- 24
4.6/5
(14 Votes)
Ingredients
- Topping:
- 24 24 24 White Cupcake Liners
- 1 1 1 Box Duncan Hines Cake Mix (I used French Vanilla)
- 1 1 1 box pistachio pudding
- 3 3 3 eggs
- 1 1/3 1 1/3 1/3 cups of water
- 1/3 1/3 1/3 cup of vegetable oil
- 1 1 1 tablespoon banana liqueur (Trust me, the flavor with the pistachio rocks!)
- 1 1 1 Box Guylian Belgian Chocolate Shell candy
- Your favorite buttercream icing
- Blue and Green food coloring
- Gold sanding sugar
Preparation
Step 1
Preheat oven to 350º. Place liners in cupcake pans.
Prepare cake according to pkg. adding pudding and liqueur.
Using an ice cream scoop fill liners 2/3 full. Bake according to package directions. Cool completely before icing.
Icing: Tint 1/2 with two drops of blue and 1 drop green food coloring.. Swirl half the cupcakes on the outside edge with teal icing, the other half with remaining white.
Pipe white into the center of the teal iced cupcakes, teal into the center of the white iced cupcakes.
Sprinkle outside edge with a small amount of gold sugar, to resemble sand.
Place one shell candy on top of each cupcake.