For dessert enthusiasts who love both macarons and cupcakes, a little restaurant/sweets shop in Downtown Los Angeles has you covered. Bottega Louie boasts the most adorable cupcakes, dressed in gold wrappers and topped with mini macarons for a little extra crunch. I’ll call these “cupmacs” just because.
Bottega Louie’s cupcakes are petite (as is everything in LA) and cost $2.50. The cake is light and fluffy yet moist — wonderful combination for those of us who like to trick ourselves into thinking a small cupcake’s calories don’t count. These cupcakes are easy on the frosting, but it works. There’s just enough sweet sugar sprinkles on top to help me get my fix. Plus, that whole macaron on top thing makes up for the modest amount of frosting.
Overall, Bottega Louie’s cupcakes hit the mark for sweet presentation (I love the extra gold cupcake wrapper — feels glamorous!), sweet taste (even without tons of frosting, and I’m a frosting freak!) and a sweet treat on top. The flavors are simple yet have a bit of a twist (Mandarin Passion was divine as well) and the serving size is just right.
What other sweets shops have integrated macarons into their cupcakes? I’ve been seeing mini macarons in other desserts — will the “cupmac” become a new trend?
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