The whoopie pies at Cucina are pretty large and by looks alone the cake part appears to have been baked in muffin top pan. Interesting technique for uniform production, but it doesn't allow the whoopie to get the nice domed top that I'm used to.
The cake was very dense and a little dry. It definitely needed to be accompanied by a tall cold glass of milk. If you go after 4:00pm, as I did, you can take advantage of Cucina & Co's 50% off deal and score on of these monsters for $1.50 (regularly $3.00). These whoopie pies won't be taking the place of This Chick Bakes' Mint Whoopie Pies as my favorite in the city to date, if you're feeling cupcake fatigued (ahem, Adam Kuban) and need a cheap sugar rush at 4:00pm, these will do.
The first couple of times that I noticed these whoopie pies they were on display beside the other desserts, this time when I went looking for them they were hiding in the case with the chilled desserts. If you don't see them be sure to ask.
Cucina & Co.
30 Rockefeller Center
Concourse Level
New York, NY 10020
212 332-7630
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4 comments:
I was going to bring up Adam's post.
Here's Jessie's:
http://www.cakespy.com/2009/07/war-whoop-why-whoopie-pies-are-not-next.html
As a PA girl, I can not stand by these "whoopie pies".. Maybe the batter was right, but baking them in muffin tins was all wrong..
gorgeous
@phillygirl: I hear you. I miss the domed tops, too! The muffin pan is kind of brilliant for consistency and uniformity, but it does not make for a true whoopie!
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