My love for baked goods borders on the stalkerish: if the object of my affection were a cookie, I would train a telescope on his house as a romantic gesture, climb into his window to watch him sleep, keep a notebook annotating his daily routine. Basically, if it involves butter, sugar, and flour, I just don’t know when to quit.
I’ll admit I thought I was going to be punching my weight when we all got together this weekend to sample the new designer cupcake line from Clasen’s Bakery in Middleton, WI, where our dear friend L is one of the pastry chefs (remember L? She taught us how to make anthropomorphic cake). We came armed with cheap champagne, board games, and note cards so we could give L some feedback, and I was foolish enough to think this was going to be a fun jaunt down sugar-shock lane in the name of science.
OMG WAS I WRONG. This wasn’t a cute little skip-to-my-loo adventure, this was a full-on endurance test. I pretty much blacked out from the sensory overload, because these cupcakes? THESE CUPCAKES WERE TOTALLY LEGIT. The buttercream was thick and rich, and–get this– tasted like BUTTER. And you know how adorable cupcakes are often more adorable than they are delicious? Or how they are sometimes covered with a scrumptious tower of frosting, but the cake is kinda…meh?
These cupcakes did no such thing. The cake was so delicious–particularly for the Key Lime Cupcake– that I almost didn’t care about the frosting. Almost. The cake was moist and rich and buttery (yeah. I’m pretty sure we all ate at least a stick of butter apiece. Probably more like two or three), the frosting was not too sweet, and the cake : frosting ratio was just right.
I gotta say, if you’re in Madison, you have to drive the few miles to Clasen’s and buy yourself a cupcake (or six). They are pricey (we were working with a February 2-for-1 promo, plus L’s discount), but WORTH IT. That is, if your heart doesn’t stop while you are eating them.