Shark Cupcakes

Ingredients

• Servings: 24
• cupcakes:
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1 tablespoon raspberry extract
• 2 cups all-purpose flour
• 1/2 cup milk
• 6 drops blue food coloring
• filling:
• 1/2 cup blueberries
• 1/4 cup sugar
• 1 teaspoon cornstarch
• frosting:
• 1/2 cup butter, softened
• 2 1/2 cups confectioners' sugar
• 2 teaspoons strawberry extract
• 1 teaspoon vanilla extract
• 1/4 cup heavy whipping cream
• 4 drops blue food coloring
• blue wedge-shaped candies

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr


• 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 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 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- 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.