Celebrate Shark Week in the best way possible, with Shark Cupcakes! Moist vanilla cupcakes filled with strawberry jam and topped with the creamiest frosting. Decorated with a shark fin.
Servings 30 cupcakes
For the cupcake batter:
- 1 18 oz. box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp. kosher salt
- 1 1/3 cups water
- 1/8 cup vegetable oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup sour cream, room temperature
- 4 egg whites
- 1 18 oz. jar strawberry preserves
For the frosting:
- 1 stick butter, room temperature
- 1 8 oz. package cream cheese, room temperature
- 1 lb. powdered sugar
- 2 tsp. vanilla extract
- prepared fondant**
For the cupcakes: Preheat oven to 325 degrees F. In a large, whisk together all the dry ingredients. In another bowl, whisk together the wet ingredients. Create a well in the center of the dry ingredients and dump in the wet mixture. Stir together until combined but don't overmix.
Line muffin tin with paper liners. Divide batter evenly. Bake for 15 to 20 minutes. Allow to cool. Once cupcakes have cooled, cut out a hole in the center of the cupcakes (not all the way to the bottom). Fill with strawberry preserves.
For the frosting: whip together the butter and cream cheese. Slowly incorporate the powdered sugar. Add vanilla. Whip for a few minutes until frosting gets light and fluffy. Swirl in blue or teal food coloring to desired look (I left a little white throughout to look like the surf of the ocean). Slather cupcakes with frosting and lift knife or spatula as you are swirling it on to make it appear like waves.
Roll out fondant to between 1/4 -1/8-inch thickness. Cut into shark fin shapes. Top each cupcake with a shark fin.