Baked by Melissa

Baked by Melissa (1585 Broadway; between 47th & 8th) 
Flavors: S'mores, Double Cookie, Cookies n Cream, Tie-dye, Red Velvet, PB& J
Cost: $5 for 6 minis 
Score: 4

Bag by Melissa

 Strolling through Times Square, I remembered that there was a Baked by Melissa's in the area. On a random side street, a few blocks from the metro, sits a small shop with enough room for you and perhaps 2 other adults. The stainless steel and glass store deviates from the tradition pink and whimsy fluff that you see at other shops (for the record, I like pink...whimsy...and fluff).  The tiny cupcakes sat on the glass wall like make-up at the M.A.C. counter and with as many flavors/colors to choose from. 

I was immediately greeted by one of the two staff members. It was difficult to tell if she recognized me as the Cupcake Critic or was genuinely greeting me as a customer. Nonetheless, she patiently waited as I mulled through their menu and chose 6 of their 20 exotic flavors for the day. She eloquently described every flavor and lovingly placed them in the box. 

My total for 6 minis was $5.50 which isn't so bad but the tiny two-bite treat probably totals 1 whole cupcake when put together. Because I had so many treats, I thought I'd break down each flavor as follows:

Double Cookie: This was September's flavor of the month and I loved it. Although not a chocolate person, I loved tasting the chocolate goodness within the first bite. The double cookie in the middle made this moist treat even better. 

S'mores: When compared to other cupcakes it's standard fare. I've never been a s'mores person but for those who are the cupcake doesn't disappoint. 

Cookies-n-cream: I love the winter white cake part of the cupcakes with the black and white speckled frosting. Reminiscent of a chocolate sandwich cookie in cupcake form, the delectable 2-bite treat serves the appetite and hits the spot. 

PB & J: Can't say that I'm a huge fan. The texture was kind of bread-y and with coupled with sticky peanut butter and a smear of jam, it stuck to the roof of my mouth prior to going down kind of dry. 

Red Velvet: A decent red velvet cupcake. Fairly moist with a great cream cheese frosting. Although not a red velvet cupcake-eater, I appreciate the gentle notes of chocolate found in this colorful mini-cupcake. 

Tie Dye: A bit too sweet for my taste with no real flavor to speak of but not a bad treat either. Consider it a box filler. 

Overall I enjoyed Baked by Melissa's and think that the mini-treats are perfect for a quick snack without breaking the bank or your diet. The service is friendly with locations 8 accessible locations and awesome packaging. 

                         

Cupcake Project #29: Mini Strawberry Cupcakes

Photo courtesy of Duncan Hines 

Strawberry cupcakes are my absolute favorite! And as the self-proclaimed Queen of the fake and bake (boxed cake mix with homemade frosting), this summertime recipe is just what I needed. The recipe is a Duncan Hines original; they also happen to me my preferred cake mix of choice. The recipe pays close attention to details by requiring woodstick for stems and sesame seeds for strawberry seeds- too cute. Expect to yield 48 of these strawberry minis. Enjoy!

Ingredients:

• 1 box (18.25) Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
• 1 can plus 1 cup  Duncan Hines Creamy Home-Style Classic Vanilla Frosting
• Red paste food coloring
• 48 thin chocolate cookie crisps (100 calorie Oreo Crisps)
• 12 spearmint leaves
• 12 wheat stickes or thin pretzels (Pringles)
• 2 tablespoons sesame seeds.

Directions:

Preheat the oven to 350°F. Line 48 mini muffin cups with red mini foil liners. Prepare the cake mix according to package directions.

Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, 8 to 12 minutes. Transfer the cupcakes to a wire rack and cool completely.
Tint the vanilla frosting red with the red paste food coloring.

Spread a small dot of red frosting on top of the cupcakes and press a thin chocolate cookie, allowing cookie to overhang cupcake slightly at a point. 

Spread some of the remaining red frosting on top of the cookie and cupcake to mound slightly and make smooth. Sprinkle the top with the sesame seeds. Repeat with the remaining cupcakes and frosting.

Roll out the spearmint leaves in the sugar making sure to keep them covered with sugar to prevent sticking. Cut out green tops of strawberries using the template and some scissors. Cut the wheat sticks into 1 1/2 inch long pieces. Poke a hole in the center of the green top and insert the wheat stick. Press the other end of the wheat stick into the wide end of the top of the cupcake to finish the strawberry. Repeat with the remaining cupcakes.

The original recipe can be found here.