Description
Delight in these Shirley Temple Cherry Cupcakes, a fun and flavorful twist on classic cherry cupcakes infused with grenadine syrup and maraschino cherries. Perfectly moist with a light, fluffy frosting that features a hint of grenadine, these cupcakes make a fantastic treat for parties and special occasions.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
- 1/4 cup grenadine syrup
- 1/3 cup finely chopped maraschino cherries, drained
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons grenadine syrup
- 1 to 2 tablespoons milk
- Whole maraschino cherries for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to combine thoroughly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, which takes about 3-4 minutes with an electric mixer.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla and almond extracts along with the grenadine syrup for flavor.
- Combine Wet and Dry: Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cupcakes.
- Fold in Cherries: Gently fold the finely chopped, well-drained maraschino cherries into the batter to evenly distribute them without crushing.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin before frosting to prevent melting the frosting.
- Prepare Frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, beating until creamy. Mix in the grenadine syrup and then add milk one tablespoon at a time until the frosting is fluffy and pipeable.
- Frost and Garnish: Frost the cooled cupcakes evenly and top each with a whole maraschino cherry for a classic Shirley Temple look and added burst of flavor.
Notes
- Ensure maraschino cherries are well-drained to avoid excess moisture that could affect cupcake texture.
- For an added twist, incorporate a tablespoon of lemon-lime soda into the batter for extra flavor and lightness.
- Store the cupcakes in an airtight container at room temperature to keep them fresh for up to 2 days.
