Wednesday, July 11, 2012

Shirley Temple Cupcakes

Last week, I whipped up these Shirley Temple Cupcakes for a Baby Shower! They are super simple, light and fluffy with a cherry flavored icing topped with a maraschino cherry! Simply delicious! 

For the cupcakes:

1 box white cake mix 
1 cup lemon-lime pop (I used Faygo)
3 eggs 
1/3 cup vegetable oil 
3 tablespoons maraschino cherry juice 

1. Preheat oven to 350 degrees. Line 24 cupcake tins with cupcakes liners. Combine cake mix, pop, eggs, oil and cherry juice into mixing bowl. Mix on medium until well combined. Fill cupcake liners between 1/2 and 2/3 full. Bake for 23-25 minutes or until toothpick inserted comes out clean.

For the frosting: 

2 sticks butter, softened 
5 cups powdered sugar 
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tsp. fresh lemon juice 
2 tablespoons maraschino cherry juice 

Buttercream frosting recipe from A Bitchin' Kitchen

1. Cream butter 2 to 3 minutes until light and fluffy. Add powdered sugar, extracts, lemon juice, and cherry juice. Mix on low until combined. Pipe onto cupcakes. 


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