frosting a Cupcakery


Frosting: A cupcake calamity

I’ve been to Frosting in Friendship Heights once before, and recall their riff on French toast being pretty good. This time around I got a box of four: Baba’s baby (carrot), Raspberry Zzzurbert DC (chocolate-filled cupcake with raspberry buttercream), Raspberry Zzzurbert WC (white chocolate cake with raspberry buttercream), and Bleubelle (blueberry streusel).

It’s tough to tell what’s what because after a short walk back to the car, the cupcakes looked like this. I take partial responsibility since I paid little mind to whether I was keeping the box level. But the real issue is the way they dollop the frosting high on the cupcakes in a ball shape. No doubt other customers have also gotten theirs home to find a cupcake massacre.

Good thing that looks don’t detract from taste. Among these, the carrot was the best, texture- and flavor-wise. The cake part of the Zzzurberts was on the dry side, and the raspberry frosting lacked a tartness that could’ve kicked up the flavor. The Bleubelle was a muffin (fitting, since it’s featured on their daily morning menu); cupcake fans should pass on this one unless that’s what they’re looking for.


Another cupcake with an identity crisis: Frosting’s Frenchie

Frosting is a bakery opened by a couple of newlyweds who gave up their 9-5 office jobs to follow their dreams (sound familiar?).  The bakery sits on the edge of the Giant, a 5-minute walk from Friendship Heights Metro. The couple who runs the place was recently interviewed on the local news, so I expected the shop to be buzzing. Not so. There was only one person ahead of me, and the early-morning weekday offerings were a bit scant (they don’t bring out the  full regalia of cupcakes until 10:30).

The dollop of frosting reminds me of Tintin's quiff.

I didn’t plan on getting the Frenchie cupcake, but the lady working the counter said it was one of her favorites. The cake base is definitely French toast-inspired. Seems the latest trend is cupcakes that are trying to be other things, like this pie-inspired cheddar-apple cupcake.

Anyway, the cake part of the Frenchie wasn’t sweet–it tasted a bit like cinnamon toast. This contrasts nicely with the maple buttercream icing (which I could’ve sworn was cream cheese, but either way, it was delicious).

Turns out cupcakes posing as French toast is actually a good thing.