• Preheat oven to 350 degrees and line cupcake pan with liners
• In a standing mixer beat sugar and butter until creamed
• Add egg and mix until fully incorporated
• Beat in vanilla extract, salt, baking soda, baking powder
• Combine the heavy cream into the wet mixture
• Add in flour, a little at a time.
• Add in the sour cream
• Mix in food colouring
• Spoon batter about 1/2 full
• Bake in oven for about 22 minutes or until the centre of the cupcake comes out clean with a toothpick.

Frosting directions

• Combine all ingredients, except the food colouring, into a standing mixer and mix on low speed until combined and stiff peaks form
• Split the frosting into three bowls
• In one bowl add 2 drops of teal food colouring and mix until you have a light teal colour
• In the second bowl, add 3-5 drops of teal food coloring until you get a dark teal color
• Leave the third bowl white
• Place your piping bag into a large cup and fold the sides over the edge of the cup.
• Take a medium spoonful of the light teal frosting and spoon it onto one side of the piping bag
• Take a medium spoonful of the white frosting and spoon it next to the teal colour
• Take a medium spoonful of the dark teal frosting and spoon it next to the white icing
• Take the piping bag out of the cup and squeeze it together
• Frost the top of the cupcake with the frosting. The frosting should come out in a swirl of colours
• Using the paper, cut a circle out of the edge of the paper, big enough to cover the exposed cupcake under the frosting
• Careful place the paper over the cupcake so that the frosting fits into the circle
• Using the cake spray, lightly spray the white part of the frosting
• Using the paper will help protect the cupcake from being sprayed gold
• Once you sprayed the white lightly gold, spray the dark teal lightly with the gold spray
• Add some of the gold cake sprinkles on top of the cupcake
• Enjoy!