Preheat oven to 350 degrees F. Line about 21 cupcake spots with liners.

In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a mixer with a paddle attachment, cream together the sugar, vanilla, and oil. Add the eggs, one at a time. Scrape down sides. Alternately add the reserved flour mixture and milk to the mixer (on low speed) until fully incorporated. Turn mixer on medium and let mix for about 30 seconds. Fold in the Brothers-All-Natural Strawberry-Banana Fruit Crisps.

Portion the into the cupcake liners, filling about 1/2-2/3 of the way full. Bake for about 14 minutes or until a toothpick comes out clean when inserted in the center. Let cupcakes cool completely.

To make the frosting, in a mixer with a whip attachment, whip the butter and shortening until light in color, about 2-3 minutes. Turn off mixer and add powdered sugar, vanilla, butter flavoring (optional), and salt. Turn mixer on low. Slowly pour in enough water until the mixture comes together. Turn mixer on high and let whip for at least 5 minutes. Add more water if mixture is too thick

Split the finished frosting equally into three separate bowls. In one bowl add the strawberry gelatin, in the second add the vanilla pudding, and in the third add the cocoa powder. Mix each of them well.

To style the cupcakes, using a small ice cream scoop, portion a small amount of frosting over each of the cupcakes (using all three flavors).

Drizzle some hot fudge over the strawberry cupcake and top with more Strawberry-Banana Fruit Crisps. Drizzle the vanilla cupcake with caramel sauce and top the chocolate cupcake with the Pineapple Fruit Crisps. Top all three with whipped cream, a cherry and sprinkle with honey roasted peanuts. Ser