Tue, 04/15/2008 - 07:46 — penny
We had special visitors this weekend, so I broke out the hollandaise and cupcakes. (I forgot how much butter is in hollandaise! Soo yummy though!) Kat really likes root beer, so I thought root beer float cupcakes would be awesome. Plus, I've been eyeing this recipe from TeamSugar for a while now. However, I could not find root beer schnapps in town for the life of me. So I decided to use the root beer concentrate I found at Smith's. So I modified the recipe accordingly. They turned out great!
Root Beer Float Cupcakes
1 and 1/4 cups root beer
2 tsp. root beer concentrate
1 cups dark brown sugar
1/2 cup butter
1 eggs
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Root Beer Glaze
2 cups confectioners sugar
1/4 cup root beer
2 tsp root beer concentrate
4 tsp. vegetable oil
You will need plain root beer (1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( see end of recipe)
Directions
1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer extract, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. Fill halfway.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. Remove cupcakes from wrappers and place on plates. Pour a spoonful of glaze on each.
12.When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each.
Made 18 cupcakes.
Vanilla Buttercream Icing
* 1/2 cup shortening
* 1/2 cup butter
* 3 1/2 cups powdered sugar, sifted if clumpy
* 1 1/2 teaspoons vanilla extract
* 1/4 cup milk