Tag Archives: shirley temple

Shirley Temple Cupcakes

17 Jun

School’s out! I’m free! And it’s on to a summer of great western adventures…stay tuned!

Anyway, our last faculty meeting was Wednesday, and in the hopes of making it cute and party-like, I brought cupcakes. As it turns out, my cupcakes lent a definite cuteness but, unfortunately, a party-like atmosphere was not to be attained. In fact, we’re having a follow-up meeting later this week–I won’t ask you to stay tuned for that.

I thought what we really needed was a stiff drink, but as that is generally (always) frowned upon on campus, a Shirley Temple was the next best thing.

Shirley Temple Cupcakes

Adapted from The Curvy Carrot

Printable Recipe

1 1/2 cups plus 1 tablespoon flour, divided

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1/2 cup Cherry 7-Up

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 tablespoon Maraschino cherry juice

7 drops red food coloring

Preheat oven to 350°. Prepare a muffin tin with paper liners. In a large bowl, whisk together 1 1/2 cup flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add in vanilla and almond extracts and mix to combine. With the mixer running on low, alternate adding the dry ingredients with the 7-Up.

Transfer about 3/4 cup of batter to a small bowl. Using a spoon, mix in the Maraschino cherry juice and additional tablespoon of flour. Stir in the red food coloring. Distribute the pink mixture evenly among the prepared muffin tins, about 1 1/2 teaspoon per tin. Using the back of a spoon that’s been dipped in water, spread the pink batter so that it lays flat on the bottom of each tin. Then, using am ice cream scoop, divide the uncolored batter amongst the tins. Bake about 17-20 minutes, until a toothpick inserted comes out clean.

Cherry Buttercream Frosting

1 cup unsalted butter, softened

pinch of salt

5 cups powdered sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 teaspoons lemon juice

2 tablespoons Maraschino cherry juice

In a stand mixer, beat butter until light and fluffy. Slowly mix in powdered sugar and increase speed to beat on medium for about 2 minutes. Add the remaining ingredients and continue to beat on medium high until frosting reaches the right consistency. Pipe on frosting and garnish with a stemmed Maraschino cherry.

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