Superspark

a year in food and life

Cupcake throwdown May 13, 2007

Filed under: baked goods,food,Restaurants,television — superspark @ 8:19 pm

auntie-ems.jpg

photo from the Auntie Em’s website 

Imagine my delight last week when Amanda e-mailed me to tell me that not only would the latest episode of Bobby Flay’s Throwdown tackle cupcakes, but that he was challenging Terrie Wahl, the baker at my all-time favorite cupcake joint, Auntie Em’s in Eagle Rock, CA. I’ve written (or I should say, RAVED) about Auntie Em’s before on Superspark and was thrilled to see that it would be recognized on national television.

Thanks to a poorly attended event Dylan and I held earlier this year which resulted in lots of leftover cupcakes, I’ve sampled each of Auntie Em’s flavors and thus feel that I’ve done enough research to avow that though her flavors are pretty classic and standard (chocolate, carrot, coconut, and red velvet), Terrie Wahl makes an outstanding cupcake. (And not only delicious, but GIANT and smothered in fabulous frosting!)

For Throwdown, Terrie decided to go with the red velvet, which apparently is the most popular cupcake at Auntie Em’s, selling 5 times more than any other flavor. I LOVE red velvet cake, but I actually have to say that the red velvet at Auntie Em’s is not my favorite. The cream cheese icing is downright amazing, but the cake itself was just a little too vanilla for me. Now I realize that red velvet is essentially a vanilla cake with a touch of cocoa, but that said, there’s a lot of variation from baker to baker and I tend to prefer the ones that are a little on the chocolatier side of the spectrum.

So what would Bobby Flay do to compete with the beloved Auntie Em’s cupcakes? After discussing how people often don’t pay enough attention to matching the cake and frosting parts of a cupcake, Bobby came up with the inspired combination of gingerbread cupcakes with mango-vanilla buttercream frosting. Intriguing…Clearly the two chefs had slightly different approaches, with Wahl rejoicing in the red food coloring and kiddie-sprinkles that adorned her red velvet while Bobby talked up his fresh mango and imported vanilla beans. While hers had a down-home appeal, his was more exotic and unusual.

In the end, the judges (who included the head chef at Sprinkles, LA’s best-known and trendiest cupcakery) agreed with me that the red velvet just wasn’t quite chocolatey enough and awarded the competition to Bobby’s more unusual offering.

What I would have liked to see, though, was how the outstanding carrot cupcake, which pairs that amazing cream cheese frosting with a fabulously moist and flavorful carrot cake would have fared in the competition. It’s my favorite of the bunch and apparently, it’s Terrie’s, too. I think she could have taken Bobby with those carrot cake cupcakes, but I guess we’ll never know. I’m just delighted to see Auntie Em’s on the L.A. cupcake map AND in even better news, the recipes for both Auntie Em’s red velvet cupcake and Bobby Flay’s gingerbread-mango-vanilla cupcakes have been posted online at the Food Network.

Auntie Em’s Kitchen:  4616 Eagle Rock Boulevard; Los Angeles, CA 90041; (323)255-0800

 

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