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 FLOAT CUPCAKES
Root Beer Float Cupcakes bring the old-fashioned flavor of root beer to a cupcake dessert. Each bite of this sweet cupcake recipe will take you back to the soda fountain!
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 16
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch 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 two-thirds to three-fourths 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 beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes. Float Frosting
- 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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 45 g, Cholesterol 49 mg, Protein 2 g, SaturatedFat 5 g, Sodium 155 mg, Sugar 35 g, Fat 9 g, ServingSize 24 (2-1/2 inch) cupcakes, UnsaturatedFat 2 g
ROOTBEER FLOAT CUPCAKES
Steps:
- Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.
- Mix together cake mix with the root beer, extract, oil and eggs until well combined. Spoon batter into each paper liner, filling them about 2/3 full. Bake for 15-18 minutes. Cool completely.
- For the frosting, beat together all ingredients using an electric mixer until smooth. Pipe onto cupcakes. Top with a cherry and garnish with a straw, if desired.
Nutrition Facts : Calories 266 kcal, Carbohydrate 36 g, Protein 2 g, Fat 13 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 41 mg, Sodium 200 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
ROOT BEER FLOAT CUPCAKES
Deliciously moist root beer butter cupcakes with a rich flavor. These Root Beer Float Cupcakes are made with root beer cream cheese buttercream frosting and pack plenty of root beer flavor.
Provided by Jessica (swankyrecipes.com)
Categories Dessert
Time 57m
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees F. Line a muffin tin pan with paper cups; set aside.2. In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.3. With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.4. In a medium bowl, whisk together sour cream, root beer, eggs, root beer extract/concentrate, and butter extract.5. With the mixer on low, slowly pour mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down sides of bowl with a spatula and stir to mix.6. Spoon 2 1/2 tablespoons cake batter into each cupcake. Carefully drop muffin tin pan against counter top to rid batter of air bubbles. Bake in oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.To make the frosting1. Meanwhile, make the frosting. In a bowl fit with a mixer, beat butter, powdered confectioner's sugar, salt, and root beer flavoring. Once smooth, turn mixer up to medium and beat in chunks of cream cheese and shortening. Mix frosting until smooth. Beat in brown gel food coloring. More coloring can be used to achieve a darker brown color. 2. Fill pastry bag with a cupcake tip and frost each cupcake. Frosting may need to be chilled in pastry bag to create same design as photos. Also, I used a Russian Ball Tip to frost each cupcake. See notes on where to buy, otherwise, any cupcake tip will do.3. Chill frosted cupcakes then top with cherry and paper straw.4. Cupcakes need to be chilled until 30 minutes before serving.
Nutrition Facts : Calories 366 kcal, Carbohydrate 40 g, Protein 2 g, Fat 23 g, SaturatedFat 10 g, TransFat 2 g, Cholesterol 50 mg, Sodium 161 mg, Fiber 1 g, Sugar 32 g, UnsaturatedFat 10 g, ServingSize 1 serving
ROOT BEER FLOAT CUPCAKES
Soda craving? These Root Beer Float Cupcakes topped with a whipped cream frosting and root beer syrup (and a cherry, obviously) will totally hit the spot!
Provided by Sues
Categories Dessert
Time 48m
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees and line a cupcake pan with paper liners.
- Cream butter and sugar in the bowl of a stand mixer or in a bowl with a hand mixer, until light and fluffy.
- In a separate medium-sized bowl, whisk flour, baking powder, and salt together.
- Slowly mix the dry ingredients into the butter and sugar mixture, alternating with milk and root beer. Add root beer extract and mix until just blended. The batter will be thick.
- In a separate large bowl, whisk egg whites with a hand mixer until stiff peaks form.
- Gently fold whipped egg whites into the batter until fully combined.
- Divide batter evenly among paper liners in prepared pan, filling each about 3/4 of the way full.
- Bake for about 16-18 minutes, until a toothpick comes out clean. After cooling in the pan for a few minutes, move cupcakes to wire rack to cool completely.
- Fill a pastry bag with whipped cream frosting and pipe frosting around cupcake. If you don't have any pastry bags, you can use a ziplock bag with the corner cut off for easy piping.
- Drizzle root beer syrup over cupcakes and top with maraschino cherries.
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 MUG CAKES
I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny's for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic - or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.
Provided by Carla Hall
Categories dessert
Time 1h30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
- Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
- Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
- For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
- For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
- Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
- To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.
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