In the Middle Cupcakes bakes spongy, gooey treats from scratch, and every mini cake encircles a melty surprise within its fluffy layers. Solicit the newly opened store's bakers for a 12-pack of moist morsels, many of which contain cocoa imported from Holland and France and real vanilla beans. The bakery boasts seasonal options and a regular menu populated by such creations as the chocolate-chip-cookie-dough cupcake—a velvety brown-sugar cake with eggless chocolate-chip cookie dough, cookie-dough buttercream, and a mini chocolate-chip cookie hat. The carrot-cake cupcake sports a raisin-and-walnut filling topped with rich cream-cheese frosting. The red-velvet creation teams red-velvet cake with a premium white-chocolate-chip center and a dense cream-cheese frosting, and the lemon cupcake—light lemon cake, white-chocolate-chip filling, lemon-buttercream frosting, sugar crystals, and a white daisy—reminds any close friend that lemonade isn't the only solution when life gives you tart citrus.
Owner Teresa Poppinga whips up micro-batches in-house to ensure fresh, high-quality ice creams, stocking the shop's glass freezer case with a wide variety of rotating flavors and used glow sticks. Unexpected scoops have included everything from cake batter and cinnamon bun to lemon cookie and Grape-Nuts. Poppy's also carries sorbet flavors and frozen custard crafted from whole eggs and a 10% milk-fat base. The Petite Summit Sampler (five mini-scoops, $3) paints your taste buds with a Crayola box full of flavors. Flavor monogamists can get their fix in a homemade waffle cone ($.60 for plain, $1 for chocolate dipped) or sugar cone ($2.35 for a single dip, two dips for $3.35). For a spoonable sweet, peruse the sundae menu's offerings, like the old-fashioned Slow Sundae (from $3.25 for small) lacquered in hot fudge and caramel and studded with pecans and a cherry on top. Continue to satiate a sweet tooth with parfaits, malts, shakes, and concretes, creamy blends of vanilla frozen custard and toppings like buttery pretzel bits and coconut shavings.
Rachel Johnson loves opening her oven to see sweet cupcakes rising up from their pan, but she knows not everyone has the time or the inclination to make that happen on their own. That's why, as owner of Dainty Cakes, she's made it her mission to deliver the freshest homemade treats directly to people's doorsteps. Upon delivery, clients unfurl the wrapper of a peach-cobbler or german-chocolate cupcake or bite into the soft buttercream of sweet strawberry.