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Spumoni ice cream in a cupcake!
For the chocolate batter: In a large bowl, combine cake mix and pudding. Add sour cream, oil, water and eggs. Mix well.
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.
Using a cookie scoop, scoop batter from each bowl into each cupcake cup. Bake at 350ºF for about 18-20 minutes. Remove to cooling rack.
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.
Pipe frosting onto cooled cupcakes. Top with shaved chocolote, shelled pistachios and Marashino cherries!
Makes 36 cupcakes.
Fresh strawberries add seasonal sweetness to these tempting treats.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!