Hello again! So part 2 of the last baking adventure I had and here it goes… Earlier I posted up the recipe to the soft snickerdoodles so that everyone can enjoy a good (and delicious) recipe. It wasn’t too complicated and I made sure each step was easy to understand. Like I said before, the recipes are very kid-friendly.
The cupcakes were part of a surprise for a friend’s birthday because Shirley Temples are one of the favorite drinks when we go out to eat on the town. It’s also a classic non-alcoholic drink using Sprite (or 7-up) mixed with maraschino cherry juice, or sometimes even with grenadine. Thus, I am so glad to have come across such an exquisite recipe that is pretty unknown except for a small number of people. I had actually thought of making the Cherry Limeade cupcake, but because my friend is allergic to certain types of foods, I thought I would keep it simple.
Shirley Temple Cupcakes
adapted from: http://www.therepressedpastrychef.com
Yields 12-18 cupcakes, depending on size of muffin pan
1 cup Sprite Zero (I used regular Sprite; just a little more sugar)
3/4 cup sugar
1/3 cup vegetable oil
1 1/3 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
1. Preheat the oven at 350 degrees F.
2. Combine the flour, baking soda, and baking powder.
3. Combine the Sprite, sugar, and oil, and whisk vigorously.
4. Combine both wet and dry ingredients well, but don’t overbeat.
5. Pour mixture halfway into cupcake liners. They will rise, so 1/2-3/4 of the way is good.
6. Bake for 10-15 mins, give or take a few minutes depending on the altitude and oven ranges.
For the frosting:
a little grenadine
your favorite buttercream frosting (I used mine from a recipe I found online with Magnolia Bakery)
dry Maraschino cherries, chopped (I squeezed most of the juice out with a towel)
optional: Maraschino cherries & cut-down straws, for garnishing
1. Let your cupcakes cool for 10mins or longer so the frosting won’t melt.
2. Mix in the chopped cherry bits into your buttercream frosting, and frost your cupcakes.
3. Top with garnishings if you prefer. I cut a few bendy straws as well as topped the cupcakes off with a Maraschino cherry to give the look of a Shirley Temple drink.
I had done the cupcakes the night before and frosted the morning after so that the flavors would mellow together. I have heard the flavors will intensify overnight. You can also add in grated lemon zest for more flavor, but I omitted them because I didn’t have any lemons with me. The icing was literally the perfect topping on the cake. The lemony-lime flavor of the cake (“sour” portion) and the sweetness of the frosting balanced out; plus, the cake was very moist.
Needless to say, those who were able to enjoy, or got a chance to grab, some of the cupcakes, really enjoyed devouring them. It was something different than most, not only for the flavor but for the ingredients and cherries mixed into the frosting. The chopped cherries gave the frosting a little more texture and spiced up the would-be mundane regular frosting on most store-bought cupcakes. All in all, the cupcake was rather enjoyable. Also I have heard from one of my cousins that he also used the extra frosting I gave him with the snickerdoodles, and “they were heavenly” (direct quoting here). Until the next posting, happy eatings!