ROOT BEER FLOAT CUPCAKES

 

Who doesn't enjoy a Root Beer Float?

 

 

CUPCAKES:



makes 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons root beer concentrate
1/3 cup root beer
1/2 cup heavy cream
1/2 cup butter, melted
2 tablespoons sour cream

Preheat oven to 350 degrees.

In a bowl, whisk the egg and brown sugar together until smooth and no lumps remain. Add the cream, butter, and vanilla, and mix until well combined. Stir in the sour cream. In a separate bowl, sift all the dry ingredients together, then add the dry mixture to the wet mixture. Add the root beer concentrate and the root beer. Mix until the batter is smooth. Line a muffin tin with liners and using an ice cream scoop, add batter to each cup. Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Cool completely, then core the center. I use a small pumpkin carving knife to core. 





My husband brought me this bottle of root beer for the batter.

 

 

VANILLA ICE CREAM FROSTING FILLING:

 

1/2 cup (1 stick) butter, softened at room temperature

1 tsp vanilla extract

4 cups powdered sugar

1/3 cup vanilla ice cream, softened

 

Beat the butter in a large bowl with an electric mixer until light and fluffy. Add the vanilla extract and blend well. Slowly add in the confectioners' sugar, and alternate with the vanilla ice cream until desired consistency is reached. Scoop into a piping bag, and pipe into the center of each cored cupcake.

 

 

ROOT BEER FROSTING:

 

1/2 cup (1 stick) butter, softened at room temperature
1/2 teaspoon root beer concentrate
1 box (16 ounces) confectioners' sugar, sifted
1/4 heavy cream

Beat the butter in a large bowl with electric mixer until light and fluffy. Addthe root beer concentrate, and mix well. Gradually add the confectioners' sugar, beating until well blended after each addition.  Add the heavy cream, and beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional cream. Scoop into piping bag and pipe onto cupcakes.

I garnished these with large sugar gems and alternated root beer and cream soda jelly beans. You may also add a halved pixie stix for a straw effect.