Tasting Tour NYC: Burgers & Cupcakes
Hell’s Kitchen, Manhattan
Burgers & Cupcakes
458 9th Avenue
www.burgerscupcakesnyc.com
This place is conveniently located to grab a bite before an event at Hammerstein Ballroom, as we were. It’s also not too far from Madison Square Garden.
I had a salad to justify getting dessert. The salad is barely worth mentioning, a standard Caeser. The cupcake, however, was excellent. (My husband said that the burger was pretty good. I noted that it was square. Hey, I’m not a burger blogger.)
The Marble Cupcake with Chocolate Ganache and Peanut Butter looked the most interesting, and I am not among those who can resist chocolate and peanut butter.
“You think you love them for the frosting, but it’s the cake that makes them good!” they say. Sure, the cake was good, but the frostings—the ganache on top with peanut butter spread around—were the most memorable part.
This casual spot from Mitchel London has been around almost a decade now. I’m surprised I hadn’t happened across it before, though I will say I’d expect more ambience. The name would have made me curious, but it might not have caught my attention in passing if it had not been a predetermined meeting spot.
The diner vibe not withstanding, Burgers & Cupcakes is a good choice to indulge your sweet tooth before events or during shopping in the area. They are open until 10pm.
Thank you for the tip. I need to go to this place. I love hamburgers and I love cupcakes, so this is a win win for me!
I want to pick your brain, Amelie… I haven’t found a favorite frosting for cake/cupcakes. What’s your go-to recipe? Do you prefer a certain method (American-style, Italian meringue, Mousseline)? Thanks 🙂
Hi Liz, you should definitely check it out if you are a hamburger AND cupcake fan!
I almost always do a simple American buttercream, adding the flavor I want. It’s quick and hard to mess up. My recipe: http://www.cupcakesbyamelie.com/recipes/vanilla-buttercream-icing/
I do sometimes do a meringue (Swiss?) buttercream like this: http://www.marthastewart.com/339059/vanilla-buttercream
Some people love it, but I find most expect the “American” punch-you-in-the-mouth sweet frosting for cupcakes. (Though I’ve sometimes been told my cupcakes are “not too sweet.” I laugh, do they know what they are made of? I do try to back off the sweet in the cake portion, if possible.)
For a cake, I feel like the meringue style is a little smoother and can be easier to get a nice surface as far as look, but that’s not an area I have as much experience in!