Shark Fin Punch Recipes

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SHARK FIN CUPCAKES



Shark Fin Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 18

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened Dutch-process cocoa powder
1/2 cup boiling water
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup granulated sugar
1/3 cup vegetable oil
1 cup white candy melts
5 black candy melts
1 1/2 sticks salted butter, at room temperature
3 cups confectioners' sugar
2 teaspoons pure vanilla extract
2 tablespoons milk
Blue gel food coloring

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.

SHARK ATTACK PUNCH



Shark Attack Punch image

This silly (and delicious!) cocktail has a surprise "bite" with every pour. Let's just say you're gonna need a bigger glass.

Provided by Food Network Kitchen

Categories     beverage

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 7

5 cups lemonade
3 cups white rum
1/2 cup blue curacao
3 liters lemon-lime seltzer, chilled
1 pound rock candy, preferably in light colors like white and yellow
Gummy sea creatures, such as sharks, fish and octopus, for the fish bowl, plus more gummy fish, for serving
Grenadine, as needed

Steps:

  • For the punch: Combine the lemonade, rum and curacao in a large pitcher and refrigerate until chilled, at least 2 hours.
  • For the decorations: Thoroughly wash and dry a 1 1/2-gallon fish bowl, some non-toxic aquarium plants and 12 plastic sharks.
  • Rinse the rock candy with cold water, put it in a large resealable plastic bag and lightly crush with a meat mallet to make gravel. Pour the gravel into the fish bowl and add the aquarium plants, anchoring them with the gravel. Arrange some gummy sea creatures on top of the gravel. Freeze the bowl while the punch chills, at least 2 hours.
  • To serve, gently pour the rum mixture into the fish bowl, taking care not to disturb the plants, followed by the seltzer. Put a gummy fish in the bottom of each glass and ladle in punch. Pour about 1/2 teaspoon grenadine into the mouth of each plastic shark. Have your guests dive their sharks headfirst into their glasses in mock attack.

SHARK FIN PUNCH



Shark Fin Punch image

Provided by Food Network

Time 20m

Yield 12 servings

Number Of Ingredients 10

12 pieces blue taffy
12 pieces pineapple
12 maraschino cherries with stems
3 cups sugar
23 ounces unsweetened pineapple juice (half of a 46-ounce can)
2 to 3 cups white rum
2 cups pina colada mix
Four .22-ounce packages unsweetened blue raspberry lemonade soft drink mix
One 2-liter bottle lemon-lime soda
Canned whipped cream, for topping

Steps:

  • Roll out a piece of the blue taffy on parchment with a small rolling pin to about 1/4 inch thickness. (If the candy is too firm to roll, microwave it for 5 seconds and try again.) Cut out a fin shape using kitchen shears. Insert a toothpick into the flat edge of the fin to create an edible shark fin cocktail pick. Repeat with the remaining taffy. Thread a piece of pineapple followed by a maraschino cherry on additional toothpicks.
  • Combine the sugar, pineapple juice, rum, pina colada mix and blue raspberry lemonade soft drink mix in a large beverage dispenser. Mix well to combine. Pour in the lemon-lime soda.
  • Fill 12 small jars with ice cubes and pour in the punch. Top with a swirl of whipped cream and garnish with a candy shark fin pick in the center and a fruit pick on the side.

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