As promised in yesterday’s post, I went back to Bloom Baking Co. today and had a lovely chat with Stephanie and the bakery’s owner, Janet. They clarified the fresh flavor combinations found in the hummingbird cupcake, which is a carrot cake-like cupcake with pineapple and coconut instead of carrot. The result? A more tropical flavor palette that’s perfectly balanced by the citrusy topping. The rich frosting is not lemony buttercream, as I originally thought, but a lemon-spiked cream cheese frosting.
Of course, I couldn’t leave empty-handed . . .
After a convincing testimonial from Stephanie, I opted to try the vanilla bean cupcake while Rob went for the iced oatmeal cookie, which Stephanie said is a popular choice. Both were delicious, but the vanilla cupcake is definitely not for the faint of heart — the frosting is, in a word, intense, and the cupcake is made even better with freshly scraped vanilla bean seeds.
Run, don’t walk, friends — Bloom Baking Co. is waiting!