• In the mixing bowl of a stand mixer, mix the chocolate cake mix, 2 eggs, ⅓ cup of oil, and 1 cup of heavy cream until the batter is smooth and creamy.
• Line a 24 count, or 2 12 count muffin tins with white cupcake liners, and fill the liners about ¼ full of the chocolate cake batter.
• Rinse out the mixing bowl, dry, and add the Strawberry cake mix, 2 eggs, ⅓ cup of oil, and 1 cup of heavy cream, and mix until the batter is smooth and creamy.
• Place the strawberry batter right on top of the chocolate batter, and fill the cupcake liner to about ½ full with the Strawberry batter.
• Rinse out the mixing bowl again, and dry, and place the Vanilla cake mix in the mixing bowl, add 2 eggs, ⅓ cup of oil, and 1 cup of heavy cream, and mix until the batter is smooth and creamy.
• Place the Vanilla batter on top of the Strawberry batter, filling the cupcake liner to about ¾ full.
• Place the muffin tin (s) in the oven at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean.
• When finished baking, remove the muffin tin (s) to a wire rack to cool for 5 minutes. After 5 minutes, remove the cupcakes from the pans, and place them on the wire rack to completely cool.

FROSTING DIRECTIONS

• Wash the mixing bowl, and dry, and place the Crisco and softened butter in the mixing bowl, and mix until smooth and creamy.
• Add the vanilla and blend.
• Add half of the Powdered sugar, and blend on low, and add half of the heavy cream and mix well.
• Scrape down the sides of the mixing bowl, and blend again.
• Add the rest of the powdered sugar and heavy cream, and blend on low until all ingredients are completely mixed.
• Scrape down the sides of the mixing bowl again, and blend on high until the frosting is smooth and creamy.
• Place the mixing bowl in the refrigerator for about 30 minutes.
• Remove the mixing bowl, and divide the Frosting into thirds, placing ⅓ of the frosting in a bowl, and ⅓ of the Frosting in another bowl, and leaving ⅓ of the Frosting in the mixing bowl.
• In one bowl, add about a teaspoon of dark chocolate brown food coloring gel, 1 Tablespoon of chocolate syrup and 2 Tablespoons of Powdered sugar, and stir until the Frosting resembles dark chocolate.
• In the mixing bowl, add about 1 teaspoon of Neon Pink food coloring gel, and about 4 drops of red food coloring gel, 1 Tablespoon of Strawberry syrup and 2 Tablespoons of Powdered sugar.
• Turn the mixer on low to blend, scrape the sides of the bowl, and blend on high.
• In the third bowl, add 1 Tablespoon of Vanilla Syrup, and 2 Tablespoons of Powdered sugar, and mix until smooth and creamy.
• Place the bowls of Frosting back in the refrigerator until time to Frost the cupcakes.

DECORATING CUPCAKES

• When the cupcakes are completely cool, place the chocolate frosting in a pastry bag and pipe onto the cupcakes in a large circle on the edge of the cupcakes, meeting the ends where you started and stopped.
• Follow the same instructions for the Vanilla Frosting.
• For the hot pink top layer, Place the pink Frosting in the pastry bag, and pipe onto the cupcakes, swirling around and coming up to a point.
• When Frosting is complete, place a decorative Meringue on top of the cupcakes to finish.
• Serve immediately, or place cupcakes in a covered cupcake container in the refrigerator until time to serve.
• Enjoy!