Tuesday, June 28, 2011

Root Beer Float Cupcakes.

I found this recipe for root beer float cupcakes by How Sweet It Is, and I could not wait to make them, I had seen root beer concentrate at the store a few times and always wondered what I could make with it.
The recipe only makes a dozen cupcakes so it's perfect for a day like this, dark and stormy so you can stay home and enjoy them with your family (or for yourself). My mom was worried about the root beer- chocolate combination but the cupcakes sure did disappear fast while I was at work...
Root Beer Float Cupcakes
makes 1 dozen
1 1/8 cups flour
1/4 cup dark cocoa powder
1 1/4 teaspoon salt
3/4  cup brown sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla 
2 teaspoons root beer concentrate
1/3 cup root beer
1/2 cup & 1 tablespoon heavy cream
2 tablespoons sour cream

Preheat the oven to 359
In a bowl, whisk egg and sugar until smooth and there isn't any lumps left. Add cream, butter and vanilla, mix until combines.
Sir in sour cream
Sift dry ingredients together and add to mixture.
Add root beer concentrate and root beer. Mix until batter is smooth
Line a muffin tin with liners
Using a heaping 1/4 cup measure, add batter to each liner.
Bake 15-18 minutes
Let them cool completely before frosting!

Vanilla & Root Beer Frosting
1 1/2 sticks of butter (softened)
4 cups powdered sugar
1 tablespoon vanilla
2 tablespoons milk
1/4 teaspoon root beer extract

In the bowl of an electric mixer, cream the butter until smooth.
On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together.
Then, add the milk and vanilla, beat until smooth.
Remove almost all the vanilla frosting, leave behind about 1/2 of a cup in the mixer.
Set aside the vanilla frosting.
Add the root beer extract to the remaining frosting and beat until it comes together.
Prep two pastry bags or spoons will work too, fill one with each frosting and wait until the cupcakes have completely cooled.
Fill each cupcake with the root beer frosting and frost the tops with the vanilla.
Add hot fudge or chocolate syrup on the tops for the perfect touch.

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