Though Georgetown Cupcake was holding off opening until Valentine’s Day, their debut yesterday seemed to be missing something — cupcakes. Last night, potential customers were turned away by an apologetic sign, “We are so sorry! We have completely run out again.” This was one of many times the tiny boutique bakery off M Street (right across from Quick Pita, a Hoya mainstay) had to temporarily shut down to keep up with orders. It was two years ago we were assessing the cupcake phenomenon, and apparently, the trend isn’t over yet.

Given the new shop’s location and our getting used to spending three-bucks-plus on a fist-sized wad of sugar and butter, they should be fine. But just a ten-minute walk away, the vets at Baked and Wired were prepared for yesterday’s onslaught. Owner Teresa Velazquez baked 600 cupcakes, ranging in flavor from coconut to red velvet to chocolate with buttercream frosting. At closing time, she still had at least 30 sitting behind the glass case. A bit pricier than the $2.75 ones at Georgetown Cupcake (what a steal!), hers are $4-a-pop.

On the phone just now, Georgetown Cupcake co-owner Sophie LaMontagne promised that “everyone from yesterday has been taken care of.” She and sister/co-owner Katherine Kalonis had to issue a few rainchecks and refunds, but should have enough red velvet and chocolate ‘cakes to last them through this afternoon. If you can’t make it out to Georgetown today, just sit back and lose yourself in their Flashy homepage. It’s “like the Star Wars intro… on frosting,” as one Don Rocks member pointed out.

Update: As of 5 p.m., Georgetown Cupcakes has only a few dozen cupcakes left, are sold out of most flavors, and plans to close shop early today. Although they’ll reopen tomorrow with a full stock of cupcakes, best call them ahead – they do take cupcake reservations over the phone. They also hope to have their website up and running soon.

Baked and Wired
1052 Thomas Jefferson St. NW
202.333.2500

Georgetown Cupcake
1029 Potomac St. NW
202.333.8448