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Shirley Temple cupcakes
Shirley Temple cupcakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate cupcakes with exquisite icing designs like twirls and swirls for an irresistible finish!
Ingredients:
  • 125g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 2 eggs
  • 65g (1/4 cup) sour cream
  • 60ml (1/4 cup) milk
  • 225g (1 1/2 cups) plain flour
  • 4.00 gm baking powder
  • 60ml (1/4 cup) lemon juice
  • 40.00 gm caster sugar, extra
  • 12 maraschino cherries, to decorate
  • 6 mini chocolate cream wafers, halved
  • Icing sugar, to dust
  • 250g unsalted butter, at room temperature
  • 450g (3 cups) icing sugar
  • 40.00 ml grenadine syrup
  • Pinch of salt
Instructions:
  • Preheat your oven to 160C/140C fan forced. Line twelve 125ml (1/2 cup) muffin pans with paper cases for perfectly-baked muffins.
  • In a bowl, use an electric mixer to beat butter and sugar until pale and creamy. Mix in lemon rind. Add eggs one at a time, beating well after each addition. Alternate adding and stirring in sour cream, milk, flour, and baking powder. Divide the mixture among pans and bake for 20 minutes until a skewer comes out clean.
  • While you wait, mix the juice and additional sugar in a small saucepan over low heat. Cook and stir for 5 minutes, or until the sugar dissolves and the syrup slightly thickens.
  • Coat cakes with warm syrup and let them cool completely.
  • Beat pale butter in a bowl using electric beaters. Gradually add icing sugar, beating between each addition. Mix in grenadine and salt. Beat until smooth.
  • Pipe buttercream onto cupcakes using a 5mm star nozzle, then top each with a cherry and wafer before dusting with icing sugar.

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