Break out the Cupcakes: A New Twist on Breakfast

| December 28, 2009 | 2 Comments
  • 2 Comments

The Pancake Breakfast Cupcake at Cups and Cakes Bakery
The Pancake Breakfast Cupcake at Cups and Cakes Bakery

If your family is anything like mine, Christmas brings about time spent together, slightly annoying and repetitive Christmas music, cookie baking, festive cocktails, and lots of treats. There are meals out, and time to meet up with old friends and extended family. And of course: the fudge and requisite boxes of See’s Candy. So on the Monday following Christmas weekend, the last thing you may want to read about is a post highlighting more sweets and treats. But I couldn’t resist. I discovered something that warmed my sugar-loving heart last week and I’m dying to share it with you. Here, my friends, is a really good, somewhat socially acceptable excuse to eat cupcakes for breakfast.

Now, San Francisco has its fair share of cupcake spots and most folks have already established their favorites. Whether it’s Kara’s, That Takes the Cake, or the minis over at DeLessio Market and Bakery, a variety of shapes and flavors abound. However, Jennifer Emerson’s new SOMA cupcake shop, Cups and Cakes, is shaking things up a bit.

The charming and hard-to-miss pink exterior
The charming and hard-to-miss pink exterior

With innovative flavors like the Art House (a ginger-beet cake with ginger cream cheese frosting and candied ginger) or the Pucker-up Pink Lemonade (tart pink lemonade cake with pink lemonade butter cream and rainbow sprinkles), there’s something to inspire even the most staunch cupcake skeptic. Now often when people try and get creative with an already-good thing, the product isn’t always successful. Not so with Cups and Cakes. The cupcakes are uber-moist, the cream cheese frosting is perfectly creamy and slightly tart, and the shop is cute as a button. The pink exterior lights up the rather industrial stretch of SOMA’s 9th St., and inside you’ll step into a bustling, pastel workshop.

Inside the open-kitchen at Cups and Cakes
Inside the open-kitchen at Cups and Cakes

But the reason I made the trip was for the Pancake Breakfast Cupcake I’d been hearing so much about. First things first: the cupcake has bacon baked right into it. That’s right: you heard me correctly. I’m not talking about a mere topper; there are strips of perfectly cooked bacon throughout the actual cupcake.

Check out the small strips of bacon throughout the cupcake itself!
Check out the small strips of bacon throughout the cupcake itself!

Technically, it’s made of a maple bacon cake with a maple butter cream and topped with bits of crisp bacon. Now while I’m not so certain Jennifer designed it to actually be eaten for breakfast, I say go at it. We all have a few days yet until New Year’s resolutions start and people begin flocking back to the gym and dusting off their bikes.

If you’re not down with bacon in your cupcake, Jennifer stocks vanilla, chocolate and red velvet each day along with at least three additional flavors and a vegan and gluten free choice. She also uses local and organic eggs, butter, sugar, flour, and produce. Check out her menu of flavor offerings and specialty choices. And if you don’t love any of the choices online (and I challenge you to not find something that strikes your fancy), Jennifer is happy to customize something to fit your personal tastes).

Cups and Cakes Bakery
451 9th Street
San Francisco, CA 94103
(415) 437-CUPS (2877)
Hours: Mon., Wed.-Fri. 10am-6:30pm; closed Tuesday; Sat.-Sun: 12 pm-5pm
Twitter: @CupsCakesBakery

Note: Check website for special holiday and New Years hours.

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Category: baking and bakeries, local food businesses, san francisco

About the Author ()

Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like Ready Made Magazine, The San Francisco Examiner, Edible SF and Edible Marin & Wine Country, Olive Oil Times and The San Francisco Bay Guardian. She writes regularly for Apartment Therapy's The Kitchn and maintains her own local food blog, A Sweet Spoonful. Yes, Megan even tweets @meganjanesf. In addition to writing and photographing food, Megan is the founder (and head baker) of Marge, a Bay Area baking company specializing in classic American pies and nostalgic desserts.
  • http://michaelprocopio.wordpress.com/ Michael Procopio

    This is one of the first signs of the Apocalypse, isn’t it? Is there no escape from all this cupcake nonsense? Perhaps if they were couched as muffins, I might find them more palatable. Or perhaps the Rapture will soon come and take me away from a world overrun with these pint-sized hell spawn.

  • http://www.blurty.com/users/south90dakota26 candidates for 2010 election

    This is one of the first signs of the Apocalypse, isn’t it? Is there no escape from all this cupcake nonsense? Perhaps if they were couched as muffins, I might find them more palatable. Or perhaps the Rapture will soon come and take me away from a world overrun with these pint-sized hell spawn.