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Shirley Temple Cupcakes Recipe

Shirley Temple Cupcakes
Shirley Temple Cupcakes
Shirley Temple cupcakes give a cherry burst sure to make you smile.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 ½ c all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter, softened
  • 1 c sugar
  • 2 large eggs, room temperature
  • ½ c Cherry 7-Up, or regular 7-Up with maraschino cherry juice, room temperature
  • ½ tsp vanilla extract
  • 1 tbs all purpose flour
  • 1 tbs maraschino cherry juice
  • 1 to 2 drops red food coloring

Frosting ingredients

  • 1 stick unsalted butter, softened
  • Pinch of salt
  • 2 ½ c powdered sugar
  • ¼ tsp vanilla extract
  • ½ tsp lemon juice
  • 2 tbs maraschino cherry juice

Instructions

  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Beat the butter and sugar until pale and creamy.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Alternately add the flour mixture and the Cherry 7-Up, beginning and ending with the flour. Add the vanilla extract and mix well.
  6. Take ¾ cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food coloring (to your desired tint).
  7. Evenly distribute the red cupcake batter among your prepared liners, about 1 to 2 teaspoons per liner, gently smoothing out the batter.
  8. Spoon the remaining batter into prepared muffin tin, making sure not to mix the two batters.
  9. Bake for 15 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  10. To make the frosting, cream the butter until pale and fluffy.
  11. Add the pinch of salt, powdered sugar, vanilla extract, lemon juice, and maraschino cherry juice into the bowl.
  12. Incorporate the ingredients and beat for about 2-3 minutes. Add more powdered sugar should you desire a thicker consistency.
  13. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.