Even in the midst of the cupcake boom, when husband and wife duo Kari and Brian Haskell opened Retro Bakery last February, they introduced an array of creative flavors that instantly made their quirky cupcakes a far cry from the standard variety. "We know that there are other places in town. There's room for everybody," says Kari, and Brian agrees. "We try to do something that's totally different," he says. "It's a retro cupcake - it's maple and bacon. It's not red velvet."
And Maple Bacon (vanilla cake filled with bacon and maple syrup, topped with maple butter cream) is just the beginning of their surprising offerings. Try the Ice Cream Sundae cupcake: vanilla cake topped with chocolate butter cream, vanilla butter cream, peanuts and a cherry - or go with the Hop Scotch: vanilla cake topped with vanilla butter cream dipped in butterscotch ganache.
For the perfect cupcake, Kari recommends using a good mixer (she uses a Kitchen Aid mixer at home), whole milk and butter - real butter, especially when it comes to the frosting. "The biggest thing is we don't use shortening for icing," Brian says, as Kari chimes in, "It leaves that waxy taste."
Retro Bakery also offers cookies and custom-made cakes, though the bakers like to keep it sweet and innocent. "We have a lot of erotic [cake] requests, and we don't do that. We keep it PG. It's 1963 here," Kari says.
For a listing of all cupcake flavors and prices, visit www.retrobakerylv.com.
7785 N. Durango Drive, #130