Cupcakes:

1. Preheat oven to 350 F degrees and place liners in cupcake pan.
2. With an electric mixer beat sugar and butter until creamed.
3. Add egg and mix until fully incorporated.
4. Beat in vanilla extract, salt, baking soda, and baking powder.
5. Combine the heavy cream into the wet mixture.
6. Add in the flour, 1/4 cup at a time.
7. Add in the sour cream.
8. Add the drops of food coloring.
9. Spoon batter into each liner about 1/2 full.
10. Bake in oven for about 20-22 minutes or until the center of the cupcake comes out clean with a toothpick.

Frosting:

1. Combine all ingredients in a large bowl, except the food coloring, and mix on low speed with an electric mixer until combined and stiff peaks form.
2. Split the frosting into three bowls.
3. In one bowl add 2 drops of teal food coloring and mix until you have a light teal color.
4. In the second bowl, add 3-5 drops of teal food coloring until you get a dark teal color.
5. Leave the third bowl white.
6. Fit a piping bag with a large star tip and place the bag into a large cup and fold the sides over the edge of the cup.
7. Take a big spoonful of the light teal frosting and spoon it onto one side of the piping bag.
8. Take a big spoonful of the white frosting and spoon it next to the teal color.
9. Take a big spoonful of the dark teal frosting and spoon it next to the white icing.
10. Remove the piping bag from the cup and squeeze it together.
11. Frost the top of the cupcake with the frosting. The frosting should come out in a swirl of colors.
12. Using the gold cake spray, lightly spray the white part of the frosting and then spray the dark teal lightly with the spray.
13. You might want to use a paper towel or something to shield the exposed cupcake from being sprayed gold.
14. Lastly, add some of the gold cake sprinkles on top of the cupcake.