Cherry 7up Cupcakes

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.