Description
These Shirley Temple Cupcakes are a delightful treat combining sweet white cake with the nostalgic flavors of the classic Shirley Temple soda and cherry gelatin. The cupcakes boast a tender crumb infused with cherry flavor, topped with a creamy, cherry-flavored frosting that is perfectly balanced with a hint of vanilla and a subtle rosy hue. Ideal for parties or any fun occasion, these cupcakes offer a playful twist on a traditional favorite.
Ingredients
Scale
For the Cupcakes
- 1 white cake mix
- ½ cup vegetable oil
- 4 egg whites
- 1¼ to 1¾ cups Shirley Temple soda
- Cherry-flavored gelatin powder (Jell-O), divided
For the Frosting
- 2 sticks (about 1 cup) salted butter, softened
- ½ cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 cups powdered sugar
- 1 tablespoon half-and-half or whole milk
- 2 tablespoons Shirley Temple soda
- Remaining cherry gelatin (Jell-O)
- Red food coloring (optional)
Instructions
- Prepare the Oven and Tin: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners or lightly spray with non-stick spray to prevent sticking.
- Make the Cupcake Batter: In a large mixing bowl, combine the white cake mix, vegetable oil, egg whites, and 1¼ to 1¾ cups of Shirley Temple soda. Use an electric mixer to beat the ingredients until the batter becomes smooth and well blended.
- Add Cherry Flavor: Stir in half to three-quarters of the cherry gelatin powder into the batter. This will infuse authentic cherry flavor and impart a lovely rosy color to the cupcakes.
- Bake: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack. Cooling fully is important to prevent the frosting from melting when applied.
- Cream Butter and Cream Cheese: In a clean mixing bowl, beat the softened butter and cream cheese using an electric mixer until the mixture is light, fluffy, and well combined, which should take around 2 minutes.
- Add Flavorings: Mix in the vanilla extract and salt into the creamed butter and cream cheese mixture until evenly distributed.
- Stir Liquid Mixture: In a separate small cup, combine the half-and-half (or whole milk) with the Shirley Temple soda. Gradually add the remaining cherry gelatin powder to this liquid and stir until dissolved, which enhances the frosting’s cherry flavor and color.
- Add Powdered Sugar: Slowly add the powdered sugar to the frosting bowl, alternating with small amounts of the cherry soda mixture. Beat continuously until the frosting is creamy and holds stiff peaks. If a deeper pink color is desired, add a few drops of red food coloring and mix gently.
- Frost the Cupcakes: Use a piping bag to pipe the frosting onto the completely cooled cupcakes or spread the frosting with a spatula for a smooth finish.
- Finishing Touch: For a classic Shirley Temple presentation, optionally top each cupcake with a maraschino cherry.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- You can adjust the amount of Shirley Temple soda in the batter to achieve your preferred consistency.
- Red food coloring is optional but enhances the visual appeal of the frosting.
- Maraschino cherries on top add a charming and authentic Shirley Temple touch.
