My first visit to Bell’s Bake Shop was during Spring Break but they were closed. Thus, I guess this is my first official visit where I actually tried a cupcake. We were there five minutes before closing and there were still quite a few people trickling in. The place is cute and cozy, well-lit and quite spacious as well. It felt fresh, just like the cupcakes.
My first cupcake, their Rhubarb Cupcake with Ginger Buttercream, certainly did not disappoint. I figured that I will go ahead and try a flavour not offered year-round and I just saw an ad in the paper earlier of a grocery store selling rhubarb so I had that taste stuck in my head all afternoon. The cake had bits of rhubarb mixed in, with a lovely tartness to balance out the light sugary sweetness of the cake. It was so soft and slightly moist, absolutely perfect texture for a cupcake. I was very pleased to find that it was not dry. It was also very fresh tasting, one of the benefits of the treat baked fresh daily.
I am not a fan of ginger. Actually, I do not like ginger at all besides drinking gingerale. The fact that I can tolerate and even appreciate to some extent the ginger buttercream on top says a lot about it. It was buttery but in no way was it, as I like to call it, ‘oily.’ It was very sweet, which I love, and the ratio of icing to cake was good. The sprinkles on top added a nice crunch to it. I have to say it was definitely one of the best buttercreams I have ever tried, so I am extremely eager now to go and try their other frosting flavours that have no ginger.
Overall, I am quite pleased to find such a lovely, little cupcakery so close to home. I will certainly be going back very soon and I am sure their other flavours are going to be great as well. If they can do such a good job with ginger, the others are going to be even better. Also, my cravings for rhubarb and that tartness today has finally been satisfied.