Shark Fin Cupcakes Recipes

SHARK CUPCAKES

Shark Cupcakes image

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

Ingredients

1 cup butter, softened
2 cups white sugar
3 eggs
1 tablespoon raspberry extract
2 cups all-purpose flour
½ cup milk
6 drops blue food coloring
½ cup blueberries
¼ cup white sugar
1 teaspoon cornstarch
½ cup butter, softened
2 ½ cups confectioners' sugar
2 teaspoons strawberry extract
1 teaspoon vanilla extract
¼ cup heavy whipping cream
4 drops blue food coloring
blue wedge-shaped candies

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 PUNCH

Shark Fin Punch image

Provided by Food Network

Time 20m

Yield 12 servings

Number Of Ingredients 10

Ingredients

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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