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