Cookies, no. Cupcakes, yes. On Saturday, after an Australian-themed brunch with two excellent New York friends on the Lower East side (complete with bottomless mimosas, in proper brunch fashion), three of us trooped down the street to Sugar Sweet Sunshine, a retro-vibed bakery on Rivington. I’ve talked about Magnolia Bakery and Billy’s Bakery here on the blog before, and in fact ended that entry, exactly 364 days ago, with the lament, “I wish we’d gotten to Sugar Sweet Sunshine, located on the Lower East Side and apparently the next big thing.”
Finally, that wish has been granted — and vindicated. Sugar Sweet Sunshine may no longer be the next big thing. Just a big thing. A big deal. It has legions of followers, and I feel (once again!) a bit late to the party. Nonetheless, their cupcakes are sensational. Late date notwithstanding, I am jumping on the bandwagon.
The problem with Magnolia is that, while the cake was always light, fluffy, and flavorful (and I know I am increasingly in the minority here), their frosting was over-poweringly, tooth-achingly sweet. The frosting at Billy’s is a sight better, but the cake is too dense. I know I am Goldilocksing you all, and I’m sorry, but there’s a light at the end of this paragraph: Sugar Sweet has that fluffy cake AND the sweetly balanced frosting.
We bought three. Two were the “Black and White,” evidently chocolate cake with vanilla buttercream frosting. The other was their eponymous “Sunshine,” or yellow cake on vanilla buttercream. (In this case, dyed green.) B and I each had one when we got back to the apartment . . . and I ate another when we got back from a friend’s house that night. A cupcake at 10:30pm, when the alarm clock’s set for 3:00am for a 6:00am flight? Probably not the best idea.
But it was worth it.