Excerpted from Charleston Home + Design
La Dolce Vita
"Icing swirls too immense to fit in your mouth, whimsical travel to far-away places, and the sturdy, consistent love shared among family and friends: these are the ingredients that add spice and flavor to the life of Kristin Kuhlke Cobb, owner or Charleston's favorite bakery, Cupcake. ... Kristin's creation of the King Street cupcakery was just the beginning of the amazingly sweet, entrepreneurial road ahead. The Charleston Home + Design team took a moment to sit down with Kristin and her architect-husband, Darryl, in their cozy Mt. Pleasant cottage to chat about all of life's delectable treats.
Charleston Home + Design: Every time I walk into Cupcake, I'm utterly thrilled with the anticipation of biting into a red velvet treat; it's my favorite dessert of all time. Where do all of your delicious—and often more unique than traditional red velvet—flavors originate?
Kristin: When I first opened the bakery, my biggest inspiration came from the grocery store; I would walk up and down the ice cream aisles and find new flavors. Today, though, I've been blessed with creative staff members who discover a lot of new flavors on their own. When I get involved with the process, I just focus on flavors I enjoy—like salted caramel—and turn them into cupcakes. When there are certain flavors that are popular or trendy, we try to incorporate those into the recipes, too. I also have a few family recipes in the store; the pumpkin cupcakes that we bake in the fall are my aunt's recipe.
Charleston Home + Design: You seem to really have a passion for the oven, so much so that it has become an integral part of your life. Where did you first learn how to bake?
Kristin: My dad did the majority of the cooking when I was growing up, so he taught both my sister and me how to cook. My dad was more of a cook than a baker, but he always made us these wild, crazy cakes for our birthdays. One year, my cake was made to look like a mountain; it had about six different cake flavors with a different type of filling between each layer. However, he didn't make the icing stiff enough to keep it from running down the side of the mountain. It was a mess, but it was awesome.
1. Unwrap the cupcake
2. Remove the bottom of the cake
3. Place the bottom of the cake on top of the icing, forming a sandwich
4. Take a bite