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My review
Shark Cupcakes
7
Saint Jimmy
"Berry flavored cupcakes, dyed blue in homage to shark week."
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Ingredients
1 h servings 310Original recipe yields 24 servings (24 cupcakes)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
5/27/2019
We opted for vanilla instead of the berry extracts. Turned out delicious. We used starburst cut in half with ocean animal gummies to finish off our ocean themed cupcakes. My 8 and 10 year old ma...
7/25/2017
it came out very yummy! Instead of berry I used all raspberry instead of strawberry abstract and blueberries. The frosting was a pain to make and made a mess.