Thawing Cupcakes

I made a very large batch of red velvet cupcakes a few months ago--some to share, and others to hoard. Rather than eating all of mine at once (believe me, I was tempted), I decided to try freezing them to make the joy last a little longer. I wrapped them in plastic wrap, and then stored them in an airtight container in the freezer. When I was ready for them again (during finals week...), I took them out, unwrapped them, and left them to thaw on the counter. Within less than an hour, they were perfect and fresh, and exactly what I needed to keep my spirits up during the studying!