Mardi Gras Cupcakes
1 (18.25 ounce) package yellow cake mix 1 (5.9 ounce) package instant vanilla pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, beaten ½ cup Goldschlager (cinnamon schnapps liqueur) Purple, yellow and green paste icing color Purple, yellow and green nonpareils ½ recipe Buttercream frosting

Preheat oven to 350° F.

In a large bowl, mix together the cake mix, pudding mix, sour cream, oil, beaten eggs and Goldschlager.

Divide batter into thirds. Color 1/3 with purple paste icing color; 1/3 with yellow paste icing color; 1/3 with green paste icing color. Transfer each of the colored mixes to pastry bags. Snip off about ¼-inch of each of the pastry bags.

Place cupcake liners in cupcake pan. Starting on one side, pipe purple, then yellow, and then green cake mix to fill the cupcake liners about 2/3-full. Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely.

Remove cupcakes from pan. Frost with buttercream frosting; sprinkle with purple, yellow and green nonpareils. Yield: 24 cupcakes.