Even if they won’t let you on a plane with one. Thanks to Rebecca Hains who tried to take a Wicked Good cupcake (from Wicked Good Cupcakes, a Boston area cupcake bakery) on a plane and was stopped by the TSA, I am now a part of the this cupcake-in-a-jar craze. I never knew.
Being the good former newshound, I saw “Cupcakegate” on my Google page and was intrigued. Didn’t care so much about the TSA’s stand or the ensuing argument, but boy, was I interested in cupcake in a jar. What was this all about?
It’s all over the internet. There were ideas and recipes and pictures and blogs and more ideas. I had to jump in. So I started to amass materials. Turns out there’s the Mason jar debate. What size? Quilted or plain? Did I need a dozen? Who has the best price and do I want to brave the craziness there. I went to my mother’s cupboard and found several jars of varying sizes. Perfect since I could try them out and who needs 12 anyway?
My daughter Shannon and I dedicated Sunday afternoon to cupcaking. (She has this crazy idea that I can make something worth looking at and we should start a cupcake bakery ourselves.) Anyway, I got cake mix, two kinds of frosting – one for filling and another for frosting. I wasn’t going for the fully homemade rigmarole until we decided this is a go. We got out bags, tips, made labels, cut fabric to tie the spoon on. The whole shebang! We made cupcakes, red velvet. We were advised not to use the cupcake papers because they left lines on the sides. After considering scraping the cupcakes out of the pans, we decided lines add character.

And was it delicious! And neat, too. No cupcake paper to dispose of. By the way, you eat a cupcake in a jar with a spoon. And it has a top in case you can’t eat it all. (No danger of that!)
We’re now fans of cupcakes-in-a-jar. They’re cute, they’re tidy, they’re fun. And the only way to go. Just not on a plane.