Over the weekend I spent a happy hour at Butta’Cakes, checking my e-mail (thanks to the café’s Wi-Fi) and enjoying a chocolate cupcake with mocha buttercream icing. Butta’Cakes burdens each cupcake with an almost equal volume of icing—which is way too much for me. Maybe it’s because I’ve made icing, but I’m all too aware that it contains little more than whipped butter (or a butter-like substance) and sugar.
Having said that, the cake part of the cupcake was excellent, a perfect devil’s food—rich and moist but not gooey or cloying. I simply left most of the icing on the plate and even felt a little virtuous about it.
Butta’Cakes’ menu has expanded since it opened last year. Owner Marc Lamaina has added soups and very nice-looking sandwiches as well as a range of cheese and chocolate fondues. (The orange Le Creuset fondue pots are lined up along one side of the cake case.) Not only is Butta Cakes BYOB, but it has an arrangement with a couple of local wine shops so that customers can get 10 percent off on wines destined to be drunk at Butta Cakes. You could pass a very pleasant evening enjoying fondue and a bottle of wine in Butta’Cakes’ pretty little dining room