Shirley Temple Cupcakes

The delicious drink perfect for recovering alcoholics - now available as a cupcake!  This recipe is so wonderful - the cake is moist, and the frosty is incredibly creamy, so I felt obligated to share it with you all (internet world).

Ingredients
Cake
1 1/2 cups flour + 1 tbs flour
1/2 butter (1 stick), softened
1 cup sugar
2 eggs
1/2 cup 7-Up (room temperature)
1 tsp vanilla extract
1 1/2 tbs maraschino cherry juice
Red food coloring

Frosting
1/2 cup butter (1 stick), softened
2 1/2 cups confectioner's sugar (more or less, depending on the consistency you like)
1/2 tsp vanilla extract
1 tbs maraschino cherry juice
12 maraschino cherries (I patted mine dry on a paper towel so the excess juice wouldn't mess up the frosting, but that's probably not a necessary step)

Directions
Preheat the oven to 350 degrees and line one cupcake tin (makes 12 cupcakes).  Cream the butter and sugar together until smooth, then add the eggs and beat them in.  Add half a cup of the flour, the 7-Up, then the other half cup of flour and the vanilla, and beat thoroughly.  Separate half a cup of the batter, add the remaining tablespoon of flour, the maraschino cherry juice, and a few drops of red food coloring.  Mix thoroughly, then spread the mixture evenly in the bottom of the 12 cupcake liners.  Fill the liners with the rest of the batter, then bake for about 15-17 minutes (or until a toothpick inserted in the middle comes out clean).
Frosting:  Beat the butter until creamy, then gradually add in the confectioner's sugar (while beating).  Add the vanilla extract and maraschino cherry juice, and beat until combined.  After the cupcakes have cooled, frost them, then put a cherry on top of each one.