Shark Cupcakes Recipe

Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Beat 1 cup butter and 2 cups white sugar together in a bowl using an electric mixer until creamy and smooth. Beat in eggs one at a time until just incorporated. Stir in raspberry extract. Gradually stir flour alternating with milk into creamed butter mixture until just combined; stir in 6 drops food coloring. Pour batter into prepared muffin cups filling them 3/4 full.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Place blueberries 1/4 cup white sugar and cornstarch in a saucepan; bring to a boil. Cook stirring constantly until thickened 3 to 5 minutes. Remove from heat and allow to cool to room temperature.

Cut a small hole in the top center of each cupcake. Pipe the blueberry filling mixture into the holes.

Place 1/2 cup butter in a bowl; beat confectioners' sugar 1/2 cup at a time into butter using an electric mixer until just combined. Beat in strawberry extract vanilla extract and cream. Gently stir about 4 drops blue food coloring into frosting only until a blue-white effect is created. Pipe the frosting on top of each cupcake.

Cut the candies to look like a shark's fin. Place one fin on top of each cupcake.