Tasting Tour NYC: Mia’s Bakery

Cobble Hill, Brooklyn

Mia’s Bakery
139 Smith St

Salted Caramel Cupcake - Mia's Bakery Brooklyn

I lived in Cobble Hill until recently and had noticed this bakery preparing for its opening before my move. The spot used to be Coco Roco, a Peruvian place whose roasted chicken with rice and beans is a favorite of mine (their Park Slope location is still open, go get some).

I stopped by recently and tried the Salted Caramel cupcake and a cappuccino. The cake was light, like angel food cake rather than a typical vanilla cupcake. It made me feel less guilty about the thick frosting (buttery, not too sweet) with a generous dollop of salty-sweet caramel.

Mia's Bakery - Salted Caramel Cupcake

A lopsided beauty

With ample seating both indoors and out, Mia’s is perfect for a shopping break, a leisurely afternoon, or a dessert date. The bakery offers coffee, a wide array of sweets, and a few savory breakfast options. Mia’s Brooklyn is open until 11pm on weeknights, 1am on weekends.

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Orange Cupcakes

Craving oranges like sunshine at the tail end of winter, I decided to go citrus for a karaoke birthday party. I can’t guarantee that these cupcakes will make you want to sing, but they might brighten your night!

Orange Cupcakes by Amelie

Since my grapefruit cupcakes didn’t quite hit the flavor strength I would have liked, I tried something different this time. Instead of using straight OJ, I cooked the juice, reducing it by about half before using it in the batter and frosting. 1/2 cup reduced to about 4 tablespoons will give you enough for this recipe.

When I first tasted the frosting after mixing it, I did not think it tasted great. But after just a little while, the flavors melded…and it was really good. The orange cake was especially moist, too. These were some of my favorites of recent cupcake experiments!

With the vanilla, these have a bit of that Creamsicle/Dreamsicle creamy citrus taste.


Recipe: Orange Mini Cupcakes

Makes about 36 mini cupcakes

1 1/4 sticks unsalted butter
4 oz. cream cheese
1 1/2 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
1 tablespoon reduced* orange juice
1 1/4 cups flour
1 tablespoon lemon zest
1/4 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F. Line mini muffin tins with paper cupcake liners.

Cream the butter, cream cheese and sugar at medium speed, then reduce to low. Add the eggs one at a time, then add the orange juice and vanilla extract.

Sift together the flour, baking powder, and salt. Add the orange zest to the flour mixture. Incorporate the dry ingredients gradually into the wet ingredients, mixing until just combined.

Scoop batter into lined muffin tins (I use a size 50 ice cream scoop for minis). Bake 5-6 minutes, rotate, then bake another 5-6 minutes. Baking time may vary, so keep an eye on them!

Cool in pan for 5 minutes, then remove to racks to cool completely before frosting.

*Start with 1/2 cup fresh orange juice and simmer until reduced by half. This will give you enough to make these cupcakes and their frosting. (You could also probably use thawed concentrate.)

Frosting Recipe

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Tasting Tour NYC: Burgers & Cupcakes

Hell’s Kitchen, Manhattan

Burgers & Cupcakes
458 9th Avenue

Burgers & Cupcakes - Marble Cupcake with Chocolate Ganache and Peanut Butter

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.

Burgers & Cupcakes - Marble Cake

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.

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Hot Chocolate Mini Cupcakes

We are finally somewhat settled in our new place and ready for guests! For our housewarming/birthday pre-party, I baked mini chocolate cupcakes. Some got vanilla icing, the others got spicy chocolate.


I’d intended to roast a habanero and make my Habanero Chocolate Icing, but I could not find any hot peppers at the grocery near our new apartment. Without time to search, I did my best with what I had at home.

I went for the hot sauce.

I used Brooklyn Grange’s Rooftop Hot Sauce, which I got as part of With Love from Brooklyn‘s “Brooklyn Heat” selection. Yum.


I didn’t want to go too crazy. I have a higher spice tolerance that some, so I held myself back. I used about 2 tablespoons in a half batch of chocolate icing. They only had a hint of spice, an afterburn.

Guests said I could have added more, so now I know. If the cake had also had spice, it might have been a different story!

Chocolate Vanilla Housewarming

I did the vanilla frosting for any wee guests—I know children mostly just lick off the icing—or anyone else who wasn’t into spicy.

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Chocolate & Pear Cake

Pears Chocolate Cake SliceStill have an abundance of Christmas-gift pears? Grab some chocolate and let’s bake!


I had 10 small Bosc pears (each less than 4 ounces). A tart or pie seemed the obvious choice to use them, but my husband and I had just finished off an apple tart I’d recently baked, so I wanted something different.

This torta di pere e cioccolato recipe is from Brooklyn’s Al Di La, a lovely Italian restaurant in Park Slope, by way of Deb of Smitten Kitchen (thanks for getting it out of them!).

Chocolate and Pear Cake

A little powdered sugar on top prettied it up (and hid the imperfections).

I made 2/3 the recipe in a 6.5″ diameter, 3″-deep baking dish to bake a small cake for dinner with another couple. That put three of my little pears to use.

As a cupcake baker, a cake that spends almost an hour in the oven intimidates me. I cooked for 20 minutes, turned, then another 20 minutes. I put it on for about 10 minutes more, paranoid by comments of not baking long enough. The edges were darker brown than I like, but it was cooked through and still moist.

baked pear chocolate cake

Bittersweet chocolate and pears taste deliciously fancy together! It was a treat. Now I need to go try it again at Al Di La.

Thanks to the Daily Meal for this baking playlist


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