I have to be honest, this isn't an isolated incident. It's all about the buttercream for me. Cupcakes are the best way not to have too much nonsense get in the way of what really matters -- the frosting! Even as a child, whenever I would split a cupcake with a friend, she would take the cake and I'd save the good part for myself.

Now, about 98 percent of the time my diet is super healthy -- no gluten, no dairy, and no processed food -- and I exercise daily for my health and longevity. But the way I see it, if you constantly deny your cravings, eventually you're going to crack and gorge when you finally let loose so why not have a little something sweet (like a cute cupcake) every so often instead of over doing it (like a not-so-cute whole entire layer cake)? I let myself indulge about two times a week and, if you feel like it, you should, too. My only rule is that if you're going to have dessert, you have to really have dessert. I'm talking about a rich, decadent, delicious, delightful treat that's been made with good ingredients and hopefully a little love and care. Don't waste your time with those fake sugar, low fat alternatives -- not only are they loaded with chemicals, but also when you have a real sweet tooth like I do, they won't satisfy you at all, so you'll wind up eating those impostors and after, whatever you really wanted in the first place!

Because I am open about my love of a good treat, people often ask about my favorites. Maybe one day I'll make a little black book to the ultimate desserts around the world but until then, here are the bakers and bakeries I'm loving right now, and an easy, dairy-free cupcake recipe for you to make at home.

The Cupcake Lady, Indianapolis

I don't know how Julie McCombs does it. She has a heart of gold (though so my guess is her secret ingredient is love). The first time I ever had one of her baked goods, I was speechless. Shortly thereafter I found myself totally, utterly addicted to her chocolate chip cupcakes with vanilla buttercream. Luckily, she's just figured out how to ship her genius through the mail. To order, call 317-417-4572.

Sprinkles, Los Angeles

When I moved back to L.A. for the third time, I was in total withdrawl from Julie's cupcakes. I'd heard about Sprinkles, and (apprehensively) got in line with everybody else to check it out. When I finally got inside, I found a bakery after my own heart: there weren't just dozens of perfect looking cupcakes in amazing flavors to choose from but there were frosting shots, too! Brilliant. From that day on, Sprinkles has been the gold standard of cupcakes.

Billy's Bakery, New York City

I discovered Billy's after voicing my disappointment in the New York City cupcake scene. No one did buttercream frosting the way I liked. A dear friend and food connoisseur sent my Billy's cupcakes last year for my birthday. I was so excited! It was pure vanilla butter cream perfection! I made sure there were dozens and dozens of them at my party the next night. Finally I had a cupcake in Manhattan to love.

Hummingbird Bakery, London

After I arrived in London, it took me a long time to find any bakery that even had icing. Then one day at the birthday part of one of my friend's children, I spotted what looked to be an incredible assortment of the most elegant cupcakes! They appeared to have real, American-style, buttercream frosting. Much to my delight, these bite-sized treats were the real deal! Vanilla cake with pink vanilla frosting is the best. (There's something about the pink that makes it taste better!)

**Make sure to check back tomorrow for a delicious cupcake recipe!!