Vice versa

Immediately upon entering I spot one sitting alone on the large wooden table. A new creation -- raspberry with white chocolate frosting -- she is preparing specifically for Valentine's Day. This one in particular is for me to sample. So sample I did, and wished there were more.

The first thing that strikes me about Ashley is that she is genuinely passionate about what she is doing. She playfully calls herself a "cupcaketress," but also takes the business of baking cupcakes very seriously indeed. She came from the US to Brussels to work in public affairs after gaining her Masters in International Relations. She still works part-time, but has turned her love of baking into a small business to run alongside her career.

"It all started with happy afternoons baking with my grandmother as a child. The joy of it has never left me," she says. As she baked for family and friends in Brussels, it became clear that there was a demand for her cupcakes and a gap in the market. There are other cupcake suppliers in Brussels, but, she believes that she is the only person making authentic American-style desserts.

The business is just a year old and she is learning as she goes: whether it is in the search for the best recyclable packaging or in finding the best way to handle icing in both high summer and deep winter. Most of the ingredients are organic and many of the colors come from such natural sources as lemon, blueberry, peach and raspberry. She is very committed to making her business ecologically sound, which in Brussels can be very challenging. I have never tried looking for an organic pomegranate here, but I can guess the outcome. For example, she continues her dogged search for a local supplier of organic icing sugar, so far to no avail.

I sense that she wants to keep the business small so she can maintain control of the quality. She talks about freshness, attention to detail and the importance of personal relationships with her customers. Which she combines with a shrewd business head and does not turn down the occasional order from corporate clients. For example, she supplied 500 cup cakes for the opening of River Island in Antwerp. Her next project is to make dairy and gluten-free cupcakes, suitable for vegans and those with allergies. If finding organic ingredients was challenging, then this will be even more so.

After exploring her workspace, Ashley shared with me some tips for baking delicious cupcakes:

- The batter should not be left to sit -- ever

- Donít over-mix the batter

- Put the icing in the refrigerator for 15 minutes when it gets too soft.

If you would like to try some cakes for Valentine's Day, you can choose from a wide selection including the intoxicating sounding "pomegranate with tangerine and mascarpone frosting" or the "tuxedo", a chocolate cupcake with cheesecake filling and dark chocolate icing. And keep an eye out for ëpeaches and creamí in the summer. Ashley will deliver or you can collect. Or, if you order from www.reason2.be, the organic grocer, your cupcakes will arrive with your weekly fruit and veg box.

These cupcakes are probably as healthy as cupcakes can be. And just as importantly, they are made with care and passion. So for this Valentine's Day, pick up some local delicacies made by a transplanted US expat, living and working here in the heart of Brussels.

Article and photos by Elizabeth Bostock