Directions: |
Directions:Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, line twenty four 21/2inch muffin cups with paper
liners. In a medium bowl stir together flour, baking powder, and
salt. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter
with an electric mixer on medium to high speed for 30 seconds.
Gradually add sugar, about 1/4 cup at a time, beating on medium
speed until combined. Scrape sides of bowl; beat on medium speed
about 2 minutes more or until light and fluffy. Add eggs, one at a
time, beating well after each addition. Beat in root beer extract and
vanilla. Alternately add flour mixture and root beer to butter
mixture, beating on low speed after each addition just until
combined.
Spoon batter into prepared muffin cups, filling each twothirds to
threefourths full. Use the back of a spoon to smooth out batter in
cups.
Bake for 15 to 17 minutes or until a toothpick inserted in centers
comes out clean. Cool cupcakes in muffin cups on wire racks for
10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Pipe or spread Float Frosting over cupcakes. If desired, top each
cupcake with a root beerflavor candy and a straw half. Makes 24
(21/2inch) cupcakes.
Allow butter to stand at room temperature for 30 minutes. Allow
ice cream to stand at room temperature for 10 minutes. In a large
mixing bowl beat butter with an electric mixer on medium speed
until fluffy. Beat in 1/2 cup of the ice cream and the vanilla.
Gradually beat in powdered sugar. If necessary, stir in enough of
the remaining ice cream, 1 tablespoon at a time, to make frosting
piping or spreading consistency. |
This recipe for Root Beer Float Cupcakes is from