Kara's Cupcakes: Let them eat cupcakes
Kara’s are not your mother’s cupcakes, the box-mix or store-bought confections that mom whisked to your classroom birthday parties and youth-sports banquets. No, Kara Lind—who’s far younger, slimmer and hipper than Betty Crocker—has raised cupcake cooking to a fine art.
They look good and taste better. Most popular is the Chocolate Velvet, an all-chocolate dream topped with a velvety, dark-chocolate buttercream dollop. Most colorful is the Raspberry Dazzle, a raspberry-cream filled and frosted ensemble. Most nostalgic is the Sweet Smores, combining chocolate cake, graham cracker crust and (of course) a toasted-marshmallow cap.
We could go on describing the sweet tastes and textures of the Peanut Butter Milk Chocolate, Meyer Lemony Lemon, Banana Caramel, Kara’s Karrot and Java (with espresso buttercream), but that would be cruel. These cupcakes are smooth, rich without making you feel stuffed, and fresh hourly. Organic and local ingredients are used as much as possible.
The success of the original shop in San Francisco’s Marina district has spawned four more in San Francisco’s Ghirardelli Square, San Jose’s Santana Row, Napa’s Oxbow Public Market and Palo Alto’s Town & Country Village. Most have a few seats inside or just outside for customers who can’t wait to have their cupcake and eat it too, plus coffee and milk to wash it down.
You can also pre-order cupcakes and pick them up curbside by calling just before you arrive so you don’t have to hassle with parking. You can even have cupcakes delivered to your event or wedding in the “Kara Van.”
HelloSanFrancisco Tip: If you’re not sure which cupcake to order, ask the counter person. They’re cheerful and they know their cupcakes.
Posted by Bob Cooper
