Monday, June 11, 2007

Auntie Em's Kitchen

Already being well regarded for their Red Velvet Cupcakes, Auntie Em’s Kitchen gained even more notoriety after spotlighted on Throwdown with Bobby Flay recently. Auntie Em’s Kitchen is known for their moist cupcakes with a sweet cream cheese frosting, but not cloyingly so. They are also known for have cupcakes that are larger in size than most. For their price point, they are definitely a bargain compared to Sprinkles.

Arriving later in the day, I was disappointed to find out that they were sold out of the Red Velvet Cupcakes. I did, however, decide to get one each of the remaining three types of cupcakes that they did have left: Coconut, Carrot Cake and Chocolate.

The Coconut Cupcake is a yellowish cake with a slight hint of lemon flavor to it. The cupcake is topped with a cream cheese frosting and sprinkled with shredded coconut to finish things off. The cake itself is heavy, dense and noticeably greasy. It could be that the oil started to render out after being on display for most of the day. The cake is not sweet in the slightest bit. The cream cheese frosting is sweet, but not cloyingly so. The shredded coconut atop the frosting is not sweetened otherwise this would be a diabetics worst nightmare. The combination of the cake and frosting eaten together changes the whole complexion of the cupcake. Somehow, the cake doesn’t seem as dense, heavy and greasy but transforms into a light ethereal cupcake. The intentional blandness of the cake helps to cut down on the sweetness of the frosting and this turns out to be a delightful little treat.

Like the coconut cupcake, the Chocolate Cupcake was a little dry inside. I attribute this to the cupcakes being left on display the entire day. The cake was not heavy like the coconut cupcake was. The frosting on its own is not too sweet, but sweet enough to put you into a diabetic coma on the spot. The frosting is very light in texture and is made out of dark chocolate which helped to cut down on the sweetness of the frosting. The combination of the two together is a nice mixture of light whipped dark chocolate frosting with the dense deep chocolate flavor of the cake.

The Carrot Cake Cupcake was still moist. The cake was filled with carrots, walnuts and pineapple chunks. The cake itself is not too heavy and had a light cinnamon taste. The spices did not overpower the cake by any means. The frosting is cream cheese based, and like the coconut cupcake was not overly sweet and still had a little tang to it from the cream cheese. The combination of the cupcake as a whole has a nice balance from the sweetness of the pineapple and frosting, spiciness of the cake, the crunch from the walnuts and the zing from the cream cheese.

I would like to get some more cupcakes from Auntie Em’s Kitchen early in the morning at some point in time, so I know what they taste like when they’re freshly made.

Auntie Em’s Kitchen
4616 Eagle Rock Blvd.
Los Angeles, CA 90041
(323) 255-0800


Anonymous said...

I used to work at Auntie Em's. Just as an FYI, the coconut cupcake does not have lemon in it, it's a hint of almond. Also, the carrot cupcake does not have pineapple in it, it's raisins. And the frosting on both cupcakes are the same as is found on the Red Velvet as well. Great review overall though.

Vegasbuff said...


I thought that the coconut either had a lemon or almond extract taste. It tasted a little more lemony to me so thats what I went with. Thanks for the heads up.