ROOT BEER FLOAT CUPCAKES & FROSTING
Root Beer Float Cupcakes with Root Beer Buttercream Frosting take cupcakes to a whole new level. Easy to make and packed with flavor this recipe will have you and your guests grabbing seconds!
Provided by Janelle
Time 36m
Number Of Ingredients 15
Steps:
- Preheat oven to 325*F
- Prepare cupcake pans with paper liners.
- In a bowl mix cake mix, flour, sugar and salt.
- Slowly add root beer and blend.
- Add vegetable oil and root beer extract and blend well.
- Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
- Scoop batter into cupcake liners, filling them 3/4 full.
- Bake for 16 - 18 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes in the pan and then move to a cooling rack.
- Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
- Place whipped cream into a piping bag with a metal tip.
- Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
- Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
- To make frosting, beat butter until silky smooth.
- Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
- Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
- If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
- Pipe onto cupcakes and top with a root beer barrel candy.
Nutrition Facts : Calories 278 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 208 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ROOT BEER CUPCAKES
Root beer barrel candies and a spice cake-like batter give these cupcakes an old-fashioned flavor. Kids will especially love them! -Dot Kraemer, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 279 calories, Fat 10g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 144mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
ROOT BEER FLOAT CAKE
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 216mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
ROOT BEER FLOAT CUPCAKES
To crush the candies, place them in a resealable plastic bag. Smash with meat mallet or rolling pin.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
- Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
- Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
- Sprinkle crushed candy evenly on top of frosted cupcakes.
Nutrition Facts : Calories 228.7, Fat 8.9, SaturatedFat 2, Cholesterol 17.6, Sodium 188.8, Carbohydrate 35.6, Fiber 0.2, Sugar 28.3, Protein 1.5
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