Could This Overtake the Original?

Clearly I am screaming out for a cupcake company to sponsor me because all I want to do is eat cupcakes, talk about cupcakes and see if they are still adored by brides everywhere. It is obvious that they are adored by me because I am still pretending that I can sample cupcakes as part of some Valentine’s Day love ritual, which was two full weeks ago. Looking for some fun event ideas, I came across a truly original one: baking cupcakes in ice cream cones.

One of my favorite websites is www.realsimple.com because they have really clever, easy ideas. Back in July 2007, Sharon Tanenbaum and Julie Tate wrote a really great blurb for the mag. I love it! Read on and then check out the link. This is a great idea for kids’ birthday parties, as part of a mini dessert buffet or quite frankly to pull out late night post Jello shots. The ice cream cone’s… “Original Purpose: Propping up a scoop of mint chocolate chip. Aha! Use: Housing cupcakes. Fill 24 flat-bottom cones two-thirds full with cake batter. Place the cones in a high-sided 9-by-13-inch baking pan and bake in two batches at 325° F for 30 minutes. Let cool, then frost with two 16-ounce cans of frosting. Reward: You can have your cake and eat its holder, too.” Sharon and Julie, you’re hired!