1tablespoonhalf and half or whole milk - not pictured
2tablespoonsShirley Temple soda
Cherry Jello - divided
Red food coloring - optional
Instructions
Preheat oven to 350 degrees. Spray or line a standard muffin tin.
Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, egg whites, and soda, and mix on medium until well incorporated. Mix in *1/2-3/4 of the jello.
Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Directions for Frosting:
In a large mixing bowl, using an electric hand or stand mixer, cream the butter, and cream cheese, and beat until light and fluffy (about 2 minutes).
Mix in the vanilla extract and salt.
Mix the half and half or milk and Shirley Temple soda together. (If you don’t, the carbonation in the soda will break your frosting)
Mix in the remaining jello.
Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the liquid mixture from Step 7 in between each cup. Continue to mix for 1-2 minutes or until creamy and forms stiff peaks, but don’t overmix! Add in food coloring if desired. Start with 1-2 drops and mix. Continue until color is achieved.
Prepare piping bag and fill bag with frosting and frost your cupcakes.