cupcakes with berry flavors and blue dye to honor shark week.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 cupcakes |
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
Instructions
- 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 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 96 mg |
| Sugars | 36 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Fun to make with my kids. We substituted the extract with purée. Mine turned out a little more heavy.
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 made these together and found he recipe easy to follow.
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.