Shark Cupcakes

recipes from MarthaStewart.com

Chocolate Cupcakes

Ingredients:

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup (1 &1/2 sticks unsalted butter), room temperature

1 cup sugar

3 large eggs

1 tsp. vanilla extract

1/2 cup sour cream

Preheat oven to 350 degrees. Line 12 standard muffin tins with paper liners.

Sift together cocoa, flour, baking powder and salt in medium bowl; set aside. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low, add flour mixture in two batches; alternating with sour cream, beginning and ending with flour. 

Pour batter into cups, filling each 3/4 cups full. Bake until toothpick inserted into centers comes out clean, 20-25 minutes.

Cool in pan 5 minutes, transfer to wire rack to cool completely, then frost.

Cream Cheese Frosting

Ingredients:

8 oz. cream cheese

8 Tbls. (1 stick) unsalted butter, cut into pieces, room temperature

1 cup confectioner's sugar

1 tsp. pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter and continue beating until smooth. Sift in confectioner's sugar and beat until smooth. Add vanilla, stir to combine.

To color frosting blue (like the ocean), gradually add blue food coloring until you get desired color. Use blue construction paper to cut shark fins. Great activity to include the kids in!