Spumoni Cupcakes

1. 1

   For the chocolate batter: In a large bowl, combine cake mix and pudding. Add sour cream, oil, water and eggs. Mix well.

2. 2

   For the pistachio batter: In another bowl, combine cake mix and pistachio pudding. Add in water, eggs, and oil according to cake mix directions. Line cupcake pans with cupcake liners.

3. 3

   Using a cookie scoop, scoop batter from each bowl into each cupcake cup. Bake at 350u00b0F for about 18-20 minutes. Remove to cooling rack.

4. 4

   For the frosting: In a stand mixer, cream together butter and shortening until very smooth. Slowly add in powdered sugar 1 cup at a time. Add salt and vanilla. Slowly add in cherry juice liquid 1 tablespoon at at a time until buttercream begins to develop a speadable consistency. Add in enough water (or milk) until desired piping or speading consitency is achieved. Add in food gel and mix until you have the right color.

5. 5

   Pipe frosting onto cooled cupcakes. Top with shaved chocolote, shelled pistachios and Marashino cherries!

* Per serving · 4 servings · Values may vary.