Shark Week Cupcakes
Shark Week Cupcakes are easy to make, fun to eat and the perfect sweet treat to sink your teeth into. Homemade orange cupcakes filled with a bite of rasberry orange sauce, these Shark Week Cupcakes are great for viewing parties, days at the beach or watching your favorite shark attack on TV.
Ingredients
Shark Week Cupcakes
- 1 cup softened butter
- 2 cup sugar
- 6 egg whites
- 4 tablespoons fresh orange juice
- 2 tablespoons orange zest
- 2 teaspoons vanilla
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 3/4 cup milk
Raspberry Orange Filling
- 8 ounces raspberry preserves, seedless
- 1-2 tablespoons fresh orange juice
Homemade Cream Cheese Frosting
- 8 ounces cream cheese
- 1/2 cup butter, softened
- 4-5 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- blue and purple gel food coloring
- shark fin cake picks
Instructions
- To make these Shark Week Cupcakes, start by preheating your oven to 350 degrees and lining your muffin tins with cupcake liners. Then add flour, baking soda, baking powder and salt into a large bowl and whisk the ingredients together before setting it aside. In a large mixing bowl, cream room temperature butter for about 1 minute until creamy. Then add in the sugar and beat for 2 minutes. Add in the egg whites, vanilla, sour cream fresh orange juice and zest and once incorporated, slowly mix in the dry ingredients until just mixed. Stir in the milk and then fill your cupcake liners 2/3 of the way full.
- Add a few small drops of blue gel food coloring and using a knife (or chopstick!) and lightly swirl the blue food coloring to create swirls and ribbons of blue. Bake for 19-21 minutes then remove to a baking rack to cool.
- Once cooled completely, make your raspberry orange sauce. Add rasberry preserves to a bowl and squeeze in 1-2 tablespoons of fresh orange juice. Stir to combine, breaking up and large dollops of preserves. Sauce should fall of a spoon in sheets, not clumps.
- Take a knife and cut out a small cone in the top of each cupcake. Using a spoon, fill your cone about 3/4 full with your raspberry orange sauce and then lightly push your cone back on top.
- Next, make your homemade cream cheese frosting. Start by creaming your butter and cream cheese in a large mixing bowl. Add in sifted powdered sugar and vanilla extract. Beat until smooth and creamy. Then separate the frosting into three bowl. Mix blue gel food coloring to the frosting in one bowl and purple with blue to another. Leave the third bowl of frosting white. Add your frosting to a two-color frosting bag with the blue and purple to one side and the white to the other and then using a star tip, push out a bit of frosting and pull straight up to create 'waves'.
