Shark Cupcakes

Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. (5 minutes)

In a large bowl, cream together 1 cup (2 sticks) of softened butter and 2 cups of granulated white sugar using an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in the raspberry extract. (7 minutes)

Gradually add the flour to the creamed mixture, alternating with the milk, mixing until just combined. Stir in 6 drops of blue food coloring until desired hue is achieved. (5 minutes)

Pour the batter into the prepared muffin cups, filling them about 3/4 full. (3 minutes)

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)

Let the cupcakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)

While the cupcakes are cooling, prepare the blueberry filling. In a small saucepan, combine the blueberries, 1/4 cup of granulated white sugar, and cornstarch. (2 minutes)

Bring the mixture to a boil over medium heat, stirring constantly, until the blueberries burst and the mixture thickens. This should take about 3-5 minutes. (5 minutes)

Remove from heat and let the blueberry filling cool to room temperature. (30 minutes)

Once the cupcakes are completely cool, cut a small hole in the top center of each cupcake using a paring knife. (5 minutes)

Spoon or pipe the cooled blueberry filling into the holes, filling them generously. (5 minutes)

For the frosting, in a clean bowl, beat 1/2 cup (1 stick) of softened butter until smooth. Gradually beat in the confectioners' sugar, 1/2 cup at a time, until fully incorporated. (7 minutes)

Add the strawberry extract, vanilla extract, and heavy whipping cream and beat until the frosting is light and fluffy. (3 minutes)

Gently stir in 4 drops of blue food coloring, creating a delicate blue-white marbled effect. Avoid overmixing for the best visual appeal. (2 minutes)

Pipe the frosting onto the top of each cupcake, creating a swirl or decorative design. (10 minutes)

Cut the blue wedge-shaped candies into triangles to resemble shark fins. Place one fin on top of each frosted cupcake. (10 minutes)