9093 Elk Grove Blvd. Ste. 100 Elk Grove, California 95624
Elk Grove, CA
LOVE IT! What a great place to have in Elk Grove. I had the coconut cupcakes and my kids had chocolate with sprinkles. We both had a great time and the cupcakes were very good. I heard they will be serving lunch soon. Looking forward to giving it a try. The shop is adorable-- a great place to take the kids.
I've seen the other reviews posted before mine and I don't really agree with all the negative reviews.
The cupcakes are a world better than baby cakes. They're not as good as Kara's Cupcakes in SF, but for a Sacramento cupcakery, it's damn good. A lot of it is personal preferance of course, but I don't agree with the "store bought" comparison at all.
I've been going here pretty randomly ever since they opened and they've constistantly gotten better. The owner is a youngish girl (18, 19 years old?), but she has been improving.
I can't say I've had a bad experiance with customer service. (I'm sorry what do you expect from ordering cupcakes?) I think the owner had a lot of younger friends help out in the beginning who maybe didn't take the job as seriously as a real employee would. I really don't know though, I never asked about them. But as of late I haven't seen many young people helping out or any bad experiances to speak of ever. She was nice to me and she didn't know who I was. Maybe she has more to learn about customer service, but I honestly don't think ordering cupcakes is such a difficult thing that someone not being chirpy and "OMG CAN I HELP YOU AND HOLD YOUR HAND" is a big deal.
If you're going through Old Town EG on EG Blvd, stop by. Parking isn't always great, but really, try this place out. I like it a lot. The cupcake flavors are always changing so there's always something new to try. Please don't buy into "store bought" review. Too sweet? Totally personal preference. Try it yourself and decide.
LuLu Cupcakes was my first stop in cupcake tastings for my upcoming wedding in February. I was instantly impressed with the sweet decor of the little shop. The owner and her mother greeted us as we walked in and had already prepared the cupcakes we had requested to taste. We tasted 4 different cupcakes: chocolate cake with chocolate buttercream frosting, white cake with vanilla buttercream frosting, white cake with fresh strawberry buttercream frosting, and a chocolate cake with peanut butter cream cheese frosting. Wow, they were ridiculously tasty! And they were the most precious looking cupcakes as well! Not the mass factory produced looking cupcakes that you get at other cupcakeries, but more homemade cupcakes with gourmet flavor! So good! I took 2 home to my fiance and we had to arm wrestle for the last bite!
The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: one, the cakes were originall cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.
In the beginning, cupcakes were sometimes called "number" cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly, cupcakes today have expaned to a wide variety of ingredients, measurements, shapes, and decorations - but this was one of the first recipes for making what we know today as cupcakes.
Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was down in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in tins.
Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus. There are cookbooks, blogs, and magazines specifically dedicated to cupcakes.
Pans and liners
Originally, cupcakes were baked in heavy pottery cups. Some bakers still use individual ramekins, small coffee mugs, or other small ovenproof pottery-type dishes for baking cupcakes.
Specialized pans are made for baking cupcakes. In some instances, cupcake pans may be slightly smaller than muffin tins, but most households use the same baking pans for both. These ovenproof pans are most often made from metal and generally have six or twelve depressions or "cups". They may also be made from stoneware, silicone rubber, or other materials. A standard size cup is three inches in diameter and holds about four ounces, although both pans for both miniature and jumbo size cupcakes exist. Specialty pans may offer many different sizes and shapes.
A recent innovation is a silicone cake pan with varied shapes of cups to form a large design, such as a butterfly. Similar to this approach, some bakers place standard cupcakes into a pattern and frost them to create a large design, such as a basket of flowers or a turtle.
Individual cups, or cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking, keep the cupcake moister, and reduce the effort needed to clean the pan. The use of liners is also considered a more sanitary option when cupcakes are being passed from hand to hand. Like cupcake pans, several sizes of paper liners are available, from miniature to jumbo.
In addition to paper, cupcake liners may be made from very thin aluminum foil or, in a non-disposable version, silicone rubber. Because they can stand up on their own, foil and silicone liners can also be used on a flat baking sheet, which makes them popular among people who do not have a specialized muffin tin. Some of the largest paper liners are not fluted and are made out of thicker paper, often rolled at the top edge for additional strength, so that they can also stand independently for baking without a cupcake tin. Some bakers use two or three thin paper liners, nested together, to simulate the strength of a single foil cup.