Eatery Profile - Everything Frosted

I had my first ever cupcake in Mrs. Chan's 8th grade algebra class when I was 14.  I had my first gourmet cupcake from Kara's Cupcakes @ Ghirardelli Square when I was 22.

I love cupcakes!  I love them so much I try to check out each bakery I come across.  Some bakeries I go back to repeatedly & some bakeries I try to avoid.  Of the handful of cupcake bakeries that I've been to, there is 1 that I just cannot get enough of.

Obscurely located up a flight of stairs in a nondescript building down the easily missed Mosco Street in New York City's Chinatown is my all time favorite cupcake bakery - Everything Frosted.  Owned & operated by pastry chef John Wu -  he studied under Bill Yosses, the White House pastry chef - this no frills bakery produces some of the most delicious & creative cupcakes I've ever had.  Raved by the New York Times as "exceptional, worth a special journey", I love this place so much so that I have gone out of my way to visit it each time I've been in New York.

3 things make a cupcake - the overall flavor, the texture of the cupcake; & the frosting.

Overall flavor.  Everything Frosted offers traditional as well as innovative cupcake flavors like jasmine tea, pink champagne, taro, etc.  The bakery also offers unique frosting flavors like black sesame & mango.  What is extra cool is that you can choose to combine the flavors of cupcake & frosting.  Some of my favorite combos are Red Bean/Jasmine White Chocolate, Green Tea/Strawberry, & Taro/Black Sesame.  As if this is not enough, John Wu also offers specialty cupcakes such as Tiramisu (LOVE!!), Triple Chocolate, & Lemon Drop.

Cupcake texture.  Regardless of the flavor, all of the cupcakes I've had from Everything Frosted have been moist; even after I have stuck them into the fridge for a couple of days.

Frosting. This is where I have the most problem with most cupcake bakeries because the frosting is usually too thick &/or too sweet.  But at Everything Frosted, the frosting - OMG the frosting - is amazing.  The cream cheese frosting is tangy & fluffy (I think it's been whipped).  The butter cream frosting is whipped (I think) so it doesn't have the dense mouth feel that butter cream frosting can often have.  Also, it resembles a stiff whipped cream; preventing it from the granular texture that butter cream frosting can also often have.  If you want to get a sense of what I am trying to convey, go to a Chinese bakery and get yourself a cake...the whipped cream is very similar in sensation.

I can go on & on & on & on (...); but no matter how hard I try to search for the perfect adjectives, no words will do these cupcakes justice.  So the best thing I can do is to enthusiastically urge you to check this cozy bakery out if/when you are ever in the Big Apple.

Everything Frosted

105 Mosco Street

New York, NY 10013

www.everythingfrosted.com