Rootbeer Float Cupcakes!! 🍥 by Jodi Johnson - Musely
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Rootbeer Float Cupcakes!! 🍥

posted in Food & Drink > Recipes
03/28/2014
  • These are not actual root beer floats. You got me. Man, I can't get anything past you guys. Ok so these are just root beer float flavored cupcakes. But if that's a big let down for you... uh... did you miss the part where I said root beer float flavored cupcakes!?
    These are not actual root beer floats. You got me. Man, I can't get anything past you guys. Ok so these are just root beer float flavored cupcakes. But if that's a big let down for you... uh... did you miss the part where I said root beer float flavored cupcakes!?
  • 2 2/3 cups flour
    2 cups sugar
    1/4 cup cocoa
    2 teaspoons baking soda
    1/2 teaspoon salt
    1 tablespoon root beer extract
    2/3 cup oil
    2 teaspoons vinegar
    2 cups water

  • Here's the secret ingredient: root beer extract. If you can't find root beer extract where you live, see if you can find sassafras extract. It's a VERY similar flavor.
    Here's the secret ingredient: root beer extract. If you can't find root beer extract where you live, see if you can find sassafras extract. It's a VERY similar flavor.
  • In a bowl whisk together the dry ingredients (the first 5 listed above). In another bowl stir together the wet ingredients (the last 4 listed above). Pour the wet ingredients in with the dry and stir until just combined and nearly no lumps remain.

  • This batter will be quite liquid. Pour the batter into prepared cupcake pans so that each cup is 2/3 full. Bake at 350°F for 18-20 minutes, or until a toothpick insert in a cupcake comes out clean.
    This batter will be quite liquid. Pour the batter into prepared cupcake pans so that each cup is 2/3 full. Bake at 350°F for 18-20 minutes, or until a toothpick insert in a cupcake comes out clean.
  • Sometimes recipe development can be a disappointing thing. Here you can see my deflated first attempt. I adjusted ingredient amounts (to the ones listed above) and...
    Sometimes recipe development can be a disappointing thing. Here you can see my deflated first attempt. I adjusted ingredient amounts (to the ones listed above) and...
  • Batch #2 was perfect. Don't be afraid to be adventurous in the kitchen (and life). Mistakes are just opportunities to learn and grow.
    Batch #2 was perfect. Don't be afraid to be adventurous in the kitchen (and life). Mistakes are just opportunities to learn and grow.
  • Root Beer Butter cream Frosting, makes 2 1/2 cups

    1 cup (two sticks) softened butter
    3 teaspoons root beer extract
    2 1/2 cups powdered sugar
    1 teaspoon cream (I used half and half)

  • Whip together the softened butter and extract until well combined and almost fluffy. Begin incorporating the powdered sugar, 1/2 cup at a time, mixing in between. If you find the frosting gets too thick add a little cream. Pipe onto cooled cupcakes.
    Whip together the softened butter and extract until well combined and almost fluffy. Begin incorporating the powdered sugar, 1/2 cup at a time, mixing in between. If you find the frosting gets too thick add a little cream. Pipe onto cooled cupcakes.
  • You can top these with cherries and paper straws if you're really wanting to try to conjure up that float look. We bought our paper straws from Etsy and cut them to fit the cupcakes. Enjoy!
    You can top these with cherries and paper straws if you're really wanting to try to conjure up that float look. We bought our paper straws from Etsy and cut them to fit the cupcakes. Enjoy!
  • Please hit like👍if you like my posts!! Add me as a friend for more great posts you will I've everyday!💚 Have a great day!😋

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