I talked about The Cupcake Shoppe in an article I wrote a few days ago.  In case you missed it, it’s here… Raleigh’s Cupcake Shop

We’ve had Russell Stover’s chocolate (a gift), oatmeal raisin cookies, and chocolate covered pretzels lying around that he had to help finish first! But anyway, the cupcakes from the Cupcake Shoppe are like most cupcakes where they only have a certain shelf life, ya know!

I realized after the day I brought ‘em home, that the cupcakes lost their moistness. They actually feel lighter in weight the next day. Eric said it was just okay. He’s not a big cupcake fan to begin with…he’d much rather have an Outback Chocolate-Thunder-from-Down-Under. And he’s a more of a pie man anyway. Me, I’m definitely a cake girl. Or I should say a cake and cookie girl…ooh, my weaknesses!

…He, like me didn’t eat the cupcake frosting. If you like really sugary, hard frosting on baked goods then you’ll like this, but if not, then you probably won’t. I kinda like in between hard and soft frosting. The hard frosting reminds me of cupcakes I had during my childhood from the Giant Foods bakery where my family shopped. This lemon cupcake I thought was supposed to be infused with lemon filling but he said it was just a lemon cake batter, and not lemon-y enough for him. But to be fair, he says that about most lemon desserts…well except for the one that used to be at Carino’s Italian Restaurant. Do you know the one I’m talking about? That one had just the right amount of lemon and just the right consistency…not too heavy, not too light. Sorry…I checked their website and it doesn’t appear to be on their current menu.

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