Robicelli's

I have the flu (yes I’m on bed rest and haven’t been outside in over 3 weeks. Don’t ask me how this happened), and I’ve been too sick to open my computer. This is a guest-blog my friend Sarah Morgan (writer, SUPER BLOGGER, and PR Maven) sent me to run after the accident, which I didn’t run because I was too desperate to get back to the blog. Good thing I didn’t because it has taken me 25 minutes to type everything you’ve read thusfar.

So here you go: Sarah Morgan!

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This is the story of the best cupcake I’ve ever had.

June 10, 2010 was a rainy Thursday, and I was in a stuffy conference room in a boutique Midtown hotel. I was moderating a panel of PR people like myself giving food bloggers advice on how to do media relations for their blogs.

Some people would have their socks bored off by such a day, I suppose, but I had so much fun I couldn’t believe I was allowed to call it work. For an amateur-kitchen-geek and professional-actual-geek like me, it was fantastic and fascinating. The subject matter was so different to what I usually worked on. I’d never spent the day with people who all cared so much about writing and food. How could they not be awesome? And it was complete with the best conference food I’d ever seen, and a ceiling-high pile of door prizes. My nametag said “panel moderator,” but if it was honest it would have said “new fangirl of food-bloggerdom.”

I was on my way out, the new red KitchenAid mini food processor I’d won tucked under my arm, when I thought I’d just try one more bite on my way out. I carefully picked up a beautiful, petite little snack, and went on my way to the elevator.

Until I tasted it.

I stopped. I turned around. I flew back down the hallway and I begged the lady at the table to tell me who had made the tiny, half-eaten cupcake in my hand. Because of all the delicious things I’d tried that day, this was something different. This wasn’t a new recipe or a fancier version of something I’d had before. This was genius. This was madness. This was divinely inspired.

This was how I met Alison.

Since then, she’s continued to make mad-scientist perfection out of the cupcake genre, and all the while we’ve commiserated over how stupid some guys can be (…startlingly); we’ve plotted her world domination (…pending); and she’s directed me to the best breakup ice cream in my state (…The Bent Spoon in Princeton).

It was definitely the best cupcake I’ve ever had.