Shirley Temple Cupcakes

These Shirley Temple cupcakes are divine! 



1/2 cup unsalted sweet cream butter softened
2 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 3/4 cups sugar
1 tsp vanilla bean paste

1 tsp lime zest

1 tsp lime extract

maraschino cherries and juice to dip cupcakes in

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Preheat oven to 350 degrees.
Set up your cupcake pan with liners
Using a medium bowl, whisk flour, baking powder, and salt.
In a separate large mixing bowl, beat butter with an electric mixer or Kitchenaid on medium to high for 30 seconds.
Now add sugar, vanilla, lime zest and extract to the butter and beat until combined.
Add eggs one at a time, beating well after each addition.
Alternate, the flour mixture and milk to butter mixture, beating on low speed until everything is well mixed together
Fill the cupcake pan liners 2/3 with cake batter
Bake for 18-20 minutes.
Remove cupcakes from pan and allow to cool on a wire rack for 30 minutes before dipping into the cherry juice.

lime Frosting

1 c unsalted sweet cream butter

3 c powder sugar

1 tsp lime extract

3 tbs heavy whipping cream

In large mixing bowl, beat butter and lime extract on high speed until fluffy
Add 3 cups of sugar, one at a time.

add in heavy cream if frosting is looking like sugar pebbles.
Scrape the sides to get all of the sugar.

Mix until your frosting is stiff and wont fall off the whisk.

Pipe the cupcake using a star tip and top with green sprinkles and a cherry

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