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Chocolate and Vanilla Shark Mini Cupcakes
Chocolate and Vanilla Shark Mini Cupcakes - perfect for a sea themed party!
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings:
24
Course:
Dessert
Cuisine:
International
Ingredients
For the cupcakes
- 1 1/2 cups all-purpose flour 188 grams
- 1 tsp baking powder
- 1/4 tsp salt sea salt
- 115 gms butter at room temperature, unsalted
- 1 cup brown sugar 125 gms + 2 tbsp packed
- 2 egg at room temperature
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 tbsp milk
- 3 to 4 tbsp cocoa powder
For the shark fins:
- dark chocolate
- white chocolate
For the “sea” icing:
- 125 gms butter
- 225 gms icing sugar
- 1/2 tsp vanilla extract
- Blue Food coloring
Instructions
For the cupcakes:
For the “sea” icing:
To make the shark fins:
To assemble the cupcakes:
Notes
- This recipe will give you a little bit more buttercream than you require for the cupcakes. You can store the remaining buttercream in an airtight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw/bring it back to room temperature and re-whip it on low before using it.