Shirley Temple Cupcakes

Posted by: Annie

Growing up, my sisters and I were not really allowed to have soda. Soda was reserved for "special occasions," like when we had birthday parties, or the occasional babysitter (poor babysitter.) So, on the occasions we were allowed to have it, it was a a BIG DEAL. 

Typically the no soda rule applied to when we ate out in restaurants, but on the rare occasion we were given the "go," I can remember choosing a Shirley Temple. I think my main motivation behind ordering this classic drink was because I adored the maraschino cherries that came on top. When considering recipes to make for Valentine's Day, Shirley Temples came to mind - specifically, a recipe for Shirley Temple cupcakes that I had discovered on The Curvy Carrot a few months back.

These cupcakes are delicious and festive, and are the perfect addition to your Valentine's Day celebration.

What you will need:

For the Cupcakes:

1 1/2 cup flour, plus 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, room temperature
1/2 cup cherry 7-Up
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
Red food coloring

For the buttercream frosting:

1 stick unsalted butter, room temperature
Pinch salt
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon fresh lemon juice
1 tablespoon maraschino cherry juice

For garnish:

12 maraschino cherries

Preheat oven to 350 degrees, and line a cupcake pan with paper liners.

In a large bowl, combine 1 1/2 cup flour, baking powder, and salt and whisk. Set aside.

Using a stand mixer and paddle attachment, beat butter and sugar until light and fluffy, approximately 2-3 minutes. Add eggs one at a time, and combine well.

Lower the speed of the mixer and add half the flour mixture. Next, add half of the 7-Up and continue to alternate adding flour and 7-Up until completely added. Next add vanilla and almond extracts, and mix well.

Remove 3/4 cup of the batter and place in a small bowl. Add flour, cherry juice, and food coloring (to desired red color.) Distribute red batter to the bottom of each cupcake liner (approximately 2-3 teaspoons per liner.)

Top with remaining cupcake batter, being careful not to mix the two. Bake for 15-20 minutes, or until a toothpick comes out clean. Be careful not to over-bake.

For the frosting, using a stand mixer, cream butter for 2-3 minutes until light and fluffy. Reduce the speed to low and add salt, powdered sugar, extracts, lemon juice, and maraschino juice. Frost cupcakes, and top with a maraschino cherry.

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Source: The Curvy Carrot