Cherry 7UP Cupcakes
Makes 12-14
Ingredients
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 cup Cherry 7UP
3/4 teaspoons maraschino cherry juice or syrup
1 1/4 cup + 2 tablespoons all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Extra Cherry 7UP for drizzling
Method
Preheat oven to 350F. Line cupcake pan with paper liners.
Beat butter on medium speed for 30 seconds. Add sugar; beat on medium-high until light and fluffy. Add eggs one at a time; scrape the sides of the bowl between each addition.
Whisk together flour, baking powder and salt in a separate bowl. Add to butter mixture. Mix on low for 5 seconds.
Add Chery 7 UP and cherry juice or syrup. Mix to combine.
Fill cupcake liners evenly with batter, about 2/3′s full (I actually went about 3/4′s full).
Bake for 18-20 minutes or until a cake tester comes out clean.
Immediately after baking, poke deep holes – but not all the way through – each cupcake with toothpick or fork, and slowly drizzle approximately one teaspoon over cupcake. Let sit to absorb and completely cool before frosting.
Cherry 7UP Buttercream
Frosts 12-14 cupcakes
Ingredients
1/2 cup butter
2-2 1/2 cups confectioners’ sugar
1 tablespoon Cherry 7UP
1 teaspoon maraschino cherry juice or syrup
Red food coloring gel (optional)
Method
Sift confectioners’ sugar into a bowl or onto parchment paper.
Beat butter at medium-high speed until creamy. Add half of the sugar, mix on low for 5 seconds.
Add Cherry 7UP and cherry juice or syrup. Beat until combined.
Add food coloring, if desired, for a pinker hue.
Gradually add remaining sugar until a proper consistency and sweetness is reached.
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