Feb 092010
Authors: Michael Kalush, Madeline Novey

All three of the mixers in the Buttercream Cupcakery have names.

There’s Mr. Jones, the deep gray Hobart, Elanor, the Eurodib 20-liter that’s “locked down … not as flexible,” co-owner Mary DeHerder says, and Pewee, the white KitchenAid stand mixer.

There’s a sticker on Mr. Jones’ side that reads, “It does matter, How you mix your batter.”

And as the cupcakery’s resident pastry expert, DeHerder believes this.

Piping icing onto a tray of mini Peanut Butter Cookie cupcakes early Tuesday morning, DeHerder says “Love” is what defines her self-acclaimed gourmet cupcakes –– all 64 flavors –– followed by good ingredients.

Local foods –– dairy products from Longmont and fruits from summer-time farmer’s markets –– are mixed into the cupcakes daily –– about 400 to 700 cupcakes, both big and small, Mary’s sister and business partner Robin Pavel says behind the store’s counter.

But how did this cupcakery come to be?

The sisters knew that they wanted to open a shop together but didn’t know the type until suddenly, in January 2007, Pavel came in with the cupcake idea, DeHerder says, now pressing a fork into the icing to create a cross like those on peanut butter cookies.

Up until this point, cupcakes had become a culinary trend first on the East Coast followed by the West Coast. More magazines featured stars’ favorite shops to buy the tiny delights –– Sprinkles in Beverly Hills and Magnolia Bakery in Manhatten.

The craze, however, had not yet migrated to the country’s center. And so, the sisters opted to exploit the untapped dessert niche.

Neither sister was quick to say why cupcakes are so beloved but agreed they’re fun and different.

“Cupcakes bring back memories of when (people’s) moms used to make them,” Pavel says, the smell of seven types of cupcakes wafting from the kitchen as a batch of minis is pulled from the oven.

And it’s true.

An older couple, two men, a woman in a chenille hat, two college-age women and a mother and her two kids bought cupcakes Tuesday afternoon. Upon entering the store, each person’s reaction was the same.

Everyone entered the store, walked through the rose pink and dark chocolate brown space and stopped at the counter. And as they noticed the cupcakes in the display case, a smile spread across each one’s face.

“I wish it was Wednesday so you had coconut,” the woman in the chenille hat says, wistfully. She’s OK though, buying a few of the minis ($1.50 each): Red Velvet, the Chocolate on Vanilla and the Vanilla on Chocolate.

Most customers have favorites, said store manager Ila Ollero, a pink ribbon with teal and brown cupcakes in her hair.
“Hands down, red velvet,” Ollero said when asked what her favorite was.

Her great grandmother is from Alabama and makes the best Red Velvet cake, Ollero said, but Buttercream’s recipe is highly comparable, “if not better.”

As for Valentine’s Day, specially decorated cupcakes will be available starting Friday. Piped hearts, pink, red and white sugar and lettering –– things like “Love” and “Be Mine” –– will finish the individualistic desserts.

Staff writer Michael Kalush and News Managing Editor Madeline Novey can be reached at verve@collegian.com.

Location: 3680 S. Mason St.
Phone: (970) 225-1040
Web site: http://www.buttercreamcupcakery.com/
WiFi available to customers
Valentine’s Day hours: 11 a.m. to 5 p.m.

$2.75 each
$15 for half dozen
$27 dozen
Mini Cupcakes
$1.50 each
$15 dozen

Everyday Flavors
Red Velvet
Chocolate on Chocolate
Vanilla Bean
Vanilla on Chocolate
Chocolate on Vanilla
Surprise Flavor

Flavors (a select few from the 60 available)
*Check out the Web site for a full list of flavors
Pear Crisp
Cherry Chocolate Chip
Bubble Gum
Black Forest
Gluten Free – available on Thursdays, flavor varies each week

 Posted by at 4:19 pm

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