Tonight I sat in bed and enjoyed a Babycakesnyc vanilla spelt cupcake. The vegan cupcake boutique, started by Erin McKenna in New York City, finally launched its westside transplant on Sunday in Downtown L.A. During a much-needed lunch break, I made a little stop down 6th Street and bought a chocolate and vanialla cupcake and a whoopie pie.
Even without being traditional, mouthwatering (read: very fattening) sweets, at least not with its vegan, gluten-free and agave-sweetened method. The frosting is actually pretty sweet without being overly syrupy. It's rumored that they sell "frosting shots" at its east coast counterpart. The cupcakes are made with soy milk and coconut oil, among other wheat-free and allergy-friendly ingredients. Healthy foods like blueberry juice, tumeric and chlorophyll are used to create blue, red and green-colored frosting (no artificial colors). What's pretty awesome about Babycakes too is that they come in a case that creatively holds 'em right in place (there's nothing worse than coming home and finding smashed up cupcakes from knocking around in its own box).
Apparently Babycakesnyc is also very known for their donuts.
Yep, antioxidant-rich chocolate muffins at 99 cents.
The girl at the counter recommended the whoopie pies the most. Their incredible taste takes the ouch out of their being five bucks a pop.
My jaw dropped a little when I saw Babycakes sells cupcake tops. :)
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