Being a Difference-Maker and Going Local
In addition to Coconut and Red Velvet, the other cupcakes that you’ll find on any given day are Confetti, Devil’s Food, Carrot, Rich Chocolate, Cookies & Cream, and Lemon. There are cupcakes for everyone at Bell’s Bake Shop in the form of gluten-free as well as vegan. Jen will start her morning baking a few batches of gluten-free cupcakes, but since it’s all produced in the same kitchen, once they’re done for the day, there are no more until the following day, so you better get them in the morning! There are also vegan cupcakes on the weekend or made to order.
As for me, when it comes to anything peanut butter AND chocolate, I cannot say no. If it happens to be topped with crushed Reese’s Pieces, all the better! I opted for the Rich Chocolate Cupcake topped with a silky smooth peanut butter buttercream frosting. Once I had ensured every last drop of frosting was gone, I wouldn’t have said no to a spoon and a bowl of it! I also sampled the Lemon cupcake and if lemons grew on trees in cupcake form, the world would be a much happier place. The buttercream frosting had the very crucial zest and more importantly the zing of lemon that you would expect to find in a lemon cupcake. The cake part was equally full of lemon flavour and like the chocolate cupcake, it passed the light and fluffy test with flying colours!
I used whatever restraint I had and said goodbye only having sampled a couple of cupcakes at Bell’s Bake Shop. As I left, I knew I’d be back because there are many more cupcakes to be consumed for “research” purposes.