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April 22, 2010

Cupcakes on wheels

Cupcake truckIt was only a matter of time before the cupcake trend and food-truck trend collided.

It happened this week in Baltimore County, when a longtime wedding cake baker climbed into a pink-and-white polka dotted truck and started cruising suburban office parks in search of snack-starved workers.

Christine Richardson, 50, sold all 400 cupcakes on board Wednesday, and nearly sold out Tuesday, the first day she took Icedgems Baking on the road.

She alerts customers to the truck's whereabouts by way of Twitter and Facebook.

"A year ago I couldn't even text," she said. "And now I can Facebook with the best of them."

Richardson makes a "huge variety" of flavors, offering five or six each day. They include coffee cake cupcakes with coffee frosting, lemon, and the big hit Wednesday, rocky road, made with pecans, marshmallows, dark and light chips and a buttercream frosting with more of those pecans and chips.

The cupcakes are $2.50 each, $12.50 for a half-dozen, $24 a dozen.

Richardson bakes out of commercial kitchen in Security Square Mall, renting space from Clifton and Tracy Spriggs of Honey Biscuits. (The whoopie pie lady rents space from them, too. Who knew Security Square would turn out to be such a hub for hipster foods?)

Richardson will deliver two dozen or more cupcakes within 20 miles of the Reisterstertown area for free, and will travel farther for a small fee. She hopes to work out a regular route, one that eventually takes her into Baltimore City.

But so far, she has found suburban office parks a good to place to troll for treat-seekers. Her truck has already crossed paths there with the Chowhound Burger Wagon.

"They said, 'Follow us 'round,'" Richardson said. "They do the main course and we do dessert."

 

NOTE: I initially reported that Richardson rented kitchen space from the whoopie pie lady. In fact, the whoopie pie lady and Richardson both rent from Honey Biscuits. Sorry about that.

Photo courtesy of Icedgems Baking

Posted by Laura Vozzella at 8:17 AM | | Comments (12)
        

Comments

My family and I prefer our cupcakes made in a different frosting to cake ratio, much like the Baltimore Cupcake Company makes them. Frosting should cover the entire top and begin well below the rim of the paper cup.

There's a cupcake truck making the rounds in DC that's a huge hit with my office. The only problem is they only come around once a week now, if that. They got really popular. I think there's plenty of room out there for mobile cupcake trucks! It makes adults squeal with glee, just like kids and the ice cream man.

These cupcakes are incredible. I've tried so many different kinds, and I have to say the red velvet knocked my socks off it was that good!!!!!!!!

And now I can Facebook with the best of them

Oh, god.

Yet one more person to hide Farmville spam from.

Laura, a cupcake mobile is interesting and all, but it isn't nearly as conversational as the Stripper-Mobile that you write about today.

I considered making a reference to those other tarts on wheels, but I thought I'd keep things clean here on the dining blog. LV

Ah LV, you must not know us well enough yet! We have had more than one randy conversations here.

I figured you guys could handle it, Trixie. But personally, I'd think twice before mixing cupcakes with strippers. LV

I once knew a stripper named Cupcakes...

LOL sean!

Now I have this visual of mixing cupcake batter in the kitchen with strippers helping...

I once knew a stripper named Cupcakes...

Who suffered from low-sugar headaches,
She would cry from her soul
As she slid down the pole
Could someone come up with a milkshake?

Yay!

You just made my week Laura Lee! Brilliant!


Know it's not, but captcha sounds appropriate "wives smedberg" . Maybe a support group for women whose husbands go to strip clubs too often?

Or "work" for the SEC?

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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