Shirley Temple Cupcakes

Since today (when I started this post) is Fat Tuesday, I thought I would make something a little decadent.  When I read the recipe for Shirley Temple Cupcakes they were for a gluten-free version.  Since I don't have gluten-free flour, I just used regular all purpose flour.  Also when I made this recipe I didn't have any 7-up on hand, but I did have a can of diet 7-up so I decided to use that.  The taste of the final product was great, so I can only imagine that regular 7-up would make them even better.  So here is the recipe.

Ingredients:
For the cupcake
1 1/2 cups plus 1 Tbsp all purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1/2 cup 7-up, at room temperature
1 tsp vanilla extract
1 Tbsp maraschino cherry juice
Several drops red food coloring

For the Frosting:
1/2 cup unsalted butter, at room temperature
1 large pinch fine sea salt
2 1/2 cups confectioners sugar
1/2 tsp vanilla extract
1 tsp freshly squeezed lemon juice
1 Tbsp maraschino cherry juice
12 maraschino cherries, patted dry with paper towel.

Directions:
1.  Preheat oven to 350 degrees F and put cupcake liners in muffin tin, should make 12 cupcakes.
2.  In large mixing bowl whisk together 1 1/2 cups flour, baking powder and salt.
3.  In bowl of an electric mixer, with paddle attachment, cream the butter and sugar on medium high speed for two minutes or until light and fluffy.
4.  Scrape down sides of bowl and add the eggs, one at a time, mixing well and scraping down the bowl after each addition.
5.  Turn the mixer to low and add half of the flour mixture, then the 7-Up and finally the rest of the flour mixture.
6.  Add the vanilla extract and mix.  Scrape the sides and bottom of the mixing bowl well to ensure all the ingredients are fully incorporated.  (The batter will be thick).
7.  Take 1/2 cup of batter and put in a small bowl.  Add the remaining 1 Tbsp flour, the maraschino cherry juice, and enough red food coloring to turn the batter red.  Stir well.  Divide the red mixture evenly between the cupcake cups (I used a small cookie scoop and then flattened the mixture).

8.  Gently spoon the remaining batter on top of the red batter trying not to mix the two colors.

9.  Bake for 15 to 20 minutes or until the tops of the cupcakes are slightly springy and a toothpick inserted into the center comes out clean.  Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

After the cupcakes have cooled completely, prepare the frosting.

1.  In a mixing bowl of an electric mixer, with paddle attachment, beat the butter and salt on high speed until creamy.
2.  Sift in the confectioners sugar and mix on low until fully combined.
3.  Add the vanilla, lemon juice, and maraschino cherry juice.  Mix to combine.  (I had to add extra cherry juice to make the frosting smooth enough to spread).

I thought these cupcakes tasted good and looked pretty.  I don't usually make cupcakes from scratch (I like using a cake mix).  So I thought it was a lot of steps to get the two layers, especially since it only makes 12 cupcakes.  The cake part is dense but you can taste the lemon/lime of the 7-up and the cherry.  The frosting is also really good with a nice cherry flavor with the hint of lemon.  I think I would make them again for a special occasion, but not as an everyday treat (too much work).

4.  Frost cupcakes and top with a maraschino cherry.