{"id":10184,"date":"2019-12-13T13:52:00","date_gmt":"2019-12-13T19:52:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2011\/03\/shirley-temple-cupcakes\/"},"modified":"2020-02-01T15:58:31","modified_gmt":"2020-02-01T21:58:31","slug":"shirley-temple-cupcakes","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/shirley-temple-cupcakes\/","title":{"rendered":"Shirley Temple Cupcakes"},"content":{"rendered":"

Shirley Temple cupcakes are perfect celebration cupcakes for kids when you need something classier than funfetti cupcakes<\/a>! Shirley Temple cupcakes are inspired by the Shirley Temple cocktail<\/a> and contain grenadine<\/a>, lemon, and lime.<\/p>\n

\"Shirley
\nI remember that, as a kid, it felt so grown-up to be able to go up to the bar at a wedding and order a cocktail. The drink of choice for all the kids was always a Shirley Temple. The cocktail is made with lemon-lime soda and grenadine, and always topped with a maraschino cherry<\/a>.<\/p>\n

These Shirley Temple cupcakes are moist and light (they use a similar base recipe to my perfect vanilla cupcakes<\/a>). They are flavored with fresh lemon and lime zest. And, of course, there is grenadine in both the cupcakes and the frosting.<\/p>\n

Special Ingredients for Shirley Temple Cupcakes<\/h2>\n

\"Myles<\/p>\n

You can’t make a Shirley Temple cupcake without grenadine and maraschino cherries<\/strong>.<\/p>\n

You should be able to find both of these items at a grocery store or wherever you buy your alcohol.<\/p>\n

However, if you have the time, I highly recommend making both grenadine<\/a> and the maraschino cherries<\/a> from scratch<\/em>. The store-bought versions of both typically contain lots of red dye and high-fructose corn syrup. When you make them from scratch, you can make them naturally using pomegranate juice.<\/p>\n

How to Make Shirley Temple Cupcakes<\/h2>\n

These cupcakes use the same basic techniques as all of my cupcake recipes. If you are new to baking cupcakes, check out my post on how to make cupcakes<\/a> before jumping into this recipe.<\/p>\n

The recipe starts by mixing all of your dry ingredients. This includes the lemon and lime zest. The easiest way to zest is with a microplane zester [paid link]<\/a>. However, to get the best flavor out of your zest, follow my guide on how to zest a lemon<\/a>.<\/p>\n

\"Zesting<\/p>\n

This recipe uses two kinds of fat – butter and oil.<\/strong> The butter gives the cupcakes that important buttery flavor and the oil keeps them moist.<\/p>\n

First, mix the room temperature butter into your dry ingredients. Then, add the oil in along with the eggs, sour cream, and vanilla.<\/p>\n

\"Cracking<\/p>\n

Grenadine and water get added last. The batter ends up being liquidy – this is normal.<\/em><\/p>\n

Bake the cupcakes for about 14 minutes or until a toothpick comes out clean.<\/p>\n

Shirley Temple Frosting<\/h2>\n

\"Shirley<\/p>\n

I make this Shirley Temple frosting the same way that I make my vanilla buttercream<\/a>. Instead of flavoring the frosting with vanilla, I flavor it with grenadine. It makes it such a nice pretty color, too!<\/p>\n

For the best success with this frosting:<\/p>\n