ROOT BEER FLOAT CUPCAKES

ROOT BEER FLOAT CUPCAKES
Here you have it… A tasty root beer float in cupcake form. Don’t these little cakes scream summer? I think they do and they will make for a great dessert at our summer bbqs this year.

Root Beer Float Cupcakes

Ingredients
Cupcakes:
  • 3/4 cup softened Butter
  • 3 Eggs
  • 2 1/2 cup Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 1 tbsp Root Beer Extract or 1 tsp Root Beer Concentrate
  • 1/2 tsp Vanilla
  • 1 cup Root Beer
Frosting:
  • 1 cup softened Butter
  • 3 cup Powdered Sugar
  • 3 tbsp Root Beer
  • 1 tsp Root Beer Extract or 1/4 tsp Root Beer Concentrate
  • 1 tsp Vanilla
Instructions
  1. Line muffin pans with paper liners.
  2. Preheat oven to 350.
  3. Stir together flour, salt and baking powder.
  4. Cream together butter and sugar until fluffy.
  5. Mix in eggs, root beer extract and vanilla.
  6. Gradually add in flour and root beer until just combined.
  7. Fill each cup about 2/3 full.
  8. Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
  9. Cool in pan for 10 minutes before transferring to wire rack to cool completely.
  10. Whip butter, root beer extract and vanilla for frosting until fluffy.
  11. Gradually add powdered sugar.
  12. Add root beer until you reach desired consistency.
  13. Transfer to piping bag and frost each cupcake.
  14. Top with a cherry and cut straw (optional).

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