Spumoni Cupcakes

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.