Shark Cupcakes Recipes

SHARK CUPCAKES

Steps:

• To start, add a couple of small drops of black gel food coloring into your white fondant and knead until tinted. The fondant should come out light grey.
• Divide the fondant into one dozen spheres, about ½ an inch in size.
• To form each shark fin, slightly flatten each sphere and press the top to a point. It should look like a triangle.
• Curve the tip of the fondant triangle to give it a more realistic shape.
• In a large bowl, mix together butter, icing sugar and milk with an electric mixer. Start on slow speed and increase to high.
• Once ingredients are well-combined, add royal blue gel food coloring. Beat until completely tinted.
• Scoop buttercream into a piping bag with Wilton tip 1M attached.
• Frost each cupcake.
• Using the blue gel frosting, decorated each frosted cupcake with "squiggle" lines.
• Insert a toothpick at the bottom of each fondant shark fin.
• Insert one fondant shark fin into each cupcake.
• Serve and enjoy!

SHARK CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Beat 1 cup butter and 2 cups white sugar together in a bowl using an electric mixer until creamy and smooth. Beat in eggs, one at a time, until just incorporated. Stir in raspberry extract. Gradually stir flour, alternating with milk, into creamed butter mixture until just combined; stir in 6 drops food coloring. Pour batter into prepared muffin cups, filling them 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Place blueberries, 1/4 cup white sugar, and cornstarch in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and allow to cool to room temperature.
• Cut a small hole in the top center of each cupcake. Pipe the blueberry filling mixture into the holes.
• Place 1/2 cup butter in a bowl; beat confectioners' sugar, 1/2 cup at a time, into butter using an electric mixer until just combined. Beat in strawberry extract, vanilla extract, and cream. Gently stir about 4 drops blue food coloring into frosting only until a blue-white effect is created. Pipe the frosting on top of each cupcake.
• Cut the candies to look like a shark's fin. Place one fin on top of each cupcake.

SHARK WEEK CUPCAKES

Steps:

• To make these Shark Week Cupcakes, start by preheating your oven to 350 degrees and lining your muffin tins with cupcake liners. Then add flour, baking soda, baking powder and salt into a large bowl and whisk the ingredients together before setting it aside. In a large mixing bowl, cream room temperature butter for about 1 minute until creamy. Then add in the sugar and beat for 2 minutes. Add in the egg whites, vanilla, sour cream fresh orange juice and zest and once incorporated, slowly mix in the dry ingredients until just mixed. Stir in the milk and then fill your cupcake liners 2/3 of the way full.
• Add a few small drops of blue gel food coloring and using a knife (or chopstick!) and lightly swirl the blue food coloring to create swirls and ribbons of blue. Bake for 19-21 minutes then remove to a baking rack to cool.
• Once cooled completely, make your raspberry orange sauce. Add rasberry preserves to a bowl and squeeze in 1-2 tablespoons of fresh orange juice. Stir to combine, breaking up and large dollops of preserves. Sauce should fall of a spoon in sheets, not clumps.
• Take a knife and cut out a small cone in the top of each cupcake. Using a spoon, fill your cone about 3/4 full with your raspberry orange sauce and then lightly push your cone back on top.
• Next, make your homemade cream cheese frosting. Start by creaming your butter and cream cheese in a large mixing bowl. Add in sifted powdered sugar and vanilla extract. Beat until smooth and creamy. Then separate the frosting into three bowl. Mix blue gel food coloring to the frosting in one bowl and purple with blue to another. Leave the third bowl of frosting white. Add your frosting to a two-color frosting bag with the blue and purple to one side and the white to the other and then using a star tip, push out a bit of frosting and pull straight up to create 'waves'.

SHARK WEEK TREATS: SHARK CUPCAKES RECIPE

Steps:

• Bake cupcakes according to the package directions and cool completely before frosting.
• Add candy melts in a microwave safe bowl and microwave for 60 seconds at 50% power. Stir and return to the microwave. Heat in 30 second increments at 50% power and stirring until melted. Add cornstarch and mix well. A dough like clay will begin to form. Mix until evenly combined.
• Place candy clay onto a piece of plastic wrap and flatten. Wrap with plastic wrap and set aside to cool.
• Knead candy clay until soft and smooth. Use a rolling pin dusted with cornstarch to roll the clay 1/8" thick. use a round cutter to create moon like shapes, and cut the moon i half to make a shark fin. Repeat until you have 24 shark fins made.
• Fit a piping bag with a 1M decorating tip. Spread 1/2 cup of white frosting along one side of the bag. Tint the remaining frosting with blue food coloring. Frost each cupcake with a thin layer of blue frosting. Place remaining blue frosting into the piping bag.
• Press one shark fin into each cupcake in the center. Pipe icing around the fin to look like water. Repeat until all 24 cupcakes are frosted.

SHARK FIN CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin pan with foil or paper liners. Whisk the flour, salt, baking soda and baking powder in a small bowl. Combine the cocoa powder and boiling water in a medium bowl and whisk well. Let stand 5 minutes, then whisk in the sour cream and vanilla; set aside.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until light and slightly thickened, 2 to 3 minutes. Reduce the speed to medium low; beat in the vegetable oil until combined. Beat in the flour mixture in two batches, alternating with the cocoa mixture. Finish mixing with a rubber spatula. Divide among the prepared muffin cups. Bake until the tops spring back when pressed, 16 to 22 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.
• Make the fins: Line a baking sheet with parchment paper. Combine the white and black candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted. Let the candy melts cool slightly, then transfer to a resealable plastic bag. Snip off a corner and pipe 12 fin shapes 1 1/2 to 2 inches high on the baking sheet. Refrigerate until hardened, about 10 minutes.
• Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on medium speed until combined. Add the vanilla; beat on medium high until creamy, 3 minutes. Add the milk and beat until fluffy, about 1 more minute. Tint with blue gel food coloring until the frosting is swirled.
• Spread the frosting on the cupcakes and top each with a candy melt fin.