 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Tastes like a root beer float. Ingredients:
2 1/2 cups old-fashioned style root beer (like a&w or dads) |
''''you will need a little more root beer for the top of the cupcakes later |
2 tsp. vanilla extract |
2 cups dark brown sugar |
1 cup butter |
2 eggs |
3 cups all purpose flour |
1 tbl. baking powder |
2 tsp. baking soda |
1 tsp. salt |
''''''root beer glaze |
2 cups confectioners sugar |
1/3 cup root beer (more or less) |
whip together till smooth |
'''''buttercream frosting |
1 cup confectioners sugar |
2 tbl butter (softened) |
2 tsp vanilla |
whip together till smooth |
Directions:
1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer and vanilla. Set aside.
3. In a separate bowl, combine flour, baking soda, baking powder and salt. Set Aside
4. In a separate mixing bowl, cream together butter and sugar until light and fluffy.
5. Add eggs to butter sugar mixture, mix until smooth
6. Mix with mixer on lowest speed, s l o w l y pour in root beer mixture.
7. Mix until smooth and lump free. Stir frequently with spatula.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Do not be tempted to use more than 24 cupcake cups!
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare butter cream frosting and root beer glaze in separate bowls.
11. When cupcakes are done, let them cool for about 10 minutes.
12. While still slightly warm, pour 1 tsp root beer over each cupcake. Pour on slowly to allow root beer to soak in.
13. Wait about 5minutes to let root beer soak into cupcakes.
14. Pour a teaspoon of glaze on each cupcake
15. When the glaze sets a bit, about 5 minutes, put a dollop of buttercream frosting atop each cupcake.
|
|