When Tracey from Wicked Good Cupcakes contacted me about coming in to try out some sweet treats I knew I couldn’t say no. After all it’s a pretty good name, no? So, two Sundays ago I convinced (not that I had to twist any arms…) two of my girlfriends to accompany me to Cohasset, MA, where Wicked Good Cupcakes is located. Its about a 45 minute drive from Boston and well worth it.
As soon as we walked inside we saw the attention they had put into the details of the décor alone. It was very cute and welcoming with comfy chairs and tables along with a Keurig machine in case you wanted to just pop in for a cupcake and some coffee. They were all busy working in the back baking lots of delicious goodies. Upon introducing myself we were warmly welcomed and invited to try a sampling of cupcakes. In total Tracey brought out seven different cupcakes including:
- The Hummingbird: Cinnamon infused pineapple and banana cake topped with Madagascar Bourbon vanilla cream cheese buttercream frosting and a fondant star.
- Salted Caramel: Vanilla cake topped with sea salted, caramel cream cheese butter cream frosting.
- Plain Jane Vanilla: Light and airy vanilla cake topped with Madagascar bourbon vanilla cream cheese buttercream or chocolate cream cheese buttercream frosting.
- Carrot Cake: this one is from a recipe the owner has had since she was 14, given to her by a neighbor.
- Red Velvet: the real deal.
- Cuckoo for Coconut: Vanilla cake blended with shredded coconut, a cream center and topped with coconut buttercream frosting piled high with organic coconut flakes.
- Chocolate Peppermint: with real bits of peppermint candy sprinkled on the top.
We quartered each cupcake and got into the tasting. The first thing that struck me about these cupcakes was how amazingly moist they were. There wasn’t a dry cupcake to be had. Each one was also full of the flavor their exteriors promised. The peppermint cupcake has the crisp taste of peppermint throughout the chocolate cake. The hummingbird felt like the perfect breakfast indulgence, and the red velvet was as velvety as they come. Each cupcake was topped so beautifully with rich, decadent frosting. I was in love with the large, toasted coconut shavings on the coconut chocolate cupcake. I found myself sneaking off pieces of the coconut to eat on their own. One of my favorites was the plain vanilla cupcake that Tracey brought out to us straight from the oven, without any frosting. My heart melted when I tasted this cupcake. It was so warm, soft, and with just the right amount of vanilla sweetness going on. These cupcakes delivered on every front, including being a nice size. No skimping here! And what is any good cupcake tasting without a mild belly ache after, but a happy belly ache for sure. I’ve had cupcakes from a few of the local Boston-area cupcake bakeries and I have to say, they have some serious competition on their hands.
Wicked Good Cupcakes opened up back in October. Prior to opening, they’ve been baking cupcakes and other delicious treats for private catering. Its owned by Tracey, a former professional photographer, and her daughter, Danielle, whom we also had the pleasure of meeting. Danielle, with a background in art and design, is the head baker, and Tracey is in charge of the decorating and frosting.
They have about 8-9 standard cupcakes that they have year-round. They also do seasonal cupcakes, such as the peppermint one we tasted. For Thanksgiving, Tracey made the Sweetie Pie, which was made with a sweet potato cake. Sounds amazing!
They do some minimal delivering to nearby areas, so those in Quincy may be able to get some delivery action. But seriously, it’s worth a trip down, and what a great place to visit especially come spring time as you can also enjoy the water, beaches, and cute town centers and shopping in addition to treating yourself to a cupcake, or two, or three.
In addition to the standard cupcakes they also make Cupcakes in a Jar, which are literally just that. As you can see from the photos, they have a couple of different sizes and they are layered cupcake goodness. The best part about these? They deliver them nationally and make wonderful gifts for someone, or a treat for yourself. They also last a bit longer – you can easily keep them for 7 or more days without any drying out, as the mason jars they are made in keep them nice and air tight. Of course you might not want to buy these and try to fly with them. As this woman found out TSA won’t let these through the security gates at the airport!
Tracey also gave us some great tips for storing cupcakes, such as if you’re wanting to eat them beyond a few days after purchase put them in the freezer. Cake keeps much better in the freezer, in the fridge they’ll just dry out. Also, if you’re ordering a bunch for an event, do what you can to pick them up the day of. If you want them a day before, Wicked Good Cupcakes will box them then wrap them tight with saran wrap to help keep them as soft, moist, and delectable as if you’d picked them up that very same day.
Thanks so much to Tracey for being so welcoming! Although all of our cupcakes were on the house, as usual, my opinions are very much my own and I would not hesitate making the trip down here again and definitely plan to do so in the near future. They have a Maple French Toast and Bacon cupcake that totally has my name on it!
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