Instructions

For the Vanilla Bean Cupcakes:

1. Preheat oven to 350°.
2. Line 24 muffin cups with liners.
3. In a large mixing bowl beat butter until light and fluffy, add (if using vanilla beans) the seeds or if not then add the extract. To get the seeds out of a vanilla bean; use the tip of a knife and split the seed open, turn the knife upside down (blade facing up) and scrape the seeds out of the pod.
4. Whip until combined; slowly add sugar and continue beating until combined.
5. Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated.
6. In a separate bowl whisk together the flour, baking powder and salt.
7. Pour vanilla and lemon lime soda in with the heavy cream.
8. Alternate adding the flour mixture and the heavy cream mixture to the butter mixture until combined.
9. Take out 2 cups of the batter and add 5 tablespoons of berry blue jello powder; stir until combined.
10. Drop 1 1/2 tablespoons of the blue batter into the prepared cups.
11. Fill to three fourths full with vanilla batter (about 1 1/2 tablespoons).
12. Bake 20 to 25 minutes.
13. Cool completely before add frosting.

For the Cake Mix Cupcakes:

1. Preheat oven to 350°.
2. Line 12 muffin cups with cupcake liners.
3. In a large mixing bowl add the cake mix and lemon lime soda.
4. Mix until combined.
5. Remove 3/4 cup of the batter to a small bowl; stir in 2 tablespoons of berry blue jello powder.
6. Drop 1 1/2 tablespoons of the blue batter into the prepared cups.
7. Fill to three fourths full with cake batter (about 1 1/2 tablespoons).
8. Bake 20 minutes.
9. Cool completely before adding frosting.

For the Vanilla Butter Frosting:

1. In a large mixing bowl beat the butter until smooth.
2. Gradually add 2 cups confectioners' sugar, beating well.
3. Slowly beat in the milk and vanilla extract.
4. Add the remaining confectioners' sugar and beat until smooth.
5. If needed add additional milk to reach spreading or piping consistency.

The Water Splash Frosting:

1. You'll need TWO #104 tips for the splash and a #12 for the center. To color the frosting divide into 2 bowls. One for the center (white), the least amount. Add blue food coloring to the second bowl. WATCH OUT not too much! This will be the lighter blue (the second splash layer). Remove half of the frosting from the second bowl into another bowl and add more blue food coloring. This will be the bottom layer of the darker blue. Start with the bottom layer (dark blue frosting) with one hand turn the cupcake and with the other one hold the piping bag and go in and out from the inside to the outside making sure the skinny part of the tip is facing the inside of the cupcake.