Sweetness Bakeshop Selling Beer-Infused, Team-Themed Super Bowl Cupcakes

On Super Bowl Sunday, when the keg is kicked, the wing bones picked dry, the seven-layer dip down to its last tier - you and your guests will be jonesin' for something sweet. And to satisfy those post-game cravings, Sweetness Bakeshop & Cafe is baking up some team-themed, craft beer-infused treats.

The popular sweet shop is selling two varieties - so you can eat where your loyalties lie.

See also:

- Miami's Ten Best Cupcake Shops

- Good Beer Larry on Super Bowl Food and Brew Pairings

The Gold Rush cupcake, in honor of the San Francisco 49ers, features Anchor Brewing Brekle's Brown Ale cake filled with brown ale custard and topped with caramel buttercream and beer pretzel brittle.

The Purple Pain cupcake, in honor of the Baltimore Ravens, is Flying Dog Brewery's Gonzo Imperial Porter chocolate cake filled with whiskey caramel and topped with nutella buttercream and hazelnut glass.

Notice the beers are in keeping with their team's city of origin. Nice touch.

So how did they come up with the concept?

"We were actually sitting in front of the TV watching the conference championships anxiously awaiting the outcome so we could finalize our flavors. Go figure I already had our flavors ready had it been the Patriots and Falcons. Once we saw it was the 49ers and Ravens, we began researching breweries local to the teams. We saw that Anchor Brewing is out of San Francisco and Flying Dog is out of Maryland. Once we selected the breweries we narrowed it down to which specific brew we would be using," said co-owner Stephanie Diaz.

The cupcakes run $1.50 each for minis and $3.00 each for full size.

The varieties are available for walk-ins on Super Bowl Sunday, February 3, but Stephanie definitely recommends pre-ordering.

So after all the hooting, hollering and shit-talking, everyone can sit down and kumbaya over a good cupcake.

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Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of
Contact: Hannah Sentenac