It’s Shark Week. Apparently this annual effort to educate people about sharks – breaking down misconceptions established by movies like Jaws (terrifying, I tell you) – has been a Discovery Channel staple since 1988. Happy 36th anniversary, Shark Week. To celebrate, I baked these shark-themed cupcakes, a basic chocolate cupcake with some vanilla almond buttercream and a sugar cookie fin.

Despite being completely terrified by Great Whites thanks less to Jaws and more to their generally creepy appearance, I actually really like sharks, especially the small ones in aquariums. They always look serene, just kind of gliding around in the tanks. Here’s to you, serene sharks. Maybe someday I’ll be less terrified by your enormous, razor-mouthed cousins.

Ingredients

For the fin cookies

• 8 tablespoons butter, softened
• 1 cup sugar
• 1 egg
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

For the cupcakes

• 1 1/2 cups flour
• 3 tablespoons cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 3 tablespoons vegetable oil
• 1 cup water

For the frosting

• 12 tablespoons butter, at room temperature
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• Blue food coloring

Preparation

Start by making your fin cookie dough, as it can chill while you bake your cupcakes and make your frosting.

Cream together butter and sugar until fluffy. Add egg and beat well. Add vanilla and almond extracts and about half the flour mixture, beating until combined; beat in remaining flour. Form dough into a disc and wrap in plastic; chill for 30-45 minutes.

Make your cupcakes:  Preheat oven to 350 degrees. Line cupcake pans with paper liners; this recipe makes 14-15 cupcakes.

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Mix until well-blended, then make three wells for the wet ingredients.

Place vinegar, vanilla, and vegetable oil into the wells; add water and mix until the batter is smooth. The mixture will bubble up slightly when you add the water, so just keep mixing until you get a smooth consistency in the batter, which will be fairly thin.

Using a 1/4 cup measure, fill cupcake wells about half full. Bake for 18-22 minutes, until a cake tester comes out clean. Cool in pan for a few minutes, then remove from pan and cool completely on wire racks. Cool completely before frosting.

While cupcakes are cooling, bake your fin cookies. Roll out dough to about 1/8 inch thickness and cut into circles using a large, 4-inch round cutter. Cut each circle into fourths, then using a fluted cutter, slice off a small portion of the dough to create your fin shape. Place on a foil or parchment-lined baking sheet and bake for 10-11 minutes, until edges are just golden. Remove from oven and cool completely before adding to your cupcakes.

While fin cookies are cooling, make your frosting. Beat butter and powdered sugar on low speed until the sugar is fully incorporated into the butter. Add vanilla and almond extracts and beat to combine. Tint frosting blue; I used both a light blue and dark blue color to swirl together to make my waves. Fit a large piping bag with a large closed star tip (I use the Wilton 1M) and pipe frosting back and forth in a zigzag on each cupcake, then top with a fin cookie. I’m waiting to put all my fins on until just before I serve these, so the cookies don’t get soggy, which can happen because of the buttercream. Store in an airtight container at room temperature for 2-3 days.