Shirley Temple Cupcakes

Who doesn't love a light, fluffy cupcake?
I know I do!
I wanted to make a "Shirley Temple" cupcake using 7Up, but didn't want it to be heavy like the typical 7Up pound cake.
So, after some experimenting and trying to come up with my own "from scratch" recipe, I failed miserably.
Nothing could keep moist and light and fluffy.
Finally, I turned to a cake mix as a base.
If you work with a boxed cake mix it can come out so entirely different than what it suggests on the box.
These are one of those magical box cake recipes...just dolled up a bit :)

I was going to go all "jell-o poke cake style and prick them and pour in some grenadine, but I decided to just add it to some of the batter and put it at the bottom. 

I was super happy with the results, and these are my winning Shirley Temple cupcake recipe...for now.

Shirley Temple Cupcakes

{printable recipe}

1 box white cake mix

1/3 cup oil

3 eggs

1 cup 7Up, warm

2-3 tablespoons cherry grenadine syrup

Frosting:

1 cup butter, softened

2 lbs. powdered sugar

1/2 cup milk

2-3 tablespoons maraschino cherry syrup

18 maraschino cherries

Preheat oven to 350

Mix together the cake mix, oil and eggs.

Pour in the 7Up slowly and mix until combined. 

Measure 1 1/2 cups of the batter and put in a separate bowl.

Add the grenadine syrup to the batter you separated.

Mix until it is combined.

Place a the cherry batter to cover the bottom of 18 cupcake liners

Fill the remaining 2/3rds of the cupcake liner with the plain batter. 

Bake for 12-14 minutes, until golden brown.

Let cool completely on a wire rack.

In a mixing bowl, cream butter, mix it for 2-3 minutes to get fluffy.

Add the powdered sugar, milk and cherry juice to reach your desired pink tint and cherry flavor. 

Keep beating the frosting until it is fluffy and holds a soft peak.

Pipe onto cooled cupcakes.

Dry the maraschino cherries on paper towels to absorb the excess juice.

Garnish the cupcakes with a cherry on each, if desired.