This is another in my sporadic series of “Best of Seattle” food posts. I LOVE cupcakes. And there are so few good ones out there. Cupcakes are so common that every bakery and market seems to offer them and over 99% are a sorry-assed excuse for what can be a glorious dessert.
What makes a cupcake so great is the juxtaposition between the firm texture of the cake and the moist richness of the icing. If you get that combination right you’ve created a heavenly thing. And Tom Douglas’ Dahlia Bakery does get it right. In fact, no other cupcake I’ve ever had in this town comes anywhere close. And if anyone out there has the temerity to argue that Cafe Verite’s cupcake royale is a worthy contender, don’t even bother. That is a feeble excuse for a cupcake.
Dahlia makes a different cupcake every day. They feature wonderful icings from chocolate, to vanilla to strawberry. The cupcake pictured here was made for Easter. You’ll notice the candy Easter egg in the nest. You can’t beat a pastry chef who manages to evoke such culinary creativity.
In my family, we don’t have birthday cakes anymore. We go out and buy a few Dahlia cupcakes and stick a candle in one. Voila–a lovely, simple birthday cake! Can’t be beat.