Strawberry milkshake shark cupcakes
recipe

Enjoyable Strawberry milkshake shark cupcakes Recipe

The kids will go overboard for these fun and far-from-fearsome creatures of the deep – perfect for a children’s summer pool party.
Strawberry milkshake shark cupcakes
Prep Time : 0:40 | Cook Time : 0:25 | Total Time : 1:05 | Serving : 12 person.

Ingredients

  • 125g butter, softened

  • 1/2 teaspoon vanilla extract

  • 1/2 cup caster sugar

  • 2 eggs

  • 1 1/4 cups self-raising flour

  • 1/3 cup milk

  • 2 tablespoons strawberry-flavoured Nesquik powder

  • 6 Arnott’s Rice Cookies

  • 12 lolly teeth

  • 6 blue raspberry-flavoured sour straps

  • 12 candy eyeballs (see notes)

Royal icing

  • 2 egg whites

  • 3 cups pure icing sugar, sifted

  • 2 teaspoons lemon juice

  • Red gel food colouring

Buttercream

  • 250g butter, softened

  • 3 cups icing sugar mixture

  • 1 tablespoon milk

  • Blue gel food colouring

Method

  • Step 1

    Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with blue paper cases.

  • Step 2

    Using an electric mixer, beat butter, vanilla, sugar and eggs for 5 minutes or until thick and pale. Add 1/2 the flour and 1/2 the milk. Stir until just combined. Add strawberry-flavoured powder, remaining flour and remaining milk. Stir to combine.

  • Step 3

    Divide mixture evenly among paper cases. Bake for 25 minutes or until cakes spring back when lightly touched. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

  • Step 4

    Meanwhile, make Royal Icing: Whisk egg whites in small bowl until foamy. Add icing sugar, 1 tablespoon at a time, until smooth and combined. Stir in lemon juice. Place 2 tablespoons icing in a bowl. Using food colouring, tint icing red. Leave remaining icing white. Spoon icing into separate snap-lock bags. Snip off 1 corner of white icing bag (keep bag of red icing sealed so it doesn’t dry out).

  • Step 5

    To make life buoys, place rice cookies on a wire rack set over a baking tray lined with baking paper. Pipe white icing over biscuits to completely cover, allowing excess to drain off. Stand for 30 minutes or until set. Snip off 1 corner of red icing bag. Using the picture as a guide, pipe red icing onto rings to form rope. Stand for 30 minutes or until set.

  • Step 6

    Make Buttercream: Using an electric mixer, beat butter for 8 to 10 minutes or until light and fluffy. Gradually add icing sugar, beating until well combined. Add milk. Beat until combined. Using food colouring, tint buttercream blue. Spoon into a piping bag fitted with a 1cm-fluted nozzle.

  • Step 7

    Using the picture as a guide, trim lolly teeth to form sharp teeth. Using the picture as a guide, cut 6 fin shapes and 6 tail shapes from sour straps. Using the picture as a guide, pipe icing in a large swirl onto 6 cupcakes. Lightly press 2 lolly teeth into icing on each cupcake to form a mouth. Lightly press 2 candy eyes into icing. Lightly press 1 fin and 1 tail into each cupcake to form sharks.

  • Step 8

    Using picture as a guide, pipe a blue buttercream swirl onto remaining cupcakes. Place 1 life buoy on each cupcake. Serve.

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