Danielle's Desserts

Danielle's Desserts (2001 international Drive McLean, VA 22102) 
Flavors: Caramel, Double Chocolate, Red Velvet, Coconut, Sour Cream Banana Walnut, and Strawberries-n-Cream
Cost: $3.25 each
Score: 4.5

L-R; Caramel, Sour Cream Banana Walnut, Strawberries-N-Cream,
Red  Velvet, Coconut and Double Chocolate

 Recently, I was contacted by the team for Danielle's Desserts on doing a review for their cupcakes. I was thrilled because I've been following Danielle's Desserts on Twitter for sometime and assumed she focused more on elaborate desserts, and not cupcakes. Within days I had a box of six cupcake faces smiling at me! My box contained flavors ranging from fruity, salty-sweet, and traditional. 

For $3.25 each, these cupcakes were a healthy size. Although I didn't have to travel to their location in Tysons Galleria, I do know that their location is metro accessible by train and bus but driving there would probably ideal. Also, for those who do drive there, expect valet parking service which is sweet!

Each cupcake had a silky smooth texture and flavor. The frosting was a bit sweet but overall an absolute treat. Check out my breakdown for each flavor:

Caramel Cupcake with bits of toffee

Caramel
The caramel cupcake was moist, very flavorful, a bit sweet but the heath candy bits were a nice addition. The cake seemed larger than the others and reminded me of Baked & Wired's cupcakes for two. The mix of salty-sweet was great, I just wish that they would have been less sweet. 

Coconut
The coconut cupcake we essentially perfect! The cakes texture was unusually delicate while the frosting strayed away from traditional super-coconut flavor and immediate sweet-ness. It was well planned, took it's time and delivered!

Red Velvet Cupcake

Red Velvet 
It's never a secret that the Critic doesn't care for red velvet anything! *cue childhood memories* But on the chance that I am forced to review a red velvet cupcake, it's really saying something if I can enjoy it- and I did. There was a balance of sweetness with the flavorful cake which didn't rely on the over usage of cocoa powder. The color was perfect and the texture moist without overkill (slow down on the palm kernel oil, folks!). 


Sour cream Banana Walnut
My initial thought was, "I like banana but in a cupcake? What a funny name..." This cupcake reminded more of a sweet muffin as the cake was nice banana (with real banana) while the frosting was delicate, it was really there to decipher this cupcake from a muffin. In essence, it wasn't bad (I wouldn't kick it out of bed) but compared to its siblings, it wasn't that great either. 

Strawberries-n-Cream cupcake

Strawberries-N-Cream
This was my first cupcake in the bunch. It was love at first sight! The vanilla cupcake was delicate and topped with an even more delicate cream frosting with perfectly sliced strawberries adorning it. All of the components came together beautifully and it was my favorite out of the entire batch.

Double Chocolate
Chocolate, chocolate and this cupcake delivered on the promise! Although it is a double chocolate cupcake, both the frosting and the cake could their own or do the tango in tandem. I could taste the coffee (used as a softener) but it was perfect and gave that excellent punch that good chocolate (cup)cake needs. 

Overall Danielle's Desserts are a treat that shouldn't be overlooked, especially for my Virginia Cupcake Lovers! 

*The cupcakes in this review were gifted however no compensation was received in connection with this review. Nor were the views of reviewer compromised or swayed. 

Georgetown Cupcake: The Easter Egg Dozen

Photo Courtesy of Georgetown Cupcake

Location:Georgetown Cupcake (3301 M Street in Georgetown)

Flavors: Valrhona Chocolate and Caramel

Cost: $29 per dozen

Score: 5

Easter is my favorite time of year! Everything from the elaborate family dinners to the pastel dresses and wide-brimmed church lady hats, Easter is the season to shine! 

Georgetown Cupcake box and bag 

This year I would be blessed with a special treat: The Easter Egg Dozen from Georgetown Cupcake. This box was filled with two flavors of cupcakes: Valrhona chocolate with a fudge center and caramel cupcakes with a caramel center. Each cupcake was adorned with rich buttercream frosting in assorted pastel colors and topped with a fresh Easter egg shaped fondant.

Georgetown Cupcake Bag

The Easter Egg Dozen from Georgetown Cupcake was delivered by Jessica who was more than kind to trek out to suburban Maryland. She not only delivered the box but personally checked each box and made sure that the cupcakes were not damaged in the process of transporting them. 

Beautiful Georgetown Cupcake Packaging 

Perfectly coiffed and puffed in Georgetown Cupcake regalia, I almost didn’t want to open up the packaging because it was so beautiful. But I did and in doing so I got the same feeling that I did as a child tearing into my Easter egg baskets eager to see what treats my little heart would receive. Much like the cornucopia of Zeus and the prosperity of Easter, these cupcakes were overflowing with goodness.

The Easter Egg Dozen

They were all so beautiful that I didn't know which one to eat first. My sister and I agreed that I should try a purple cupcake first which happened to be a caramel cupcake with caramel filling. The cupcake was ridiculously fresh and oozed the perfect amount of caramel center. As the yummy caramel slid down my tongue, washed in buttercream, I stopped and did a happy dance. 

Can you see the fudge-y center...yum!

Traditionally I'm not  a fan of chocolate but the Valrhona chocolate cupcake became my favorite in the box! The cupcake was the perfect amount of chocolate balanced with the sweetness of buttercream. The ooze of the lava fudge center made the overall experience that much sweeter.


As I nom-med on my fresh pink fondant egg, surely coming down from a sugar high, I reluctantly shared one of my cupcakes with my mother who- incidentally- doesn't care for cupcakes. The cupcake church had spoken and there was a new convert in the congregation. She couldn't get enough of these cupcakes and spent the majority of Easter weekend talking specifically about Georgetown Cupcakes. She swore they were made with crack but let's hope not...Georgetown is too far. 

Cupcake Project #9: The Sweet Lobby's Winning Cakes

Sesame Chestnut Mountain Cupcakes:

Chestnut Caramel Cake with Black Sesame Cream & Chestnut Cream Frosting with Black & White Sesame Chopsticks

This week's cupcake project features one of the winning cupcakes from Cupcake Wars winner The Sweet Lobby! After attempting this recipe I know why they are the champs. Accuracy, technique and use of ingredients are needed for this week's project. Okay cupcake lovers, good luck and God's speed! 

Happy Eating! 

Ingredients

• 5 ounces unsalted butter, at room temperature
• 3.5 ounces brown sugar (about 1/2 cup)
• 3.5 ounces granulated cane sugar (about 1/2 cup)
• 7.5 ounces all-purpose flour (about 1 3/4 cups)
• 2 ounces chestnut flour (about 3/4 cup)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 9 ounces Caramel, recipe follows (about 1 cup)
• 10 ounces sour cream (about 1 1/4 cup)
• Black Sesame Pastry Cream, recipe follows
• Chestnut Cream Frosting, recipe follows
• Black and White Sesame Chopsticks, recipe follows

Directions

Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners.

In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix.

Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely.

To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Caramel:

• 7 ounces granulated cane sugar (about 1 cup)
• 1 1/2 cups heavy cream
• Juice of 1 lemon, optional

In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely. Yield: about 2 cups.

Black Sesame Pastry Cream:

• 1 cup whole milk
• 3 egg yolks
• 2 ounces granulated cane sugar (about 1/4 cup)
• 0.5 ounce cornstarch, sifted (about 2 tablespoons)
• 1 teaspoon pure vanilla extract
• 1 ounce butter, at room temperature (about 2 tablespoons)
• 6 ounces tahini (about 1/2 cup)
• 2 tablespoons black sesame powder

Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely.
Chestnut Cream Frosting:

• 4 ounces chestnut paste or chestnut cream, such as Clement Faugier (about 3/4 cup)
• 4 ounces unsweetened chestnut puree, such as Clement Faugier (about 3/4 cup)
• 8 ounces unsalted butter, softened
• 4 ounces powdered sugar (about 1 cup)
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• Special equipment: A multi-opening or spaghetti-style piping tip, such as Ateco 234

Recipe courtesy of The Food Network. Original recipe can be found here.