Directions 

1. Preheat your oven to 325 degrees. Line a muffin tin with cupcake liners. 2. In a large bowl, whisk together the cake mix, flour, sugar, and salt until evenly  combined. 
2. Gradually add the wet ingredients into the dry ingredients, mixing on low speed with  a hand or stand mixer. 
3. Scrape down the sides of the bowl, then mix on medium speed for 2 minutes until  smooth. 
4. Gently fold in the crushed Robin’s Eggs, being careful not to overmix. 6. Fill each cupcake liner about ⅔ full of batter. 
5. Bake for 18-22 minutes or until a toothpick inserted into the center comes out  clean. 
6. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool  completely. 

While cupcakes are cooling make frosting. 

1. In a large mixing bowl, beat the butter and shortening together on medium speed for  about 2-3 minutes until light and fluffy. 
2. Add the vanilla extract and half of the milk to the mixture. 
3. Add the powdered sugar, 2 cups at a time, mixing on low speed after each addition. 4. Scrape down the sides of the bowl as needed. 
4. Add the remaining milk (a little at a time) until you reach your desired consistency.
5. For a thicker frosting, add more powdered sugar. For a softer frosting, add a tiny bit  more milk. 
6. Add 3 drops of sky-blue food gel and mix until fully blended. 
7. Transfer frosting to a piping bag with a star or round tip. 
8. Pipe onto cooled cupcakes and decorate with Robin’s Eggs for an Easter touch!