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How to make Shirley Temple cupcakes

Yield = 12
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 125g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 1 tablespoon finely grated lemon rind
  • 2 eggs
  • 65g (1/4 cup) sour cream
  • 60ml (1/4 cup) milk
  • 225g (1 1/2 cups) plain flour
  • 1 teaspoon baking powder
  • 60ml (1/4 cup) lemon juice
  • 2 tablespoons caster sugar, extra
  • 12 maraschino cherries, to decorate
  • 6 mini chocolate cream wafers, halved
  • Icing sugar, to dust

Grenadine buttercream

  • 250g unsalted butter, at room temperature
  • 450g (3 cups) icing sugar
  • 2 tablespoons grenadine syrup
  • Pinch of salt

Method

  • Step 1 Preheat oven to 160C/140C fan forced. Line twelve 125ml (1/2 cup) muffin pans with paper cases.
  • Step 2 Use electric beaters to beat butter and sugar in a bowl until pale and creamy. Add lemon rind. Beat to combine. Add eggs, 1 at a time, beating well after each addition. Add sour cream, milk, four and baking powder, in alternating batches, stirring until just combined. Divide among prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
  • Step 3 Meanwhile, combine the juice and extra sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly.
  • Step 4 Brush hot syrup over the top of cakes. Set aside to cool completely.
  • Step 5 For buttercream, use electric beaters to beat butter in a bowl until very pale. Add icing sugar in batches, beating to combine. Add grenadine and salt. Beat until smooth.
  • Step 6 Use a piping bag with a 5mm star nozzle to pipe drops of the buttercream on the cupcakes. Top with a cherry and wafer. Dust with icing sugar.