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Moon Mist Shark Cupcakes

Inspired by the iconic Nova Scotia ice cream flavour, these cupcakes are colourful, sweet, and sure to put a smile on any kid's face.
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Prep Time 45 minutes
Cook Time 45 minutes
Assembly 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Canadian
Ingredients Method Video

Ingredients
  

Moon Mist cake
  • 215 g all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt
  • 63 g unsalted butter room temperature
  • ¾ cup whole milk
  • 133 g granulated sugar
  • ¼ cup neutral flavoured oil such as grapeseed
  • ½ tsp vanilla extract
  • 1 large egg
  • 1 tbsp Greek yogurt or sour cream
  • 5 drops purple food gel
  • 5 drops pink food gel
  • ¼ tsp LorAnn's grape flavouring oil
  • 5 drops yellow food gel
  • ¼ tsp LorAnn's banana cream flavouring oil
  • 5 drops sky blue food gel
  • ¼ tsp LorAnn's bubblegum flavouring oil
Waffle Cone Shark Fins
  • 3 large egg whites
  • 1 ½ tsp vanilla extract
  • 28 g honey
  • 35 g brown sugar
  • 50 g granulated sugar
  • ¼ tsp fine sea salt
  • ¼ tsp baking soda
  • 85 g all-purpose flour
Caramel Waffle Cone Filling
  • 75 g heavy (whipping) cream
  • 20 g whole milk
  • ½ tsp vanilla extract
  • 20 g corn syrup
  • pinch fine sea salt
  • 38 g granulated sugar
  • 40 g corn syrup
  • 26 g unsalted butter room temperature
  • 75 g crushed waffle cone bits use leftovers from waffle cone shark fins
Bubblegum Whipped Cream Frosting
  • 2 cups heavy (whipping) cream
  • 2 tbsp instant vanilla pudding mix
  • 5-10 drops sky blue food gel
  • 5-10 drops LorAnn's banana cream flavouring oil
  • 5-10 drops LorAnn's grape flavouring oil
  • 5-10 drops LorAnn's bubble gum flavouring oil
  • blue sanding sugar or sprinkles optional, for decoration

Method
 

Moon Mist Cupcakes
  1. Preheat the oven to 325˚F (160˚C). Line a muffin pan with paper liners. Add 215 g all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp fine sea salt to the bowl of a stand mixer fitted with a paddle attachment, and mix on low speed until combined.
  2. Add 63 g unsalted butter and mix on medium speed until the mixture looks sandy. Add ¾ cup whole milk, 133 g granulated sugar, ¼ cup neutral flavoured oil, ½ tsp vanilla extract, 1 large egg and 1 tbsp Greek yogurt or sour cream and mix until well combined.
  3. Divide roughly between 3 bowls (this doesn't have to be exact, just eyeball it). To the first bowl, add 5 drops purple food gel5 drops pink food gel, and ¼ tsp LorAnn's grape flavouring oil and mix. To the second bowl, add 5 drops yellow food gel and ¼ tsp LorAnn's banana cream flavouring oil and mix. To the third bowl, add 5 drops sky blue food gel and ¼ tsp LorAnn's bubblegum flavouring oil and mix. Adjust the colours as desired.
  4. Add one small scoop of each colour of batter to each muffin cup, and swirl with a toothpick for a marbled effect. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Allow to cool completely on a wire rack before filling or decorating.
Waffle Cone Shark Fins
  1. Preheat a waffle cone maker, and place a silicone mat on a heat-proof surface. In a medium bowl, whisk together 3 large egg whites, 1 ½ tsp vanilla extract, 28 g honey, 35 g brown sugar, 50 g granulated sugar, ¼ tsp fine sea salt and ¼ tsp baking soda until combined. Sift in 85 g all-purpose flour and fold in until combined.
  2. Add a couple tablespoons to the waffle cone maker. Close, and cook for 3-4 minutes or until cooked through and golden brown.
  3. Immediately remove the waffle and place it on the silicone mat. While the waffle is still warm, use a circular cookie cutter about 2-3" in diameter to cut out a pair of overlapping circles to make crescent moon shapes. Use a knife to cut the crescent moons into shark fins. You may need to go over the cuts a few times before they go through. It's very important to cut the shapes out while the waffle is still warm, or it may crack.
  4. Save the waffle cone scraps for use in the caramel waffle cone filling.
Caramel Waffle Cone Filling
  1. Take the leftover waffle cone scraps from making shark fins and crush them in a Ziploc bag with a rolling pin, or in a food processor. Aim for irregularly-sized pieces (no larger than ¼").
  2. Add 75 g heavy (whipping) cream, 20 g whole milk, ½ tsp vanilla extract, 20 g corn syrup and pinch fine sea salt to a small saucepan and stir together. Gently warm over medium-low heat. You want this mixture to be nice and warm by the time you're ready to add it to the caramel, but don't bring it to a boil.
  3. While the milk mixture is warming, add 38 g granulated sugar and 40 g corn syrup to another saucepan. Cook over high heat until it reaches a deep amber colour, swirling the pan carefully to help the sugar colour evenly.
  4. Carefully pour in the warm milk mixture (it will bubble and spatter), and clip on a candy thermometer. Cook until the mixture reaches 225˚F (107˚C). Remove from the heat, and stir in 26 g unsalted butter until melted and smooth. Fold in 75 g crushed waffle cone bits.
Bubblegum Whipped Cream Frosting
  1. Add 2 cups heavy (whipping) cream and 2 tbsp instant vanilla pudding mix to the bowl of a stand mixer fitted with a whisk attachment or a large bowl if using a hand mixer. Whip to stiff peaks.
  2. Add 5-10 drops sky blue food gel, followed by 5-10 drops LorAnn's banana cream flavouring oil, 5-10 drops LorAnn's grape flavouring oil, and 5-10 drops LorAnn's bubble gum flavouring oil. You may want to add the flavouring oils just a little at a time and mix them in, test the flavour, and decide if you want to add more flavour.
Assemble and Decorate
  1. Remove the center from a cupcake using a cupcake coring tool or an extra large piping tip. Fill the cavity with some caramel waffle cone filling, then pipe a couple large swirls of bubblegum whipped cream frosting. Sprinkle on some blue sanding sugar or sprinkles if you like, then nestle in a waffle cone shark fin.

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