Ok. So the kiddo asked for shark cupcakes and they were so tasty and amazing and just so silly–I know we’ll be making these shark fin cupcakes again for our shark week cupcakes!
Here at Ruffles and Rain Boots, we do a lot of cupcake baking around here. Like a lot a lot. And we have a blast, me and the kiddo, baking together. Sometimes we come up with horrible messes–and then other times we make something awesome like these shark cupcakes.
Simple, fun and really just a great experience with the kiddo. If you’re into baking with the kid, well, these shark cupcakes are a great way to enjoy an afternoon together. so let’s get started.
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Tips to Make Shark Fin Cupcakes
- Start with your favorite vanilla cupcakes. I always break out my recipe for Lazy Girl Cupcakes–because it’s no-fail and just consistent. And it calls for pretty standard stuff, nothing weird that I might not have on any given day.
- Never, ever ice your cupcakes without waiting for the cupcakes to cool completely. Any amount of frosting and warm cupcakes just makes a mess. So, let me say it for the folks in the back–wait for the cupcakes to cool.
- If your heart is just set on it, you can make a cream cheese frosting, sure. But the best, most light and fluffy frosting you can pipe with a decorating bag is this awesome homemade buttercream in this recipe, with confectioners sugar and all the sprinkles you could ever dream of.
- Normally, I’d tell you to let your fondant pieces dry out for a couple of hours before putting them on top of your cupcakes. But…BUUUUT…these fondant shark fins are small, thick and held up by a toothpick. So, with all that being said, you can just plop those puppies straight onto your cupcakes once you’re all iced and ready to go.
- If you want to make your shark cupcakes just a little bit scarier, you can use some red gel writing icing, instead of the blue I decided to use. But, the kiddo didn’t want scary shark cupcakes–she specifically asked for “friendly” shark cupcakes. Whatever that means. LOL!
How Do I Make this Shark Cupcakes?
I’m so glad you asked. Below is our written tutorial.
- One dozen vanilla cupcakes
- 3-4 oz. white fondant
- Black gel food coloring
- 1 stick butter, softened
- 2 cups icing sugar
- 1-2 tbsp milk
- Royal blue gel food coloring
- Blue gel frosting
- Bake your cupcakes per the directions in the recipe and allow them cool completely before decorating.
- Add 3-4 drops of black gel food coloring to the white fondant and knead until the colors is consistent throughout.
- Divide the grey fondant into twelve small, equal sized balls, about ½ an inch in size.
- To make each shark fin, gently flatten each ball and pinch the top to a rounded point like a triangle, then curve the tip of the triangle to give it a more shark fin shape.
- To make the frosting, cream together butter, sugar and milk until light and fluffy to make your buttercream frosting. If your buttercream is too thin, add powdered sugar 1 tbsp at a time. If it is too thick, add more milk, ½ tbsp at a time.
- Scoop the frosting into a decorating bag with Wilton tip 1M.
- ice each cupcake in a big swirl, then using the blue gel frosting, decorated each frosted cupcake with “squiggle” lines.
- Place a toothpick into the base of each shark fin, then place into the center of each cupcake and enjoy!
For more fun cupcake decorating ideas, visit Ruffles and Rain Boots!
Amount Per Serving: Calories: 553Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 77mgSodium: 273mgCarbohydrates: 89gFiber: 0gSugar: 76gProtein: 2g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
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More Easy Cupcake Decorating Ideas You Might Like
- Chocolate Covered Cherry Cupcakes – These are the most decadent cupcakes I think I’ve ever made. I mean, chocolate covered cherry stuffed cupcakes?! Mmmmm…
- Cookies and Cream Cupcakes – I love having cookies with my cupcakes. I mean, not always, but when they’re combined like this, I’m in.
- Chocolate Peanut Butter Cupcakes – This amazingly yummy cupcake recipe sounds so basic, but the truth is that the results are a symphony on your tongue!
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