First Look

Batter Co Cupcakes Delivers to Broward and Palm Beach

Picture this. You're at a cocktail party. In one hand, you're holding a glass of Pino; in the other, you're trying to balance a heaping plate of hors d'oeuvres. There's cutlery and napkins sliding around in the mix too. Not even MacGyver could eat under these conditions.

It was Sarah Whalley, along with boyfriend Shaun Hunte, who engineered easy-to-eat food in cupcake form. Hitting the trifecta of effortless consumption, the cupcakes at Batter Co are bite-sized, wrapperless, and tasty.

See also: Addictive Candy Crush Saga Now an Addictive Cupcake by Clarabelle's

Abandoning a career in pharmaceutical sales, Whalley and Hunte uprooted from their life in Connecticut to pursue another in the milder-wintered Fort Lauderdale. Baking since she was a little girl, Whalley had always dreamed of being a cupcake chef. Hunte, a huge fan of his girlfriend's baked treats, didn't flinch at the opportunity. They began their entrepreneurial cupcake business in mid-June.

"I have been baking since I was 3 years old," Whalley chimes. "I've been making recipes my entire life. I used to bake them all the time for friends, and they would say 'These things are amazing -- you need to sell them,' so I am."

At Batter Co, the almost 40 cupcake flavors are taste-divided between sweet and savory. The sugary iterations consist of everyday classics (like cookies and cream and red velvet) but also boast some idiosyncratic flavors like rainbow-speckled birthday cake and golden Snickerdoodle. Unveiled every month is a new whimsical specialty flavor like the pastel-colored cotton candy and the neon-green margarita.

A complete revolution for the cupcake world, Batter Co also dishes up unconventionally flavored savory cupcakes (don't worry; it made our heads spin too). More of a meat pie than a cupcake, these baked goods come in typical breakfast flavors like bacon, egg, and cheese and blueberry pancakes. Others are mini-iterations of common appetizers like Buffalo chicken, pigs in a cupcake, and spaghetti and meatball.

"[The savory cupcakes] are in the shape of a cupcake, but the ingredients are to going to have the ingredients you'd assume," Whalley explains of her full-flavored creations. "For the steak with cheese cupcake, you're going to have bread crust, steak, and melted cheese, so that when you bite into it, it's almost like biting into a real steak and cheese."

Centrally located in Fort Lauderdale, their baking epicenter allows for deliveries from West Palm Beach to South Beach. However, Whalley and Hunte are in the works of opening a shop next January to serve as a community hotspot where patrons can sip coffee and explore this vast cupcake-flavored frontier.

Cupcakes range from $1.25 to $1.50, yet this rate drops if you're ordering by the half-dozen or dozen. Whalley says the last thing she wants to do is rip anyone off.

"You can pop the whole thing in your mouth," Whalley jokes. "It's half the size of an extra-large egg, bite-sized but not supertiny. You'll get your money's worth."

Call 954-900-4071 or visit their website.

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Jess Swanson is a staff writer at New Times. Born and raised in Miami, she graduated from the University of Miami’s School of Communication and wrote briefly for the student newspaper until realizing her true calling: pissing off fraternity brothers by reporting about their parties on her crime blog. Especially gifted in jumping rope and solving Rubik’s cubes, she also holds the title for longest stint as an unpaid intern in New Times history. She left the Magic City for New York to earn her master’s degree from Columbia University School of Journalism, where she spent a year profiling circumcised men who were trying to regrow their foreskins for a story that ultimately won the John Horgan Award for Critical Science Journalism. Terrified by pizza rats and arctic temperatures, she quickly returned to her natural habitat.
Contact: Jess Swanson