FollowWhimsical Crab Cupcakes
Everyone is gearing up for some amazing television programming featuring Sharks, those ancient, mysterious, and sometimes deadly, creatures of the sea. Shark Week is now in its 28th year, and has built quite a following. These whimsical crab cupcakes will surely put a smile on the faces of your family members as they are entertained and educated about the creatures that live in our seas.
Whimsical Crab Cupcakes
Cupcake Ingredients:
1/2 cup unsalted butter, room temp
2 egg whites
2 eggs
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
3/4 cup buttermilk
1 1/2 cups sugar
1 tsp vanilla
Cupcake Directions:
1. Preheat oven to 350 degrees.
2. Line the cupcake tins with paper liners.
3. Sift flour, baking powder, salt, and baking soda together in a bowl.
4. Beat butter on high for 30 seconds.
5. Add sugar and vanilla extract to the butter …. beating until well combined.
6. Add egg whites, and then eggs one at a time, beating well after each addition.
7. Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
8. 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.
9. Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out clean.
10. Allow to cool in the cupcake tin for 10 minutes.
11. 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
Red gel food coloring
Frosting Directions:
1. Cream the butter and powder sugar until it looks light and creamy.
2. If it doesn’t cream add several drops of the heavy whipping cream.
3. Test to see if the frosting can form and hold a stiff peak.
4. Add several drops of red gel food coloring….mix well…Make sure the red is the color that you want.
5. If not add more powder sugar 1/2 C at a time.
6. Test to make sure that the frosting can make and hold a stiff peak.
7. Scoop the frosting into a pastry bag with a 13 inch round frosting tip…. twist the open end of the pastry bag to push the frosting to the tip.
8.Frost the cupcakes by starting at the outer edge of the cupcake in a circle until you reach the center of the cupcake….Build a second smaller swirl and then top it with a smaller third swirl…..Add 2 edible eyes to the center of this frosting dollop….Add 4 pieces of red cherry Twizzlers, pull’n’peel candy as the crabs legs.
