The actress ordered two dozen of the frosted treats to be delivered to The Kennedys in Canada

By Alison Schwartz
July 29, 2010 09:55 AM
Splash News Online

Katie Holmes is the latest A-lister to feed into the cupcake craze.

Recently, the actress ordered a batch of red velvet and grasshopper flavored Isabelle’s Curly Cakes cupcakes delivered to the Canadian set of her History Channel miniseries, The Kennedys, where she is playing Jacqueline Kennedy.

And we bet Jackie O. would want in on these goods.

The cupcakes are sold exclusively at Todd English’s Food Hall at the Plaza Hotel in N.Y.C. The chef behind the fluffy batter and frosted treat? English’s 16-year-old daughter, Izzy, who was thrilled about her new client.

“Izzy was so excited when I told her about Katie s special order,” English tells PEOPLE. “She asked if Tom and Suri were going to try them too. She’s a big fan of them, so she thought it was very cool … The red velvet and the grasshopper are definitely the most popular Curly Cakes at The Food Hall.”

So what makes Curly Cakes so special?

“A little trick we do is the slight touch of red wine vinegar and the small amount of cocoa powder in the cake mixture, which gives them that velvety smooth texture,” English says of the red velvets. “And we use cream cheese frosting, so it’s a tad tangy and not too sweet.”

And this sweet behavior isn’t exactly new for Holmes, who’s known for delivering treats – especially cupcakes – to the crews on her movies. In 2007, she delivered pizza and cupcakes to the Louisiana set of Mad Money. One reason for the special delivery? “She loves cupcakes, okay?” her hubby, Tom Cruise, told PEOPLE. “I mean, the girl loves cupcakes.”

And she’s not the only star who does: Everyone from Paris Hilton to Selena Gomez can’t get enough of these baked goodies.

Want to try these special red velvets at home? Here’s Izzy’s red velvet cupcake recipe:

Izzy’s Curly Cakes Red Velvet Cupcakes

  • 2½ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 ounce red wine vinegar
  • ½ cup buttermilk
  • 1 ounce red food color
  • 2 teaspoons pure vanilla extract

Vanilla Cream Cheese Frosting

  • 1 (8 ounce) package of cream cheese, softened
  • ¼ cup of butter, softened
  • 2 teaspoons pure vanilla extract
  • 1 (16 ounce) box confectioner’s sugar
  • 8 oz melted white chocolate


1. Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2. Beat butter and sugar in large bowl with electric mixer on medium speed for five minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color, vinegar and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

3. Spoon batter into 30 paper-lined muffin cups, filling each cup ½ full.

4. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

5. Frost with vanilla cream cheese frosting.


1. Beat cream cheese, softened butter and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioner’s sugar until smooth.

2. Place your frosting into a pastry bag fitted with a plain tip. Pipe frosting onto the cupcakes in a curly pattern.

3. Chill your cupcakes for 30 minutes or until the frosting is firm.

4. Remove from the refrigerator and gently dip the tops of the cupcakes into the melted white chocolate. Allow the cupcakes to warm to room temperature before serving.

Reporting by LIZA HAMM