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.