Strawberry Jaws Cupcakes
Updated: Aug 26, 2020
Strawberry Jaws Cupcakes
These Jaws cupcakes perhaps edge into the PG-13 category with the drizzles of red chocolate sauce and strawberry filling, but hopefully they’re not too scary! They definitely are delicious, though!
These strawberry cupcakes are made with chopped fresh strawberries with a light and airy cupcake base. Inside of each is a sweet strawberry filling. They are topped with a tri-color cream cheese frosting, red chocolate sauce, and a giant shark fin!
Servings: 12 Cupcakes
Prep Time: 1.5 Hours
Total Time: 3 Hours
Ingredients
Cupcakes
1/2 cup unsalted butter, room temperature
1 egg, 2 egg whites
1/4 cup milk
1 1/2 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup strawberries
Cupcake Filling
2 cups strawberries
1/2 cup sugar
1 teaspoon lemon juice
2 tablespoons cornstarch
2 teaspoons warm water
Frosting & Decorations
Frosting: 1/2 cup unsalted butter, room temperature
Frosting: 8 oz cream cheese, room temperature
Frosting: 1 teaspoon vanilla extract
Frosting: 1/4 teaspoon salt
Frosting: 5 cups powdered sugar
Frosting: Red & Blue food coloring
Decorations: 12 oz white fondant
Decorations: Black food coloring
Chocolate Sauce: 1 cup red candy melts
Chocolate Sauce: 2 tablespoons unsalted butter
Chocolate Sauce: 1/4 cup brown sugar
Chocolate sauce: 1/2 cup heavy whipping cream
Instructions
Cupcakes: Preheat the oven to 350°F. Line a 12-inch cupcake pan and set aside.
Cupcakes: In a medium bowl, whisk together 1 & ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Set aside.
Cupcakes: In a large bowl, beat butter until fluffy (about 2-3 minutes). Add 1 cup of granulated sugar and beat until creamy and smooth (another 2-3 minutes). Add in the egg, egg whites, and vanilla extract. Beat until well-combined.
Cupcakes: Add the flour mixture to the wet ingredients and beat until well-combined. Add in the milk and beat until just combined. Then carefully fold in the chopped strawberries.
Cupcakes: Fill the cupcake liners ¾ of the way full with the cupcake batter. Tap on the kitchen counter to remove any air bubbles. Bake for 20 minutes or until a toothpick inserted in the center of the cupcake comes out with only a few crumbs. Allow the cupcakes to cool completely before decorating.
Cupcake Filling: In a medium saucepan, simmer 2 cups of diced strawberries over medium heat for 4-5 minutes. Add ½ cup sugar, 1 teaspoon of lemon juice, 2 tablespoons of cornstarch, and 2 teaspoons of water. Simmer for 2 more minutes and then set aside to cool.
Decorations: Fondant decorations are best made the day before to allow the fondant time to dry out. However, these can be made while the cupcakes are cooling if you’re pressed for time! Knead a tiny bit of black food coloring in with the white fondant in order to create a gray color for the shark fin.
Decorations: Divide the fondant into 12 triangle pieces. In each piece, press a toothpick into the center. Shape and flatten out the triangle so that it is flat with a slight curve near the top on one of the side, just like a shark fin. Using a knife, carve out small cuts in the straight edge of the fin to mimic a shark. Set the decorations aside to harden.
Chocolate Sauce: In a medium microwave safe bowl, add 1 cup of red candy melts, 2 tablespoons of unsalted butter, ¼ cup of brown sugar, and ½ cup of heavy whipping cream. Microwave using the defrost setting in increments of 20 seconds until completely melted. Allow the sauce time to cool before using it to frost the cupcakes. Once cooled, add to a piping bag or a chocolate drizzle bottle.
Frosting: In a large bowl, beat together ½ cup of unsalted butter and 8 ounces of cream cheese until creamy. Beat in the vanilla extract and salt. Add in the powdered sugar in portions until you achieve the desired consistency.
Frosting: Divide the frosting into three bowls (with one bowl a little less than the others). Dye one bowl a dark blue and the other bowl a light blue. Leave the smallest third bowl white. Fill a piping bag with each of the three colors.
Frosting: Place down a piece of saran wrap onto the counter. Pipe a line of each of the colors onto the center of the saran wrap until you have 3 lines of each color. Roll the saran wrap and then spiral it so that the colors are combined. Place the saran wrap roll inside of a large piping bag.
Assembly: Core each of the cupcakes and fill with the cooled cupcake filling. I like to chop off the top part of the cupcake core to seal over the top, but you can also just pipe over the top with frosting!
Assembly: Pipe the frosting on top of each of the cupcakes and drizzle the red chocolate sauce on top. Top each cupcake with one of the fondant shark fins.
Enjoy!
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