Strawberry milkshake shark cupcakes

The kids will go overboard for these fun and far-from-fearsome creatures of the deep - perfect for a children summer pool party.

Recipe «Strawberry milkshake shark cupcakes» presented in category Recipes / Desserts, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 125g butter, softened, 1/2 teaspoon vanilla extract, 1/2 cup caster sugar, 2 eggs, 1 1/4 cups self-raising flour , 1/3 cup milk, 2 tbsp strawberry-flavoured Nesquik powder, 6 Arnott's Rice Cookies , 12 lolly teeth, 6 blue raspberry-flavoured sour straps, 12 candy eyeballs, 2 egg whites, 3 cups pure icing sugar, sifted, 2 tsp lemon juice, Red gel food colouring, 250g butter, softened.

Ingredients:

• 125g butter, softened 
• 1/2 teaspoon vanilla extract 
• 1/2 cup caster sugar 
• 2 eggs 
• 1 1/4 cups self-raising flour 
• 1/3 cup milk 
• 2 tbsp strawberry-flavoured Nesquik powder 
• 6 Arnott's Rice Cookies 
• 12 lolly teeth 
• 6 blue raspberry-flavoured sour straps 
• 12 candy eyeballs 
• 2 egg whites 
• 3 cups pure icing sugar, sifted 
• 2 tsp lemon juice 
• Red gel food colouring 
• 250g butter, softened 
• 3 cups icing sugar mixture 
• 1 tablespoon milk 
• Blue gel food colouring 

Instructions

1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with blue paper cases.
2. Using an electric mixer, beat butter, vanilla, sugar and eggs for 5 minutes or until thick and pale. Add 1/2 the flour and 1/2 the milk. Stir until just combined. Add strawberry-flavoured powder, remaining flour and remaining milk. Stir to combine.
3. Divide mixture evenly among paper cases. Bake for 25 minutes or until cakes spring back when lightly touched. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
4. Meanwhile, make Royal Icing: Whisk egg whites in small bowl until foamy. Add icing sugar, 1 tablespoon at a time, until smooth and combined. Stir in lemon juice. Place 2 tablespoons icing in a bowl. Using food colouring, tint icing red. Leave remaining icing white. Spoon icing into separate snap-lock bags. Snip off 1 corner of white icing bag (keep bag of red icing sealed so it doesn’t dry out).
5. To make life buoys, place rice cookies on a wire rack set over a baking tray lined with baking paper. Pipe white icing over biscuits to completely cover, allowing excess to drain off. Stand for 30 minutes or until set. Snip off 1 corner of red icing bag. Using the picture as a guide, pipe red icing onto rings to form rope. Stand for 30 minutes or until set.
6. Make Buttercream: Using an electric mixer, beat butter for 8 to 10 minutes or until light and fluffy. Gradually add icing sugar, beating until well combined. Add milk. Beat until combined. Using food colouring, tint buttercream blue. Spoon into a piping bag fitted with a 1cm-fluted nozzle.
7. Using the picture as a guide, trim lolly teeth to form sharp teeth. Using the picture as a guide, cut 6 fin shapes and 6 tail shapes from sour straps. Using the picture as a guide, pipe icing in a large swirl onto 6 cupcakes. Lightly press 2 lolly teeth into icing on each cupcake to form a mouth. Lightly press 2 candy eyes into icing. Lightly press 1 fin and 1 tail into each cupcake to form sharks.
8. Using picture as a guide, pipe a blue buttercream swirl onto remaining cupcakes. Place 1 life buoy on each cupcake. Serve.