Tuesday, February 1, 2011

Rootbeer Float Cupcakes

This must be the easiest dessert to make known to mankind, yet, you will have grown, seasoned adults wanting seconds! Everyone loves some good, old fashioned root beer and the great thing about these cupcakes is that both the frosting and the cake part are rippling with that all-American flavor! Zip zip.

I made these for my husband's birthday party since he is such a root beer aficionado and always has been. Seemed like an appropriate thing, right?


Rootbeer Float Cupcakes

1 cup favorite rootbeer drink

1 white cake mix

Rootbeer Buttercream Frosting

1 square butter, softened at room temperature

½ lb powdered sugar

1 tsp root beer extract

1-3 Tbsp milk

Preheat oven to 350. Mix the rootbeer in with the cake mix, stirring until well-combined (yes, you read me correctly: no eggs, no oil, etc). Using an ice-cream scoop, place batter into cupcake liners and bake until done to the touch- anywhere from 14-19 minutes. Rest in cupcake pan for 10 minutes and then allow to cool completely on a wire rack.

For the frosting, cream butter with an electric mixer. Slowly add powdered sugar and extract, then gradually, the milk. If it’s too runny, add more sugar and alternatively, if it’s too thick, add more milk. I like mine extremely creamy and thick, so I tend to add as little milk as possible.

Frost cooled cupcakes with a heaping pile of frosting.

No comments: