SHARK CUPCAKES
Easy Shark Cupcakes perfect for Under the Sea Party or Shark Week
Provided by Kimberly
Number Of Ingredients 8
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
Berry flavored cupcakes, dyed blue in homage to shark week.
Provided by Saint Jimmy
Categories Desserts Cakes Cupcake Recipes
Time 1h
Yield 24
Number Of Ingredients 17
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 46.6 g, Cholesterol 57.6 mg, Fat 13.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 8.1 g, Sodium 96.2 mg, Sugar 36 g
SHARK FIN CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 18
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.
BABY SHARK CAKE
It doesn't take much to add a fun theme to a birthday party. This delightfully decorated baby shark cake, plus a few colorful frills, will bring the theme to life. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased and floured 9-in. round baking pans with parchment; grease paper. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. , Transfer to prepared pans. Bake until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a microwave, melt baking chips with cream until smooth, stirring every 30 seconds. Stir in vanilla. Set aside to cool slightly. Meanwhile, in heatproof bowl of stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes., Remove from heat. With whisk attachment of stand mixer, beat mixture on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled baking chip mixture until blended. , Set aside 1/4 cup frosting. Tint remaining frosting desired shades of blue; spread blue frosting between layers and over top and sides of cake. Tint 1/2 ounce fondant red. Divide remaining fondant in half. Tint 1 portion blue. Leave other half white. On a work surface dusted with confectioners' sugar, roll out blue fondant to 1/8-in. thickness. Using a 3-in. round cutter, cut out 1 circle; repeat with white fondant. Using a sharp knife, cut mouth opening, teeth and body shape on lower portion of white circle. Place white fondant cutout onto blue circle. Roll red fondant to 1/8-in. thickness; cut a small triangle and place in mouth opening, under white fondant and on top of blue fondant. If needed, brush fondant lightly with water to help layers adhere. With remaining rolled blue fondant, cut a crescent moon shape for tail and a triangle for fin. Secure fin and tail to shark body, brushing edges lightly with water, if needed, to help pieces adhere. Secure candy eyes to shark body with small amount of reserved frosting. Place fondant shark on side of cake by pressing gently into frosting. Tint remaining reserved frosting green. Using a leaf tip, pipe seaweed on sides of cake. If desired, decorate cake with sea creature candies and graham cracker crumbs for sand. Refrigerate until serving. Remove from refrigerator 30 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 777 calories, Fat 46g fat (28g saturated fat), Cholesterol 150mg cholesterol, Sodium 503mg sodium, Carbohydrate 86g carbohydrate (62g sugars, Fiber 1g fiber), Protein 8g protein.
SHARK CUPCAKES
Berry flavored cupcakes, dyed blue in homage to shark week.
Provided by Saint Jimmy
Categories Cupcakes
Time 1h
Yield 24
Number Of Ingredients 17
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 46.6 g, Cholesterol 57.6 mg, Fat 13.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 8.1 g, Sodium 96.2 mg, Sugar 36 g
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