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My love for pot of gold and rainbow stuff knows no bounds!

I love everything rainbow and I love to celebrate St. Patrick's Day with my kids. Pot of Gold Rainbow Cupcakes are perfect for family fun and class parties!

Seriously, though. If it has a rainbow on it and I can wear it or eat it, I’ll throw my money at it. This includes shirts, shoes, socks, leggings, cookies, and of course – cupcakes. These Pot of Gold Cupcakes are a big hit with my kids because they have inherited the rainbow bug as well. This time of year – it’s the blustery frigid nightmare that will turn into the melty, slushy semi-nightmare. And yet, we love this time of year. It’s the Lucky Charms and shamrocks, the corned beef hash (my favorite) and Irish Soda Bread. It’s the antique four leaf clover pin from my mom, and it is DEFINITELY these cupcakes.

With their surprise inside and all – a true pot of gold after the rainbow.

Pot of Gold Rainbow Cupcakes:

What You Need:

1 package of Chocolate Cake Mix
1 cup of Water
1/2 cup of Oil
3 Eggs
1 container of Vanilla Icing
Pipping Bag and 1M Tip
Gold Sprinkles
Gold Candy Pearls (found in the baking section)
Green Cupcake Liners
Extreme Airheads

What You Do:

1 – First, start by mixing your cake mix, water, oil, and eggs together, and blend until smooth

2 – Then, line cupcake pan with liners and fill each one halfway

3 – Then, bake according to box instructions and let cool

4 – Using a spoon, carve and scoop out the center, as shown

5 – Fill the center with gold pearls to look like your pot of gold

6 – Then, place the part you scooped out back on top, as shown

7 – Install your tip on your piping bag and fill with vanilla icing

8 – Then, start in the center of the cupcake and frost it out and up

9 – Sprinkle with gold sprinkles, and cut a two inch piece off your airhead and place on top

10 – Lastly, serve and enjoy!

I also have the BEST St. Patrick’s Day recipe ever! Skinny Spinach Dip with Baked Shamrock Chips!

So, do these Pot of Gold Rainbow Cupcakes make you happy too?

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Let me tell you – it’s never a bad time for a bark recipe.

This Unicorn Bark Recipe has it all! It's pretty, tasty, and perfect for all things unicorn and unicorn party. Do you believe in unicorns? You will believe!

And it’s never a bad time for unicorns. We were watching a Kids Baking Championship Show last week, and they had to make unicorn cakes – or something to that effect. Some of the kids didn’t believe in unicorns at all. Some of the kids sort of did, but somewhere in their minds thought they were probably mythical creatures. And yet, some others TOTALLY believed. My kids TOTALLY believe and I don’t feel like telling them anything otherwise, ok? Let’s all believe in unicorns. And bark.

Let’s always believe in my Unicorn Bark Recipe.

Unicorn Bark Recipe:

What You Need:

4 oz ready-made white fondant
2 oz ready-made red fondant
Cornstarch for rolling
2 cups white candy melts
1 cup purple candy melts
3 tsp coconut oil, divided
1 cup sprinkles of your choice

Yields: 2-4 servings

What You Do:

1 – First, start by lining a cookie sheet with wax paper

2 – Then, cover your fingers in cornstarch, as well as your clean working surface (this will avoid any sticky messes)

3 – Fold both fondant colors and knead together, creating a pink-marbled look and roll 12-15 fondant spheres, about ¼ of an inch in diameter

4 – Next, roll each sphere into a long strip, about 1 inch in length

5 – Then, slightly fold over your strip and start twisting – once you reach the end of the twist, pinch the tip

6 – This will act as your unicorn horn – gently place your fondant creations on your lined baking sheet

7 – Line a rectangular pan with wax paper and add white chocolate and 2 tsp of your coconut oil in a microwave-safe bowl

8 – Microwave in thirty-second intervals until completely melted and then mix and pour into your lined pan

9 – Next, add purple candy and 1 tsp coconut oil into a microwave-safe bowl – microwave in thirty-second intervals until completely melted and pour over your melted white chocolate

10 – Then, use a fork to blend the white chocolate and the purple candy to create a marbled look

11 – Lastly, top your bark with sprinkles and fondant horns, and let set in the refrigerator for at least 30 minutes because you don’t want to break it when it’s soft. To serve, break off into pieces and enjoy!

And so, that’s it! My kids love these kinds of baking challenges because they’re fun, colorful, and good kitchen learning experiences too. I can’t wait for all the upcoming (and warm) occasions to make my Unicorn Bark Recipe!