Shirley Temple Cupcakes
INGREDIENTS
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For the cupcakes:
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1 and 1/2 cups plus 1 tablespoon all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon sea salt
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1/2 cup (1 stick) unsalted butter, at room temperature
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1 cup granulated sugar
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2 large eggs, at room temperature
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1/2 cup Cherry 7-Up, at room temperature
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1/2 teaspoon vanilla extract (I used half of a vanilla bean instead)
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1/2 teaspoon almond extract
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1 tablespoon maraschino cherry juice
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Red food coloring
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For the Buttercream frosting:
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1/2 cup (1 stick) unsalted butter, at room temperature
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Pinch salt
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2 and 1/2 cups powdered sugar
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1/4 teaspoon vanilla extract (used the other half of a vanilla bean)
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1/4 teaspoon almond extract
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1 teaspoon fresh lemon juice
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1 tablespoon maraschino cherry juice
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For garnish:
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12 maraschino cherries with stems
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