Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
Add dry ingredients to your mixing bowl and whisk. Set aside.
Add milk, oil, vanilla and egg in a medium size bowl. Blend together. Add wet ingredients to the dry ingredients and mix until combined.
Toss blueberries with cornstarch. Stir blueberries into cupcake batter. Fill cupcake liners 1/2 full. Bake 15-17 minutes or until done. Remove cupcakes from oven. Cool in pan for 5 minutes. Remove from cupcake pan and cool completely before frosting.
Vanilla Buttercream Frosting
1 stick of butter, softened*
1/2 cup of Crisco shortening
4 cups of powdered sugar
2 teaspoons of vanilla
2-3 teaspoons milk
Blend butter and shortening together. *If you are using salted butter, you do not need to add anymore salt. If you are using unsalted butter, add up to a teaspoon to the butter shortening mixture. Slowly add powdered sugar to the butter/shortening mixture. Blend to combine. Add vanilla and milk according to the desired consistency for piping on cupcakes. As always, I used a Wilton 1M tip to decorate my cupcakes. Garnish with a stemmed maraschino cherry and blueberry. Enjoy!
I grew up watching Shirley Temple movies with my Mom. When my parents and I went out for dinner, I always enjoyed a Shirley Temple kiddie cocktail. I took elements from her kiddie cocktail. For that reason, I pay homage to a wonderful child movie star that grew up to be a wonderful woman.
1 2/3 cup sugar
1 3/4 Tablespoon Baking Powder
2 3/4 cup cake flour
1 teaspoon salt
1 1/2 sticks soft butter, room temperature
4 egg whites
1 whole egg
2 teaspoons vanilla
1 1/2 teaspoon almond extract
1 cup buttermilk
Preheat oven to 350 degrees. Prepare 2 8 or 9 inch cake pans with grease and flour and parchment paper. In a mixing bowl, whisk together all dry ingredients. Add butter and blend until mixed. Add egg whites, one at a time and blend. Add whole egg and combine. Add extracts and buttermilk, mix well. Divide equally between cake pans and bake for 23 -26 minutes or until done. Cool cake completely before frosting.
2 8 ounce blocks of cream cheese
1 jar of maraschino cherry juice
1 quart of heavy whipping cream
2 pounds of powdered sugar
6 or more drops of red food coloring, optional
Maraschino cherries with stems for garnish
Chill mixing bowl and attachment for a minimum of 30 minutes in refrigerator. Beat cream cheese and cherry juice together. Slowly add whipping cream and beat until firm peaks form. Add powdered sugar and food coloring. Frost cake and garnish with cherries if desired. Cake must be stored in refrigerator.