St. Patrick’s Day Pot o’ Gold Rainbow Cupcakes

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IMG_5601_2These cupcakes were a long time in the making. Last year I bought the makings for some rainbow cupcakes for a baby shower but never ended up making them. I didn’t want the candy to go to waste though, so I kept it in the back of my mind to find a good time to use them. Rainbow cupcakes would be good at any time, but I wanted it to be the right time, the right situation.

Then St. Patrick’s Day came around this year and it hit me: Now is the time! Rainbows are a great motif of St. Patrick’s Day and the beginning of spring, so I modified my idea and added little candy pots of gold to more fit the theme of St. Patrick’s Day.


These cupcakes were fun to make because they’re covered in candy! I got inspiration for these cupcakes from For the decor, you’re going to need Airheads Xtremes Rainbow Berry Sour Candy strips, Rolos, gold sparkle gel, gold sugar sprinkles, green jimmies, green frosting dye, and white frosting. I used Just A Pinch’s Classic Vanilla Buttercream Frosting Recipe for the frosting.

Make a batch of cupcakes in whatever flavor you want. I chose to make chocolate cupcakes (recipe here) so the cake was the “dirt” under the grass. If you use my mom’s chocolate cake recipe, follow the recipe exactly, except cook the cupcakes for only 20-25 minutes, otherwise they’ll be overcooked.

IMG_5589While the cupcakes cooled, I made the pots o’ gold using the Rolos, the sparkle gel, and gold sugar sprinkles. Flip the Rolos upside down, add a glob of sparkle gel to the center, leaving the edges untouched, and sprinkle some gold sugar on top. Now you’ve got a treasury full of gold waiting to be placed at the end of the rainbow!


Make your frosting next and color about half of it green. I did the green in batches because I didn’t want to make too much green and not have enough white frosting left over, but half green/half white should work out. If you want to be cautious, make a little green at a time until you’ve frosted the tops of all the cupcakes. Thin frosting is just fine for this project. Sprinkle the green jimmies on top of all the freshly frosted cupcakes for the grass. You might need to push them into the frosting to make them stick better.

IMG_5595Next cut the rainbow candy strips in half. This will give you 24 rainbows, just enough to cover 2 dozen cupcakes. If you end up with more cupcakes or need more than 24, you’ll need to buy a second package of the rainbow candy.


With your left over white frosting placed in a frosting bag or zip lock fitted with a Wilton #12 tip, pipe small puffy clouds on two sides of each cupcake. Then stick each end of a rainbow strip into the clouds. Lastly, use a dot of sparkle gel to the side of one cloud to attach a pot o’ gold.

One last thing I will leave you with. Make sure these cupcakes don’t get too warm or they will get a bit droopy, as seen below:

IMG_0833I hope these cupcakes bring you luck this St. Patrick’s Day!

***Update: I included a link to where my inspriation for this cupcake originated.***


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Pyramid Alehouse Beer-Infused Cupcake Competition #SFBeerWeek

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IMG_5506_2Last year when I heard about the Pyramid Beer-Infused Cupcake competition, I was itching to go, but I got sick that weekend and decided not to trek up to the Bay Area to eat cupcakes and beer, since it was probably the last thing I needed then.

Amazingly enough, this year I ALSO got sick not long before this competition, but I couldn’t pass it up again. It’s just too tempting. BEER and CUPCAKES? Yes, please. I’m almost all better now, so a little beer and beer cupcakes won’t hurt right?


Since it is SF Beer Week, the boyfriend and I decided to make a weekend out of it and stay in San Francisco, do a little beer tasting at Faction Brewing and spirit tasting at St. George Spirits in Alameda, and finish up with beer cupcakes at Pyramid Alehouse in Walnut Creek the next day.


People from all over sent in cupcake recipes featuring one of the Pyramid beers. From the entries, Pyramid narrowed down the recipes to three finalists, and then baked their cupcakes, paired with the appropriate beer, for us to sample and choose our favorite of the three. It’s a pretty fantastic little event considering we got three full sized cupcakes and a 5-6 oz beer for each, all for $10!

Here were our choices:

A Maple Pecan Ale Cake made with Pyramid Hefeweizen, topped with a Maple Pecan Cream Cheese Frosting paired with Pyramid Hefeweizen

IMG_5500A Strawberry Blonde Saison Cupcake made with Pyramid Strawberry Blonde Saison, topped with Strawberry Cream Cheese Frosting and Chocolate Stout Glaze paired with the Pyramid Strawberry Blonde Saison

IMG_5499A Crème-brew-lée Salted Caramel-filled Cupcake made with Pyramid Outburst Imperial IPA, topped with  Salted Caramel Frosting paired with the Pyramid Outburst Imperial IPA


After sampling all of the cupcakes, I decided I liked the Maple Pecan cupcake the most. It was sweet, but not too sweet and had the consistency of a muffin, which I’m realizing I like more nowadays. It’s the only one I was able to finish too.


The Strawberry cupcake was pretty good, had a great delicate frosting, but was edging towards the “too sweet” category. The Salted Caramel cupcake was by far my least favorite, because it tried to do too much and ended up being overly sweet and far too rich to eat more than a couple of bites before those bites started to seem like a mistake. It also had some kind of sticky caramel filling that didn’t compliment the cupcake. I would have preferred to have the caramel frosting as the filling and just a drizzle of something sweet on top instead of more thick sugary frosting.

IMG_5502Before I left, I filled out the ballot, circling my favorite flavor, and turned it into the ballot box. I wonder which cupcake will win the whole shebang. I have a feeling it will come down to the Maple Pecan or the Strawberry cupcake as those seemed to be the most popular with the folks sitting near me.

I think next year I might enter the contest and come up with my own Pyramid beer-infused cupcake recipe. They have so many beers to choose from, I better start drinking now.


Cakes Under the Influence Kit Giveaway!

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IMG_5416_2Yesterday I shared my review of Cakes Under the Influence Entertainer Kit and my Old Fashioned Cocktail cupcakes. Now here’s the good news: Cakes Under the Influence is offering to giveaway a Two Under the Influence Baking Kit to one of my readers!


This kit is perfect for a romantic night between you and a loved one or for those times you just want a little something sweet but don’t want to make a huge batch of treats.

The kit comes with:

  • Your choice of 2 Martini molds, OR Margarita molds, OR Champagne molds
  • 2 Matching stemware serving dishes
  • Set of 24 matching paper baking cups
  • 2 food and oven safe silicone cupcake stands
  • 2 pouches of Hi-Proof Baking Mix for Two (1 vanilla and 1 cocoa)
  • Access to CUI Mobile App for recipes, recipe sharing and reviews

How to enter:

Enter this giveaway by filling out the Rafflecopter widget below. The only mandatory entry is to leave your name and an email with which to contact you. All other entries are optional, but the more you complete, the better chance you have to win.

This giveaway is open to those who are 18+ and residents of the US only. For complete rules click here.

a Rafflecopter giveaway

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Old Fashioned Cocktail Cupcakes Made with a Cakes Under the Influence Kit {Review}

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IMG_5401_3I love cocktails and cupcakes, so what could be more awesome than a cocktail cupcake?! NOTHING! Duh.

What’s even better is the baking supply company, Cakes Under the Influence, makes baking boozy cupcakes super easy with their easy-to-use kits. I got the chance to try out their nifty Entertainer Kit that has everything you’ll need (minus the alcohol) to make a set of cocktail cupcakes and display them. I wish I had had this kit last year when my boyfriend and I threw a ’60s themed cocktail party.


My kit included:

  • 1 20″ x 15″ acrylic, dishwasher safe, serving tray that holds up to 12 snap on acrylic stemware
  • 12 food safe silicone cupcake stands (to be used with your own cupcake baking pan)
  • 12 Mini-Martini shaped aluminum molds (3 oz.)
  • 24 greaseproof mini-martini shaped paper baking liners
  • 12 martini shaped acrylic, dishwasher safe and reusable, serving cups
  • 12 acrylic bottoms that the serving cups snap into (these are usually sold separately from the kit)
  • 1 Vanilla Hi-Proof Baking Mix (also sold separately from the entertainer kit)

The kit was also supposed to come with access to the CUI Mobile app available on Apple and Android devices with access to CUI recipes and CUI Community features, but I couldn’t find the app in the Apple app store for my iPod Touch. I also don’t have any android devices, so I couldn’t use the app. Maybe others will have more luck.


The silicone cupcake stands and aluminum molds worked just fine with my cupcake baking pan. You can use the paper liners with these molds or spray them with cooking spray and use them without paper liners. I decided to try both methods and found differing results. More on that later.

Here’s a quick animation from their website that visually shows how easy it is to use the kit:

The Cakes Under the Influence company encourages you to find new ways to use their product and to create new cocktail cupcake recipes to make with their cake mix. Since I received a package of cake mix with my review kit, I decided to come up with a cocktail recipe that I didn’t see available on their website.


If you use their cake mix, all you have to do is add the ingredients of your favorite cocktail. It’s pretty darn easy. There are instructions on the back that you can follow, but I choose to modify the Manhattan Cocktail Cupcake Recipe from the CUI website to make Old Fashioned Cocktail cupcakes!

IMG_5418Here’s what you’ll need for the cupcakes:


Old Fashioned Cocktail Cupcakes


    For the cupcake batter:
  • 1 Family size package (13.7 oz) of Vanilla Hi-proof Baking Mix
  • 4 - 5 Tbsp. of club soda or water
  • 1/2 c. bourbon whiskey
  • 1/4 c. orange juice
  • 1 Tbsp. cherry juice (either Rose's or the syrup from a maraschino cherry jar)
  • 3 dashes of Angostura Aromatic Bitters
  • For the drizzle:
  • 1/2 c. powdered sugar
  • 1 Tbsp. bourbon whiskey (or more to taste)
  • A splash of cherry juice
  • A splash of fresh squeezed orange juice
  • 1 dash Angostura Aromatic Bitters
  • For the garnish:
  • 1 orange
  • 1 10 oz. jar of maraschino cherries
  • toothpicks


    For the cupcakes:
  1. Preheat oven to 325 degrees.
  2. Combine Vanilla Hi-Proof Baking Mix in a bowl with all the other ingredients.
  3. Mix for 3-4 minutes until light and fluffy.
  4. Line molds with paper liners or spray with non-stick cooking spray. I like to use the baking spray that has oil and flour in it.
  5. Pour or spoon the batter into the molds.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Remove from oven and let cool for a few minutes.
  8. For the garnish:
  9. Cut the orange into wheels and then cut the wheels into quarters.
  10. Take a toothpick and add one cherry and one orange quarter to each.
  11. Place the garnish on top of the cupcake after you put the drizzle on it.
  12. For the drizzle:
  13. In a small bowl, combine powdered sugar with all liquid ingredients. If it is too thick, thin with more of the juices or a splash of milk. (Don't use too much milk or the citrus juice may curdle it.)
  14. Use the rest of the orange you used for garnish for the juice.
  15. Drizzle on the top of each cupcake.
When they’re done, they’ll look like this:

IMG_5402I tasted the batter before it was cooked, and it really did taste like an Old Fashioned. Once cooked, the strength of the flavor had subsided a little since some of the alcohol had cooked out, but I still picked up the taste of an Old Fashioned. The whiskey drizzle on the top really enhanced the cake’s taste too. The consistency of the cake was almost muffin-like and wasn’t too sweet which I liked.

IMG_5405The acrylic stemware snapped into the included serving tray easily and looked pretty fancy once they were all on there. If you use the bases instead of the tray, I found that the tops didn’t snap into them, but rather fit tightly. A couple didn’t fit as tightly, and fell apart when I picked them up.

Since I made some of the cupcakes in the liners and some without, I noticed they cooked differently. The cake in the liners was more perfectly round on top, and the ones without were flatter. The cakes themselves tasted the same, but that might be something to keep in mind if you want a specific look for these cupcakes.

IMG_5416Cakes Under the Influence has many different options so you can find the right product for your lifestyle. Don’t need a full Entertaining Kit? They have other kit options, including a 2-person package. Besides the mini martini molds and stemware, they also have margarita, champagne flutes, and shot glass shapes! If cupcakes aren’t your style, they offer large cake molds and cocktail cookie cutters as well.

These kits are great for adult parties or even a romantic night in. Like I mentioned before, I wish I had known about these when I had my cocktail party, because they would have been perfect! The best thing about this product is, except for the paper liners, it’s all reusable. Next time I throw a cocktail party, you better believe there’s going to be a set of Cake Under the Influence boozy cupcakes on the table.


Want to find out more about Cakes Under the Influence? Connect with them through any of the ways below:


Click here to enter for a chance to win a Two Under the Influence Baking Kit from Cakes Under the Influence!

Tip Junkie Handmade Projects

*** I received this baking kit in return for an honest review of the product. All opinions are true and my own.*** 
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Hamburger Cupcakes with Pound Cake Fries

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IMG_3521Happy Independence Day everyone! Instead of a red, white, and blue dessert today, I decided to make burger cupcakes and cake fries because they are perfect for a summer BBQ.

I was inspired by several sources including Bakerella’s adorable Hamburger cupcakes and the pound cake french fries from the book What’s New Cupcake? by Karen Tack and Alan Richardson. I also used some of the book’s ideas from its submarine sandwich cupcakes. There are so many great ways to decorate hamburger cupcakes that the possibilities are almost endless.



To get started here’s what you’re going to need for the cupcakes:



  • Brownie mix or brownies from scratch (baked in a 13″ x 9″ pan)
  • Yellow cake mix or cake from scratch
  • Ingredients for mixes (oil, water, eggs, etc)*
  • Corn Flakes
  • Can of frosting or frosting from scratch
  • Red and yellow icing dye (gel coloring works best)
  • Sesame seeds
  • Green candy melts (maybe some yellow candy melts if you don’t like the shade of green)
  • Starbursts (we’ll need the orange ones)

*Note: I used Bakerella’s suggestion of substituting 1 cup buttermilk for the water in the cake mix. It made the cake very moist and almost sponge like. I’d recommend this substitution.

Bake the brownies first and let them cool. Once cool, use a 2″ circle cutter and cut out the patties.

While the brownies cool, make and bake the cupcakes in liners. If you cook them without liners the sides of the cupcakes will look too dark for the “buns.”

As the cupcakes are cooking as per the recipe or box mix’s instructions, start to make the ingredients for the burgers. Warm the orange Starbursts in the microwave for about 10-15 seconds and then, on a piece of wax paper,  smash two together and roll it out.



Then cut it into a square:

IMG_3483Now you have your cheese slices!

For the lettuce, melt some green candy melts (adding some yellow candy melts if you want to soften the shade of green) and pour some corn flakes into the melted candy. If the candy isn’t thin enough, try thinning it with some oil. Stir the cereal around lightly, coating the them, and then pull out the individual pieces to set up. It’s good to put these on a piece of wax paper and then stick them in the fridge.

IMG_3484Once the cupcakes are done baking and cooling, cut the top and the bottoms off and set aside. The middle part will not be used for these. Save them for another dessert (mix any left over frosting into them for cake pops!) or throw them away.

IMG_3479Mix up your yellow (mustard) and red (ketchup) frostings and put them in piping bags or ziplock bags with the corner cut off.

IMG_3486Layer the hamburgers however you want. I layered in this order (from bottom-up): bun bottom, frosting, lettuce, frosting, brownie patty, frosting, cheese, frosting, bun top.

On the top of the bun brush a little water on top and then sprinkle some sesame seeds.

For the poundcake fries, I used a frozen Sara Lee poundcake. Not sure if this would work as well with a homemade loaf but you could try. Pull the cake out of the freezer and let defrost for a little bit. It’s best if it’s still a little cold or frozen when you cut it because the ridges from the crinkle cutter will be more pronounced.



Using a crinkle cutter or knife (used to cut vegetables and potatoes), cut the cake into 1/2″ slices and cut off the brown edges. Then cut those slices into the fry sticks. Place them on a baking sheet and heat them in a preheated broiler on high for no longer than 30 seconds or until they are golden brown. Keep an eye on these as they will brown quickly and burn easily.

Put some left over frosting ketchup in a dish or condiment container and serve with the cake fries for dipping!


That’s it! These are fairly labor intensive but so easy to put together. Have a fun and safe 4th of July!





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4th of July Flag Cupcake Picks {Free Printable}

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I’m working on some cute cupcakes this week for 4th of July and thought I’d share with you the cupcake picks I’ve made to go on top of them. I created an American Flag toothpick printable for you so you can make your own flag picks for your 4th of July cupcakes.

If you can find the round toothpicks that have one flat end with grooves, those are the best for this project. The toothpicks I used are Dynamic brand round toothpicks in natural color. If you can’t picture the type of tooth picks I’m talking about refer to the image below:

IMG_3449Download the free printable here.


First download the printable at the above link then follow the “recipe” instructions below:

4th of July Flag Cupcake Picks How-to


  • Toothpicks
  • Color printer with paper
  • Scissors
  • Multi-purpose glue (white glue)


  1. Print out the flag printable I've provided.
  2. Cut out each of the 24 flags.
  3. On the back of one of the flags, put a little glue in the center and stick the toothpick on it. If you want, you can leave a little of the stick hanging out of the top.
  4. Then put glue on the back of one half of the flag and press it together around the toothpick.

Have a fantastic 4th of July! I’ll be posting my 4th of July cupcakes sometime this week so keep an eye out for those.

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