Shirley Temple Cupcakes W/Lemon-Lime Cream Cheese Frosting |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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From the cupcake project blog. You can make a Roy Rogers cupcake by subbing the 7-up with coke, and the lemon and lime extract with cola extract. Top this cupcake with the frosting, then a cherry. Ingredients:
1 cup sprite |
1 cup grenadine |
2 teaspoons apple cider vinegar |
1 1/2 cups sugar |
2/3 cup canola oil |
2 2/3 cups flour |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
1/4 cup butter, at room temperature |
1 (8 ounce) package cream cheese, at room temperature |
4 cups powdered sugar |
1/8 teaspoon lemon extract |
1/8 teaspoon lime extract |
Directions:
1. For the cupcakes:.
2. Combine soda, grenadine, and vinegar and let stand for a few minutes. Add sugar and oil and whisk vigorously until slightly frothy. In a separate bowl, mix flour, baking soda, and baking powder. Add flour mixture to the first bowl. Be careful not to over-mix.
3. This should make 24 cupcakes. Fill cupcake liners about 1/2 way. They will rise a lot! Bake for 20 minutes at 350 degrees.
4. For the frosting:.
5. Make sure butter and cream cheese are at room temperature. Cream the butter and cream cheese. Sift in 4 C of powdered sugar. Add extracts.
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