How to Eat a Cupcake Quotes

“Shoot. It's always so disappointing to realize the world goes on without me.”
― Meg Donohue, How to Eat a Cupcake

“Hair, apparently, is the new window to the soul.”
― Meg Donohue, How to Eat a Cupcake

“It would be a den for overgrown children looking for an indulgence, something nostalgic, something simultaneously luxurious and youthful. Much like a pharmaceutical drug or being in love, Annie's cupcakes would make you feel better.”
― Meg Donohue, How to Eat a Cupcake

“Since when had I become such a slave to security? Since when had my dream to be my own boss morphed into merely working for my dream boss?”
― Meg Donohue, How to Eat a Cupcake

“Over the previous few weeks, I'd finally perfected the Julia St. Clair wedding cupcake: classic lemon cake with a hidden heart of my mom's boldly flavoured passion fruit filling, slathered high with Julia's favorite vanilla buttercream icing and glammed up a bit with sparkling curls of candied lemon rind.”
― Meg Donohue, How to Eat a Cupcake

“By contrast, my method of eating a cupcake was quite straightforward - step one: gobble it down one large bite at a time until there's nothing left. That's it.”
― Meg Donohue, How to Eat a Cupcake

“I had, I'll admit, effected a certain style - a method, if you will - of cupcake eating. To begin, you remove the cupcake liner carefully so as not to unnecessarily crumble the cake, and set it aside. You then turn the cupcake slowly in your hand, taking bites along the line where cake meets icing, your mouth filling with a perfect combination of both components. Once you've come full circle, you gently twist off the bottom half inch of cake, a move that takes considerable finesse and leaves a delicate sliver of cake - the ideal size for lying flat on your tongue and allowing it to slowly dissolve, building anticipation for that final bite. To finish, you are left with the center cylinder of cake and icing, the cupcake's very heart, sometimes filled with a surprising burst of custard or jam or mousse, sometimes not, but always, always, the most moist, flavorful bite of the entire cupcake. Take a breath before diving into that final, perfect bite; it is to be savored for as long as possible. Finally, of course, you scavenge the crumbs from the cupcake liner you set aside during step one, then ball the liner into your fist and overhand it into the nearest receptacle. Make the shot? You get another cupcake.”
― Meg Donohue, How to Eat a Cupcake

“Back to that very first bite of hidden cupcake in the pantry: a soft cap of vanilla buttercream giving way to light, creamy mocha cake. I kept eating, turning the cupcake slowly in my hand. This was not rich, one-bite-and-you-couldn't-possibly-have-more chocolate. This was refined, complex chocolate cut with a hint of coffee and what else... Currant? Salt? A grown-up, masterful cupcake. It was perfect.”
― Meg Donohue, How to Eat a Cupcake

“The path to such success seemed clear: strategize, focus, and don’t take no for an answer.”
― Meg Donohue, How to Eat a Cupcake

“Just because something good happens to someone else doesn't mean something good won't also happen to you”
― Meg Donohue, How to Eat a Cupcake

“Raw persimmon is an acquired taste," he said, handing me a slice, "but I have a feeling you'll like this one."
I resisted the urge to roll my eyes. 'I'm a baker, Ogden,' I wanted to say. 'Of course I know what persimmon tastes like.' I bit into the fruit. It had the texture of a firm heirloom tomato and a heady, semisweet taste as though infused with a tiny drop of honey. I nodded and made a sound of approval.
"You didn't order any, but I brought you a few to try anyway. I wondered if maybe they might inspire a new cupcake flavor for the holidays," Ogden said. He kept his serious brown eyes trained on the persimmon in his hand while he spoke, a gesture that seemed oddly bashful and entirely unlike him. "You'll have to excuse me if that sounds presumptuous. I'll be the first to admit I know nothing about the recipe creation process."
I took another bite of persimmon, considering. Ogden held himself very still as he watched me chew, and I appreciated the restraint he showed in not jumping in to fill the silence. I knew it couldn't have been easy for him.
"You have good instincts," I said finally. "A persimmon cupcake could be a great addition to the menu. Add some chocolate, a little cinnamon and cardamom, some sweet vanilla icing, and I think we'd have a new Christmas favorite."
"You don't think persimmon is too adventurous for your patrons?"
"Nah," I said. It was actually nice to talk to someone who took food as seriously as I did- I only wished he could do so without sounding so pompous. "But we might have to lead with the chocolate. Chocolate Persimmon Spice. That wouldn't offend you, would it? If I promised to use organic chocolate?"
"I think my ego can handle a little organic chocolate," Ogden said.”
― Meg Donohue, How to Eat a Cupcake

“I hugged Wes and inhaled the scent of his neck- a reassuringly familiar combination of coffee and leather and something sweet I always had trouble putting my finger on. What was it? Butter from his morning toast? A package of chocolates left over some hotel stay? Maybe a hint of the honey he liked to drizzle on apples. I smiled, allowing myself a moment to believe in the possibility of a shared life full of sweet things.”
― Meg Donohue, How to Eat a Cupcake

“The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of lacy and tubular wild mushrooms lent an earthy heartiness to a glistening plate of homemade pappardelle.The dessert- my litmus test for any restaurant, of course- was a flourless chocolate cake so dense and rich that most people would have put down their forks, happily satiated, after a few bites. But Jake knew to untangle his hand from mine when the waiter set the two plates down on the table. Within minutes, I'd finished my entire slice. 'Be still,' I thought, 'o heart of mine,' when I looked up to see that Jake had also scraped his plate clean. 'Finally,' I thought, grinning at him, not caring that my teeth were probably stained a lovely shade of dark chocolate. 'A real man.”
― Meg Donohue, How to Eat a Cupcake

“I scanned the room, knowing it couldn't take long to spot Annie, who had chosen to wear a floor-length 1960s muumuu in a deep shade of turquoise that looked, I had to admit, strikingly lovely against her honey-toned skin. Her dark hair was piled on top of her head, giving her a couple extra inches of height, and spiked through with a gold, rhinestone-encrusted chopstick. Or at least I thought it was a chopstick, but who knew what you called the utensil once it pierced a mound of hair. Perhaps just a stick? Regardless, she looked stunning- like a colorful little bird that surprises everyone with its audacity and out-of-place beauty by landing right in the middle of a bustling city sidewalk.”
― Meg Donohue, How to Eat a Cupcake

“I still couldn't believe how creative Annie was in coming up with the different flavors and embellishments for each cupcake; the finished products looked like huge jewels that sparkled appealingly in the counter display and on the black lacquer trays passed by the waitstaff. Annie had had her nose to the grindstone for days, as focused as I'd ever seen her, dicing apples and pears until they looked like nuggets of gold- as well they should, considering what that fruit cost!- and tasted like pure, sweet, warm explosions of flavor baked into the cakes. Annie's dexterity, precision, and speed with a knife had been a sight to behold. My contributions to the cupcakery's opening night were decidedly more mundane: I'd interviewed and hired the night's waitstaff, overseen the completion of the various construction and design projects, and ordered all of the noncooking supplies the shop needed. Treat glowed with sexy, low-lit energy; laughter and music filled the space; hip, beautiful people bit into cupcake after cupcake. If the shop had been in the Marina instead of the Mission, it was just the sort of place I would have visited frequently. But there was no use crying over that spilled buttercream.”
― Meg Donohue, How to Eat a Cupcake

“At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up.
"How wonderful!" she said, clapping her hands together again.
I handed her one of the red velvet cupcakes that I'd made in the old-fashioned style, using beets instead of food coloring. I'd had to scrub my fingers raw for twenty minutes to get the crimson beet stain off them, but the result was worth it: a rich chocolate cake cut with a lighter, nearly unidentifiable, earthy sweetness, and topped with cream cheese icing and a feathery cap of coconut shavings. For Ogden, I selected a Moroccan vanilla bean and pumpkin spice cupcake that I'd been developing with Halloween in mind. It was not for the faint of heart, and I saw the exact moment in Ogden's eyes that the dash of heat- courtesy of a healthy pinch of cayenne- hit his tongue, and the moment a split-second later that the sugary vanilla swept away the heat, like salve on a wound.
"Oh," he said, after swallowing. He looked at me, and I could see it was his turn to be at a loss for words.
I smiled.
Louise, on the other hand, was half giggling, half moaning her way through a second cupcake, this time a lemonade pound cake with a layer of hot pink Swiss meringue buttercream icing curling into countless tiny waves as festive and feminine as a little girl's birthday tiara.
"Exquisite!" she said, mouth full. And then, shrugging in her son's direction, her eyes twinkling. "What? I didn't eat lunch.”
― Meg Donohue, How to Eat a Cupcake

“Once we'd balled up our burrito wrappers and tossed them into the trash, Jake and I walked several blocks from El Farolito to the home of Gus, a rescued shepherd mix that I walked a few afternoons each week. Jake sat on the stoop while I ran upstairs. As usual, Gus was waiting for me at the door of his apartment,; I could hear his tail pounding the floor as I turned the key in the lock. Once I got inside, he hopped around me, nipping delicately at my fingers, nails clackety-clacking at the floor, his tail an ecstatic black blur. I knelt down in front of him, pressed his floppy, expressive ears flat back against his head, and planted a kiss on the side of his long, black schnoz. He whined happily, his whole body shimmying. Gus was one of those dogs who had an entirely different personality at home, where his sense of security gave him the confidence to be joyous and goofy. Out on the street, the shelter pup in him came out and he turned skittish and sorrowful, his tan quotation mark eyebrows pressing together to turn his forehead into a series of of anxious wrinkles. Needless to say, I was gaga for Gus and his layered personality.
Downstairs, I could see right away that Jake loved dogs as much as I did. I had to warn him not to try too hard with Gus; too much attention from a stranger would only make Gus more nervous out there in the big loud world. Jake managed to restrain himself for half a block, but soon was cooing down to Gus, running his hand down the length of his silky black-and-tan coat, and passing him a little piece of chorizo from a napkin that he'd somehow slipped into his pocket at El Farolito without me noticing. Gus pressed himself against Jack's leg and looked adoringly up at him as he gobbled the meat, his tail for a moment wagging as freely as it did at home.”
― Meg Donohue, How to Eat a Cupcake

“In my mind, there was nothing better than a cupcake with a funny little twist. I liked bold pairings of fresh ingredients slathered high with decadent, old-fashioned waves of icing- organic pear and chai tea cake topped with vanilla-ginger buttercream was one of my current favorites. But Lolly St. Clair had more classic taste, and so I'd made an array of delicately flavored Meyer lemon, vanilla, and mocha cupcakes for the benefit.”
― Meg Donohue, How to Eat a Cupcake