December 15, 2012
Metropolitan Bakery, Philadelphia PA
Almond Génoise Cake Cupcake with Coconut Butter Cream
On my way back from lunch, I stopped by Metropolitan Bakery to see what they had to offer for the holidays. Already full, I opted to save the very tasty-sounding The Egg & Shroom breakfast sandwich on their weekend specials menu for the next day.
However, since it was National Lemon Cupcake Day, I opted for an Almond Génoise Cake Cupcake with Coconut Butter Cream… just ignore the lemon part of the holiday! The cake itself was light with the slightest hint of a nutty, almond fragrance. It was filled with a delicious, semi-sweet chocolate center that made it that much richer. The coconut butter cream was not my favourite, though. It was too light and buttery, without enough sugar and density for a cupcake frosting. I like my icing to be more sugar than butter. It was a delightful bite, still, but a little expensive at $2.25 considering the small size.