Food Network Magazine - (08)August 2020

Shark Week is back! Get in the spirit

with some killer treats and drinks.

SHARK FIN CUPCAKES

ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12

FOR THE CUPCAKES

1 cup all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon baking powder

½ cup unsweetened Dutch-process cocoa powder

½ cup boiling water

½ cup sour cream

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

1 cup granulated sugar

⅓ cup vegetable oil

FOR THE FINS AND FROSTING

1 cup white candy melts

5 black candy melts

1½ sticks salted butter, at room temperature

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

2 tablespoons milk

Blue gel food coloring

1. Make the cupcakes: Preheat the oven
   to 350 ̊. Line a 12-cup muffin pan with foil
   or paper liners. Whisk the flour, salt, baking
   soda and baking powder in a small bowl.
   Combine the cocoa powder and boiling
   water in a medium bowl and whisk well.
   Let stand 5 minutes, then whisk in the
   sour cream and vanilla; set aside.


2. Beat the eggs and granulated sugar in a
   large bowl with a mixer on medium-high
   speed until light and slightly thickened,
   2 to 3 minutes. Reduce the speed to medium
   low; beat in the vegetable oil until combined.
   Beat in the flour mixture in two batches,
   alternating with the cocoa mixture. Finish
   mixing with a rubber spatula. Divide among
   the prepared muffin cups. Bake until the tops
   spring back when pressed, 16 to 22 minutes.
   Transfer the pan to a rack and let cool
   5 minutes, then remove the cupcakes to
   the rack to cool completely.
   3. Make the fins: Line a baking sheet
   with parchment paper. Combine the
   white and black candy melts in a
   microwave-safe bowl. Microwave in
   30-second intervals, stirring, until melted.
   Let the candy melts cool slightly, then
   transfer to a resealable plastic bag.
   Snip off a corner and pipe 12 fin shapes
   1½ to 2 inches high on the baking sheet.
   Refrigerate until hardened, about
   10 minutes.
   4. Make the frosting: Beat the butter
   and confectioners’ sugar in a large bowl
   with a mixer on medium speed until
   combined. Add the vanilla; beat on
   medium high until creamy, 3 minutes.
   Add the milk and beat until fluffy, about
   1 more minute. Tint with blue gel food
   coloring until the frosting is swirled.
   5. Spread the frosting on the cupcakes
   and top each with a candy melt fin.

Tune in to
Shark Week on
Discovery Channel
later this summer!
For more fun
shark treats, go to
foodnetwork.com/
sharkweek.

JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 59

fun

cooking

PHOTOS: TRAVIS HUGGETT. ILLUSTRATIONS: AMY KAFFKA.

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