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Root Beer Float Cupcakes Recipe

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This recipe for Root Beer Float Cupcakes, by , is from Pinterest Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter
3 eggs
2 1/2 cups all­purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 tablespoon root beer extract
1/2 teaspoon vanilla
1 1/4 cups root beer
1 recipe Float Frosting
24 root beer­flavor hard candies (optional)
12 colorful straws, cut in half (optional)
Float Frosting
1/4 cup butter
3/4 cup vanilla ice cream
1/2 teaspoon vanilla
4 cups powdered sugar

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.

 

 

 

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