While I stood slack-jawed in front of the cupcake case, the bubbly owner, Marlo, who was working behind the bar, explained each one of her creations and gave me recommendations. Nonetheless, I stood, incapacitated by choice, in front of that cupcake case for longer than I'll care to admit...and certainly longer than is socially acceptable. Finally, I made my choice: a lovely little Pure cupcake, just for me, packaged in an ingenious to-go container. In my bag it went, and off I skipped to the subway to make my way home.
After dinner, I eagerly unpacked my cupcake and readied my utensils. The Sweet Revenge cupcakes are baked in little free-form parchments, which gives the cupcakes a unique shape and maximizes the golden-brown jagged bits that are the best part of the cake. The ample frosting is piped in a creative design, much different from the usual Magnolia/Buttercup/Billy's swirl.
But oh-- the frosting: an intense, creamy, delicious buttercream, enhanced with a sprinkling of sugar crystals across the top. This was an adult vanilla buttercream; it had almost an alocholic tang, like when you sniff vanilla extract. Powerful and, well, pure, the Mexican vanilla shone through to give this buttercream a distinct flavor. Yum.
I haven't had a cupcake in a while, and I'm glad I chose Sweet Revenge to break my fast. Marlo has a good thing going here-- high quality ingredients, clever tweaks on a tired formula, and a friendly cafe atmosphere all combine to make Sweet Revenge a great new addition to New York's cupcake "scene." I can't wait to go back and try the rest of the flavors. Till next time, Sweet Revenge; save a Crimson and Cream for me...