Philly Cupcake
After a particularly ill-fated trip to Betty’s Speakeasy last October, where the only cupcakes on offer included stout, chipotle and zucchini, I wrote my own personal rules for
How to Be a Good Cupcake Purveyor
- Have chocolate-chocolate and vanilla-vanilla, every day.
- Cupcakes are all about the cake-to-frosting ratio. Don’t screw it up.
- Don’t refrigerate. It makes your cakes dry.
- If you are going to have crazy flavors, they better be good.
- If your cupcakes are worse than the ones I bake at home, get out of the cupcake biz.
Philly Cupcake must be creepin’ around my windows, because they nailed all 5. They even have a sign on their wall that reads, “We don’t refrigerate our cupcakes, and neither should you.” And they got the secret rule of how to be a good anything in my book… Be convenient. While I love the cupcake truck and Whipped Bakeshop, their locations and hours make them less than ideal.
My favorite and general crowd-pleaser on their standard menu (sorry, facebook link) is the red velvet. (The one shown above is a new offering — chocolate red velvet! Also very good.) When making your pick, be wary of one thing. Standard cupcakes are $3. Those marked special don’t just mean “daily special”. They also mean “costs $4”, which is a little pricey for my taste. Maybe if they had a nice thick chocolate ganache… but I haven’t really felt like the $4 were worth the extra buck so far.
Philly Cupcake
1132 Chestnut Street
Philadelphia, PA 19107
(215) 625-4888
Philly Cupcake is cash-only.
