1 sm pkg vanilla instant pudding
1 c. sour cream
Mix cake mix and dry pudding together in mixing bowl. Add sour cream with eggs, oil and water as directed on box and mix as directed. Fill cupcake liners 2/3 full and bake per directions. Cool completely and frost.
Pineapple Buttercream Frosting
2 sticks unsalted butter, softened
2 Tbsp pineapple juice ( add up to 2 more Tbsp as needed for desired consistency)
1 large can crushed pineapple, well drained
2 lb. bag powdered sugar
Cream butter with 2 Tbsp pineapple juice. Gradually beat in powdered sugar.Add crushed pineapple and beat until creamy. Add additional pineapple juice in small increments if needed until desired consistency for piping. Use large star tip for piping, as pineapple pieced tend to get stuck in tip. Sprinkle with chopped macadadamia nuts while frosting is wet.
Melt 6 oz. white chocolate chips per instructions on package. When cool, place in small piping bag, or baggie and cut tip off, leaving a small hole in bag. Drizzle white chocolate back and forth on top of each cupcake.
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