White Chocolate Pistachio Cupcakes

THE INGREDIENTS

FOR THE CUPCAKES:
1 box yellow cake mix
1 box pistachio pudding mix
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1 cup sour cream
1/2 teaspoon almond flavor

FOR THE FROSTING:
4 sticks butter, sliced
4 cups white chocolate chips
1/2 cup shortening
1 cup unshelled pistachios, chopped (optional)
1 jar of maraschino cherries (optional)

THE PROCESS

1. Add butter and white chocolate to a large saucepan. Melt on low heat, stirring constantly, until well-combined. Chill in refrigerator until mixture is solid. Remove prior to baking and allow mixture to soften.
2. Preheat your oven to 350ºF and add 24 liners to your cupcake tins.
3. Using a paddle attachment or traditional beaters, combine cake mix, eggs, vegetable oil, and sour cream.
4. Add pudding mix, water, and almond flavor. Mix until smooth and uniform in color, scraping down the sides of your mixing bowl as needed.
5. Fill cupcake liners almost 2/3 full. Bake for 16-18 minutes or until cake tester comes out clean. Remove from pan after 2-3 minutes and cool completely on rack before frosting. If you've chosen to use pistachios, the baking period is the perfect time to shell and chop.
6. Scoop white chocolate mixture into a mixing bowl and beat for 2 minutes or until fluffy. Add shortening and beat another 2 minutes until well-combined.
7. Frost cupcakes with your favorite piping tip (we're using an Ateco closed star, size 9.) 
8. Sprinkle with chopped pistachios and top with a maraschino cherry for a picture-perfect finish.