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Crab Cupcakes

These Crab Cupcakes are a fun dessert dish to put together for Shark Week. They, of course, can be made any time of the year. Make them to serve family during Shark Week or even when the kids are studying the ocean as part of their school curriculum. They will certainly entice conversation and smiles.

Cupcake Ingredients:

1/2 C unsalted butter, room temp
2 egg whites
2 eggs
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
3/4 C buttermilk
1 1/2 C sugar
1 tsp vanilla

Cupcake Directions:

-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar and vanilla extract to the butter …. beating until well combined.
-Add egg whites, and then eggs one at a time, beating well after each addition.
-Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
-Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
-Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out clean.
-Allow to cool in the cupcake tin for 10 minutes.
-Remove the cupcakes from the cupcake tin and completely cool on a wire rack.

Frosting:

Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1/2 C brown sugar

Frosting Directions:

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak.
-If not add more powder sugar 1/2 C at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-Scoop the white frosting into a pastry bag with a large frosting tip…. twist the open end of the pastry bag to push the frosting to the tip.
-Frost the cupcakes by starting at the outer edge of the cupcake in a circle until you reach the center of the cupcake.
-Sprinkle the brown sugar on the top of the cupcake to look like sand.

“Crab”

Crab Ingredients:

1 package of candy eyes
1 bag of orange slices, gummy
1 bag of peach rings
1 bag of gum drops
1 box of toothpicks

Crab Directions:

-Cut the peach rings in half.
-“Glue” the eyes on the orange gum drops.
-Stick the orange slice in the center of the “sand” covered frosted cupcake….this will be the crabs body.
-Use a toothpick to add the eyes to the body…. using another toothpick (cut in half) sticking one end of the toothpick in the crabs side/top of the body and stick the other end of the toothpick in one half of the peach ring (pointing the half of the peach ring up wards.).

If you are interested in other similar themed cupcakes for Shark Week, make sure to check out the Whimsical Crab Cupcakes, the Sour Octopus Cupcakes, and the Shark Tail Cupcakes as I am sure that your family will enjoy them as much as ours does.