Cupcakes for Breakfast

What do crosswalks, sporks and cupcakes have in common? Well, not a whole lot. Except a common thread of genius innovation. In the late 1800’s, someone recognized the brilliance of combining a spoon and fork into one utensil. After that, camping trips were never the same. Then, just a few years ago, someone came up with the incredible idea of adding a countdown ticker to crosswalks, giving pedestrians a little peace of mind that they wouldn’t be hit by a speeding SUV until the clock struck 0. Now, the bright minds behind Crave Cupcakes in Houston, Texas might just be revolutionizing the sweet treat with another simple innovation.

 

Their idea: cupcakes for breakfast.

 

It’s pretty genius when you think about it. A cupcake is basically the muffin’s fluffy cousin. The one with that sweet hairdo of flavored icing that everyone is jealous of. But for some reason cupcakes have always been relegated to dessert while muffins rule as the quick coffee shop breakfast. Only a crazy eight-year-old would think to eat a cupcake in the morning. Until now, that is.

 

Crave is already considered one of the hottest cupcakeries in a town where the cupcake craze has gone bananas. But if owners Elizabeth Harrison and Peter Cooper can successfully integrate their mini treats into a morning snack, then they will go down in history as the brilliant innovators who tore down the wall between breakfast and dessert. Future cupcake connoisseurs will eat theirs with a cup of coffee while reading the morning paper (on their iPads, of course), and not even think twice about it. But right here, right now, we’re on the front lines of a potential culinary revolution. You can taste the excitement. And it comes it flavors such as Almond-Cranberry, Lemon-Blueberry, Zucchini-Walnut and Gingerbread.