Preheat oven to 350 degrees F. Place cupcake liners in a cupcake pan. Double the liners. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.

Separate the eggs. In another bowl or stand mixer, whisk together the wet ingredients until combined. The batter will be lumpy.

Add the wet ingredients to the dry ingredients. Mix until combined. Distribute the batter evenly into cupcake liners, filling each paper with mix about 2/3 of the way up.

Bake for about 22 minutes or till a toothpick comes out clean.

Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment.

Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.

Add a tablespoon of the cream while mixing on low. Beat until you have an even, fluffy consistency. Add in blue in half of the icing and mix till desired color is reached.

Place blue and white into a piping bag with a star tip and pipe upward all along the cupcake then in the center. Insert shark fin into the top middle.