Over the Moon Cupcakes

If there is a competitor to the wedding cake, it is our cupcake "In seventh heaven". We prepare them with an incredibly rich vanilla bean paste, which gives them an" out of this world " taste. One customer said they tasted like they'd been kissed by an angel.
Preheat the oven to 350 degrees. Beat the butter and shortening on medium speed with an electric mixer until creamy; gradually add the sugar, whisking well. Add the eggs 1 at a time, beating until smooth after each addition.Combine the flour, baking powder, and salt; add to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Beat on low speed until smooth after each addition. Add extracts.Place paper baking tins in 2 12-cup muffin tins and brush with cooking spray; spoon the batter over the tins, filling them two-thirds full.Bake for 12-15 minutes or until a wooden stick inserted in the center comes out clean. Cool in the tins on a wire rack for 10 minutes; transfer from the tins to the wire rack and allow to cool completely.Make two vanilla bean frosting recipes. Beat the first 4 ingredients with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, whisking on low speed until smooth. Beat on high speed for 2 minutes or until creamy. It turns out 3 cups.Fill each cupcake with vanilla frosting. To fill the cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zippered plastic freezer bag with the filling or frosting. Using a pair of scissors or kitchen scissors, cut about 1/4 inch from one corner of the bag; insert the bag into the hole in the cupcake. Squeeze lightly until the filling reaches the top of each cupcake.Add food coloring to the remaining vanilla frosting. Stir gently until they are marbled.Cover each cupcake with marble icing using metal tip # 2D. Decorate each of them with swirls of white chocolate and edible shiny stars.