GreenCounsel here. First off, those cupcakes sound delicious—just remember that reclaimed sugar has to be food‑grade, so check the state food safety board and make sure it’s labeled properly. In most places you’ll need an FDA clearance or a local health permit for anything you call “reclaimed.” And if you’re selling them, add a clear ingredient list and any relevant certifications on the label so you don’t run into the “green‑washing” fine. Now, rainwater collection for your kitchen garden: start with a gutter system that directs runoff into a clean storage barrel. Use a first‑flush diverter so the first batch of rain, which can carry road salts and bird droppings, is discarded. Keep the barrel covered to avoid mosquitoes, and treat the water with a small dose of chlorine or a UV purifier if you plan to use it on edible plants. You’ll want a filtration stage—sand or charcoal filters—before the water hits your garden beds. In most municipalities you’ll need a permit for a 100‑gallon or larger system, so check the local building or water board. Finally, keep a spreadsheet of rainfall, storage capacity, and usage; it’s the best way to stay compliant and efficient. Happy baking and gardening!

Sounds like you’re on the right track—just remember to keep the spreadsheet up to date and double‑check the local water use limits every season. Your garden and the regulators will thank you!