Guest Blogger and Pixie Stick Cupcakes

Hi, I’m Hayley from The Domestic Rebel! I’m a spunky twenty-one-year old who believes in cake mix, OD’ing on sparkles and eating lots and lots of cupcakes. I am so thrilled Ashton asked me to be her guest blogger this week because I love Ashton’s blog and I bet her readers are just as sweet and fun as she is!
So for you guys I made some Pixie Stick Cupcakes. But you should know I am kind of a wimp when it comes to sour stuff.
And when it comes to using freezing eye makeup remover pads on my face each night. Brr.
And when I hear styrofoam. Cringeworthy.
And when it comes to camping. I prefer picnics. Scrubbing dishes in a basin? Swatting mosquitoes? Sleeping on the ground? Where’s my Sleep Number, electric blanket and dishwasher? And I surely can’t bring The Real Housewives of Beverly Hills with me.
And when it comes to any height over 6 inches tall. Heights freak me out. That’s why I stay away from heels, and also to prevent walking like someone’s poking my bottom with a stick.
And when I see cool ideas on Pinterest. Let it be known that all my creativity is reserved in the kitchen. I cannot paint cool nails, weave fishtail braids or make denim shirts look stylish. I’m kind of frightened by double denim or the “redneck tuxedo” when I see it and I’d rather give a public speech to a group of rowdy teens than attempt a French braid.
And I’m afraid of monkeys. Something you should know in case, um, you have one. I don’t want to see it. I’m also afraid of cats, birds and frogs. Kittens too. They are sweet and fluffy but grow up to be aloof and have evil motives (I’m onto you, felines around the world).
Why am I talking about monkeys, fighting mosquitoes, falling off my bed and elaborate braids? I don’t know. I just don’t like sour stuff and somehow kittens got involved. Problem?
I was never the kid who took pride in having a puckered-up face, gobbling pounds of sour Skittles whenever possible. Citric acid was never in my diet. I do not like the tangy feeling in the back of my jaw. I do not like squinting and squirming under the bittersweet wrath of sourness.
I like nice things like brownies and cookies. They do not hurt me.
But Pixie Sticks aren’t scary-sour; they’re actually quite sweet and sugary with a nice, slight pucker-y twist. They’re like two-faced… but in a tasty way. Plus, everyone else in my family loves sour stuff, so in order to appease the pucker-ers and the sweet-lovahs, I thought Pixie Sticks were a perfect balance. And I obviously had to bake ’em up into a cupcake because duh, everyone loves cupcakes. Including wimps like me.

Wanna know how to make them? Simple!
 

 Pixie Stick Cupcakes

  • 1 box white cake mix
  • 12 ounces mixed berry 7-Up*
  • 1 small envelope each cherry, orange, grape and berry blue (or tropical punch) Kool-Aid drink mix
  • Pixie Frosting (recipe & ingredients follow)

1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 15-18 paper liners and set aside.

2. In a large bowl, beat together the cake mix and 7-Up… that’s it! No eggs, no oil–nothing! Just soda and mix. Beat until creamy, about 2 minutes. Spoon about 3/4 cup of batter into two separate small bowls (3/4 cup batter per bowl). Stir in one packet of grape mix into one small bowl, and one packet of the berry blue mix into the other small bowl until each bowl is blended and flavored. If desired, tint the batter with purple or blue food coloring to enhance the color.

3. Put a heaping Tablespoon of white batter into each muffin tin. Then, top the white batter with one small teaspoon each of grape and berry blue batter. Using a sharp knife, swirl the grape, berry blue and vanilla batters together very lightly. Bake for approx. 14-16 minutes or until a toothpick inserted in the center comes out with light moist crumbs. Cool completely.

Now make your Pixie Frosting!

 

Pixie Frosting

  • 2/3 cup butter, softened
  • 2 tsp lemon juice
  • About 4 cups powdered sugar

1. In the bowl of a stand mixer, beat together butter and lemon juice until creamy, about 1 minute. Gradually add powdered sugar, about one cup at a time, until light and fluffy. Divide frosting evenly among two bowls.

2. Stir half a packet of cherry drink mix into one bowl, and half a packet of orange drink mix into the other until combined. Portion frosting among two piping bags and pipe orange frosting onto cooled cupcakes and top with cherry frosting. If desired, sprinkle frosted tops with more powdered drink mix or Pixie Stick powder for an extra pucker punch.

**Note: if you can’t find mixed berry 7-Up, substitute it with 12 ounces (1 can) of regular or cherry-flavored 7-Up. I like the lightness soda adds to cake mix and the mixed berry flavor adds just a subtle sweetness to the cake that is so good.

I love the sweet and sour combo these cupcakes have! They’re so tart and tangy yet sweet at the same time. And the frosting tastes exactly like rainbow sherbet, so you can just grab a spoon and have at it–I won’t tell.

Thank you again, Ashton, and I hope to see some of you over at The Domestic Rebel. You’re welcome anytime!

Have a sweet day!
xo, Hayley

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.