Shirley Temple Cupcakes

Another entry into the cocktail cupcake line, except this one is good for everyone! I remember when I was little and always wanted to order a Shirley Temple when we would go out to dinner. It made me feel grown up and fancy, kinda like how we would drink sparkling cider from wine glasses on holidays (I still do this actually!). So I figured this would be a good fun summertime cupcake.

Cupcake Ingredients:

* 1 1/2 Cups + 1 Tablespoon Flour
* 1 Teaspoon Baking Powder
* 1/2 Teaspoon Salt
* 1/2 Cup Butter
* 1 Cup Sugar
* 1/2 Cup 7 Up
* 1/2 Teaspoon Almond Extract
* 1/2 Teaspoon Vanilla Extract
* Tablespoon Grenadine
* Red Food Coloring

***The original recipe called for Cherry 7Up, but I could only find it in a 12 pack which I didn't want, so I just used 7Up with some grenadine. The recipe also called for Maraschino Cherry Juice, but I used Grenadine instead. I figured they would work about the same right?***

* Preheat oven to 350 Degrees F and line a muffin pan with liners.

* Whisk together the 1 1/2 Cups of Flour, Baking Powder, and Salt. Set aside.

* In the bowl of your mixer, beat Butter and Sugar until creamy.

* Add Eggs one at a time, beating well after each addition.

* Add half the Flour mixture.

* Followed by the 7Up.

* Then the rest of the Flour mix.

* Add the Vanilla and Almond Extracts and Mix well.

* Remove most of the batter to a separate bowl, leaving about 1/4 behind in the mixing bowl.

* Add the 1 Tablespoon of Flour, Grenadine, and Red Food Color (as little or as much as you want)

* Spoon the Red batter to the bottom of the cupcake liners.

* Then top with the rest of the batter. Cover the red batter completely so it doesn't bake up the sides. You want the red just at the bottom of the cupcakes.

* Bake for approx. 20 minutes.

* Let cool on wire rack before frosting.

Frosting Ingredients:

* 1/2 Cup Butter
* Pinch of Salt
* 2 1/2 Cups Powdered Sugar
* 1/4 Teaspoon Vanilla Extract
* 1/4 Teaspoon Almond Extract
* 1 Teaspoon Lemon Juice
* 1 Tablespoon Grenadine

* In the bowl of your mixer, cream butter until smooth.

* Add Powdered Sugar slowly and beat well.

* Add Salt, Vanilla, Almond Extract, and Grenadine. Beat well.

***After the frosting was made and while still waiting for the cupcakes to cool, I decided to have a Shirley Temple***

Decorating:

* Enjoy!!!