Chocolate Root Beer Float Cupcakes

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So, I found this stuff called root beer concentrate and ordered it off Amazon to make these yummy-looking root beer float cupcakes. The concentrate came, and I was super excited to make these. I followed a recipe from howsweetitis.com and made these. As I opened one to “test it out” it just crumbled, but I didn’t have a problem with this the next day when I took them to my class. My teacher liked them, and my friend described them as tasting remarkably like root beer floats (that was the goal, I guess). So basically they were really good. Strange, but good. Plus, I got to drink the half-can of root beer leftover from the recipe:) So, if you’re looking for a great combination of your two favorite things (root beer and cupcakes), make these:

Root Beer Float Cupcakes (makes about 24):

  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 cup + 2 tablespoon heavy cream
  • 1 cup butter, melted
  • 2 teaspoon vanilla extract
  • 4 tablespoons sour cream
  • 2 1/4 cups all purpose flour
  • 1/2 cup dark cocoa powder
  • 2 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons root beer concentrate
  • 2/3 cup root beer

 Preheat oven to 350 degrees. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth. Line a muffin tin with liners and fill each cup 2/3 full with batter. Bake for 15-18 minutes. Let cool before frosting. 

Vanilla and Root Beer Frosting

  • 3 sticks butter, softened
  • 8 cups powdered sugar
  • 2 tablespoon vanilla extract
  • 4 tablespoons milk
  • 1/2 teaspoon root beer concentrate

In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1 cup in the mixer. Set vanilla frosting aside. Add root beer concentrate to remaining frosting in the bowl and beat until it comes together. Fill the cupcakes with the root beer frosting by cutting a small hole at the top of each cupcake and filling the cupcake with the filling. Frost the cupcakes with the vanilla frosting and don’t forget to top the cupcakes with a cherry.

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