Foodie Friday – Shirley Temple Cupcakes

I thought it was about time we dip into the deserts!  This is one of my favorite recipes, along with Cadbury Creme Egg cupcakes, they are a fun take on the best drink ever as a child.  I remember going out for dinner and occassionally being allowed to get a fancy drink and savouring every drop, it was a real treat.  So now as an adult, while I find grenadine way to sweet for my old ass, this take on a classic brings back wonderful memories.  I hope you enjoy the Shirley Temple Cupcakes, here is my recipe, which will make 12.

Shirley Temple Cupcakes Copyright Janette Shearer
Shirley Temple Cupcakes Copyright Janette Shearer

For the cupcakes:

  • 1 and 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup 7-Up or Cherry 7-up if you’re lucky enough to find it, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon maraschino cherry juice
  • Red food coloring

For the Buttercream frosting:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • Pinch salt
  • 2 and 1/2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon maraschino cherry juice

1. For the cupcakes: Preheat the oven to 350 degrees, and prepare a cupcake pan with your plain paper liners.

2. In a large bowl, whisk together 1 and 1/2 cups of flour, baking powder, and salt.  Put over to the side.

3. Combine the butter and sugar together and beat, until fluffy, about 2-3 minutes.

4. Add the eggs, one at a time, mixing well after each addition.

5.  Alternate adding half of the flour mixture and half of the 7-Up, mixing well and scraping down the sides of the bowl as necessary.  Repeat until the flour and Cherry 7-Up are completely added to the batter.

6. Add the vanilla mix well.

7.  Separate 3/4 cup of the cupcake batter in a separate small bowl and add the remaining 1 tablespoon of flour, maraschino cherry juice, and red food colouring (to your desired tint, I find it takes a lot to get that real red color).

8. Pour the red cupcake batter into your liners, about 1-2 teaspoons per cupcake, gently smoothing out the batter to make sure it is flat.

9. Once the red batter is in place, evenly distribute the remaining cupcake batter among the cupcake liners, trying to not to mix the two batters.

10. Bake for 15-20 minutes, or until a toothpic inserted in the middle comes out clean.  Let cool completely before frosting.

11. For the Buttercream Frosting: Cream the butter until light and fluffy, about 2-3 minutes.

12. Add the pinch of salt, powdered (confectioners’) sugar, vanilla, lemon juice, and maraschino cherry juice, adding more powdered sugar as necessary for your desired piping consistency.

13.  Spread the icing on your cooled cupcakes and garnish with a maraschino cherry.

These will satisfy anyone’s sweet tooth, and I really like to use the buttercream frosting to keep some of the sweetness at bay but these are fun for all ages both parents and kids.  Of course, you could always do half boozy cupcakes and add some alcohol and the other half plain for the kids, just make sure you mark which are which.

* The featured image with the drinks is not mine and was borrowed from which features a lovely recipe on how to make Shirley Temples. They make for lovely mommy daughter date drinks!

Happy Foodie Friday everyone!




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