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America's Best New Cupcakes

Slide 12 of 23

Huckleberry, Los Angeles

At this superb bakery in L.A., Zoe Nathan, an F&W Best New Pastry Chef, creates outstanding desserts, including perfectly balanced cupcakes. “I think generally the reason cupcakes taste so sweet is because a lot of bakers don’t put enough salt,” says Nathan. “It just makes everything taste so much brighter.” Nathan comes up with new flavors constantly, and her favorite variation starts with her vanilla cupcakes with cream cheese frosting. “We poke a big hole right in center and fill it with macerated fruit like fresh berries or peaches, and in the fall we do them with slow-cooked apples or pears—whatever is coming from the market.”

Photo © Emily Hart Roth.
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