Instructions

Cupcakes:

Pre-heat oven to 325F.

In the bowl of a mixer, mix together the oil, egg whites, water, and vanilla. Mix on low for about 10 seconds.

In a large bowl, mix together cake mix, flour, sugar, and salt.

Slowly add the dry mix a little at a time. Mixing on low until everything is combined.

Add sour cream and mix well.

Mix well.

Line a muffin/cupcake tin with paper liners. Fill each cupcake liner about 3/4 full of batter.

Bake at 325F for 25 minutes. Remove from oven and cool.

Frosting:

Cream butter in the bowl of a mixer.

Add cream cheese and mix well.

Slowly add powdered sugar while mixing. Add vanilla and a few drops of blue food coloring*, mix until combined.

Decorating:

Use a piping bag, fitted with a 2D Drop Flower Decorating Tip and to swirl the frosting onto the cupcakes.

In a small bow, stir together a few drops of vanilla extract and a very tiny scoop of Brown Mahogany Edible Luster Dust. Stir together until mixed well. Use a new toothbrush or a new food safe paint brush to flick the luster dust mixture onto the cupcakes to look like spots.