Remove 24 Nilla Wafers, and set aside to make oyster decorations.

Place the remaining wafers in a food bag, and crush into fine crumbs. Transfer to a bowl and set aside.

Fill two piping bags - one with pink frosting, the other with purple - snip off the tip of the bags.

Pipe a small amount of frosting onto 12 of the reserved wafers in alternate colours. Gently press a chocolate pearl into the edge of the frosting, and add the other Nilla wafer on top to complete the oyster decorations. Set aside.

Place an open star tip into a piping bag and fill with white frosting. Pipe over one half of each cupcake - you don't have to be precise.

Dip each of the frosted cupcakes into the crushed Nilla Wafers to create the sandy beach.

Place an open star tip into a piping bag and fill with blue frosting, and pipe in a ripple motion on the uncovered half of the cupcake to create a wave.

Add a few fish shaped sprinkles.

Pipe a little amount of frosting to the bottom of the oyster shells, and attached to the beach side of the cupcakes.