Jayme Campbell of Confection Confessions
Dessert review: Bonnie Ruth’s cupcake
Photo by Jayme Campbell
Coconut, Carrot, and Blueberry Cream Cheese cupcakes from Bonnie Ruth’s
Bonnie Ruth’s Café Trottoir Et Patisserie at the Shops at Starwood in Frisco and Bonnie Ruth’s Bistro Francaise Et Patisserie at Watters Creek in Allen makes me want to channel my inner French Girl. Maybe it is the accent that I always thought was so charming, perhaps it is my love of Parisian macarons or my secret desire to become a Crazy Horse Paris burlesque dancer. Oh, I know! It is the fact that I could move there, never shave my legs again and it be completely acceptable and even encouraged. Anyways, I digress.
When I visit Bonnie Ruth’s, time stands still. I can indulge in a good book and drink tea with my pinky up, sample their amazing Sunday Brunch or best of all, have my pick or some amazing dessert.
On this particular occasion, I stopped in right after lunch and the pastry case was looking kind of bare. I snagged up the last macaron, which didn’t even make it to the car, so you guys will have to wait for another time to read my reviews on the macarons. That is, if I can keep my grubby hands off the bag until I get home. I am definitely not channeling my inner French girl with my gluttonous ways.
So, macaron debacle aside, I also sampled a blueberry cream cheese cupcake, coconut cupcake, and carrot cake cupcake.
My favorite cupcake was the blueberry cream cheese cupcake. This is one of my personal favorite combinations that you have a hard time coming across in the winter months, so I was pretty thrilled. It was full of huge, plump blueberries and the frosting was a light and sweet cream cheese frosting. It reminds me of being a kid when I would add sugar to my cream cheese and slather it on my blueberry muffin, and put it in the microwave in an attempt to appease my mother by eating a muffin for breakfast instead of dessert. Right, because there was a difference there?
The coconut cupcake was light and fluffy with a heavy-handed, delicious serving of coconut buttercream on top. It was divine. It wasn’t overly sweet and the coconut left a nice crunch in the frosting. I actually ate all of the coconut frosting before digging into the cake.
Lastly, we have a carrot cake cupcake. It was your average spicy carrot cake and delicious cream cheese frosting. It was good, but there wasn’t anything about it that will keep me from picking it over that blueberry cream cheese cupcake in the future.
I have never understood how French women are so patient and take their time with everything, most importantly food. There is no way I could take one bite of the blueberry cream cheese cupcake, place my fork down for the “proper two minutes in between bites,” and reflect on said cupcake. Instead, I am busy swallowing the cupcake in one bite and reflecting on which one to order next.
Pegasus News Content partner – Confection Confessions
baking with Bill & Sheila
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