Shirley Temple Cupcakes

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Greetings!

Happy (almost) summer! The last time I posted, there were mounds of snow everywhere, but now I am happy to report that there is not a single flake of snow on the ground. Therefore, it’s time for a summer-y post!

That means it’s time for Shirley Temple cupcakes! Who doesn’t love grenadine syrup in a lemon-lime soda? Yum! For my interpretation, I made a lemon lime base with a grenadine buttercream.

Xoxo,
JJC

Recipe
Cake, yield 12
1 1/2 cup of all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup of buttermilk
1/4 cup Sprite or Ginger Ale
1 teaspoon of vanilla extract
1 teaspoon lime juice
1 teaspoon lemon juice
1/2 cup of butter, room temperature
3/4 cup of sugar
2 eggs

1. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a measuring cup, combine the buttermilk, vanilla extract, Sprite, lime juice, and lemon juice.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition. Consistency should be similar to a pudding.
6. Fill cupcake liners about 2/3 full.
7. Bake at 325F for about 17-20 minutes or until a toothpick comes out clean.

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Lime Grenadine Buttercream Frosting
3/4 cup unsalted butter (1½ stick)
1 teaspoon vanilla
2-3 cups confectioner’s sugar
4 tablespoons cream
2 tablespoons grenadine
1 teaspoon lime juice.

1. Whip the butter until it is light and fluffy.
2. Mix in the liquids and confectioner’s sugar until it is at a desired consistency.
3. Frost cupcakes and decorate.
4. Enjoy!

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Raspberry and Lemon Cupcakes

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It has been quite awhile since my last blog post! In the month since the minions cupcake, I have been traveling and also moved to a new apartment in Washington DC. I really like this new apartment, and my three roommates are awesome! We all love cooking and baking and somehow brought all of our kitchen appliances and supplies. The best when making cupcakes is having four sets of measuring cups, two different hand mixers, and six large mixing bowls. Excessive? Maybe, but I’m not complaining.

This recipe I tried because a friend suggested it. In the past I made lemon cupcakes with a raspberry filling, but these are the reverse of them. I loved the light fruity taste of the raspberry cake was even better than the lemon cake, and the seeds of the raspberries give a nice crunch to it. The frosting I made had a light sweet and sour lemon flavoring, which complimented the raspberry cake nicely.

Xo,
JJC

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Recipe

Cake, Yield 24
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
2 eggs
1 cup raspberry preserves (or mashed fresh raspberries)

1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In a medium bowl, combine the buttermilk and vanilla extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fold in the raspberry preserves, and continue to mix
7. Fill 24 cupcake liners about 2/3 full.
8. Bake at 325F for about 22 minutes or until a toothpick comes out clean.

Frosting
3/4 cup butter, room temperature
1/4 cup milk with 2 tablespoons of dissolved cornstarch
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
~3 1/2 cups confectioners sugar

1. Whip the butter until it is light and fluffy.
2. Mix in the liquids and the confectioner’s sugar until it is at a desired consistency.

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