4 Jul

I am not a fan of their cupcakes. I am a fan of the girls. Their charitable outreach is to be applauded. When it comes to Cupcakes in my realm of icing scarfing, Georgetown’s BAKED & WIRED wins hands down. Oh I learned my lesson when asked about which DC cupcakeries I liked best. I told the rather large woman holding several boxes, to me, BAKED & WIRED, are the Holy Grail when it comes to calorie splurging. OMG. My face was as pink as her three boxes in her lap when she told me she worked for DC Cupcakes. Oh well. I stood and stand by my opinion that Baked & Wired’s cakes in a cup, so to speak, are THE best that I am willing to spend Weight Watchers calories on.

Tourists that line up outside the sisters bakeshop at the corner of M Street in Georgetown and Subway… sorta… are too funny. Rain, heat, snow but not in hail or tornadoes, fans of their TV show stand on the red carpet roped in with red velvet cording slung between silver stanchions a la movie openings. OMG. It is what it is, the sisters making an ostrich using pink food colored coconut is worth a nod to. Kudos.

But when it comes to creativity, these sisters have my respect and applause. I caught them on the Katie Couric show. Brilliant. Cupcakes in a cone iced to look like cones. Better than better. Carvel? Not quite. But something I am excited to share.

Georgetown Cupcake “Ice Cream Cone” Cupcakes

Makes 24 cupcakes

24 ice cream cones
chocolate cupcake batter
vanilla buttercream frosting
¼ cup each of your favorite ice cream toppings such as hot fudge, rainbow sprinkles, crushed toffee, hazelnuts, or caramel
24 maraschino cherries


  1. Preheat oven to 350ºF and wrap foil over the top of a cake pan that is at least 3 inches deep.
  2. Pierce holes in the foil, and place the ice cream cones standing up in the holes.
  3. Using a mini ice cream scoop, transfer the cupcake batter into the ice cream cones.
  4. Bake the cupcakes for at least 18 to 20 minutes or until a toothpick inserted comes out clean. Transfer the pan to a wire rack to cool completely.
  5. Using Georgetown Cupcake’s “signature swirl” technique, frost the top of each cupcake with vanilla buttercream frosting.
  6. Garnish with your favorite ice cream toppings.
  7. Add a cherry on top, serve, and enjoy!

Georgetown Cupcake Vanilla Buttercream Frosting

Makes 12 cupcakes

16 tablespoons unsalted butter
4 cups sifted confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon whole milk
1/8 teaspoon salt


  1. Add the butter, sugar, vanilla extract, milk, and salt to the bowl of a stand mixer or a bowl with a handheld electric mixer, and mix on high speed until light and airy, approximately 3 to 5 minutes.


An added bonus….

Georgetown Cupcake “Hamburger” Cupcakes

Makes 12 cupcakes

12 banana cupcakes
12 chocolate cupcakes
3 cups vanilla buttercream frosting
2 teaspoons each green, red, and yellow gel food color
2 tablespoons piping gel
¼ cup sesame seeds


  1. Slice the banana cupcakes in half, across the middle, so that the top half is your top “bun” and the bottom half is your bottom “bun”.
  2. Slice the chocolate cupcakes in half, across the middle, so that the top half is your “hamburger patty”.
  3. Place a chocolate cupcake slice on top of a bottom bun.
  4. To make your frosting “mustard”, “ketchup”, and “lettuce”, divide the buttercream frosting into three small bowls. To each bowl, add 2 teaspoons of yellow, red, or green food color, and mix so that you have a yellow-tinted buttercream, a red-tinted buttercream, and a green-tinted buttercream. Place the frostings in three piping bags (or freezer bags), each fitted with a narrow round metal tip.
  5. To decorate your cupcake hamburger patty, frost a squiggle pattern of yellow buttercream across the surface and around the edge of the chocolate cupcake slice, to create an edge of mustard. Repeat with the red buttercream to create the ketchup and the green buttercream to create the lettuce.
  6. Place a top banana cupcake half on top to form the top bun. Using a pastry brush, lightly brush the top with piping gel or water, and sprinkle sesame sees on top. Repeat for each cupcake. Serve and enjoy!




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