Shark Cupcakes Recipe - Allrecipes.com
Shark Cupcakes Recipe
  • READY IN 1 hr

Shark Cupcakes

Recipe by  

"Berry flavored cupcakes, dyed blue in homage to shark week."

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. Cut a small hole in the top center of each cupcake. Pipe the blueberry filling mixture into the holes.
  6. 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.
  7. Cut the candies to look like a shark's fin. Place one fin on top of each cupcake.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 1 hr
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Nutrition

  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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