Root Beer Float Cupcakes with Fluffy Root Beer Cream Frosting
Cupcakes
23 flat bottom ice cream cones
2 1/3 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine ~ softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
2/3 cup root beer ~ brand of choice (measure liquid only - not foam)
Fluffy Root Beer Cream Frosting
3/4 cup sugar
3/4 cup packed brown sugar
1/3 cup cold root beer
1/4 teaspoon cream of tartar
dash of salt
2 egg whites
1 teaspoon vanilla
In medium bowl, mix flour, baking powder, and salt. Set aside. In a large mixing bowl, beat butter with electric mixer on medium for 30 seconds. Gradually add 1 1/4 cups sugar. When well mixed, add in eggs, one at a time. Beat in 1 teaspoon vanilla. On low speed, alternate adding flour mixture and 2/3 cups root beer. beat until blended.
Divide batter evenly among cupcake liners. Fill each with a scant 1/4 cup batter.
Bake at 350 degrees for 20-25 minutes, or until golden brown and toothpick inserted into center come out clean. Cool completely.
In a heavy 3-quart saucepan, mix all frosting ingredients EXCEPT vanilla. Beat with mixer on high for 1 minute, scraping constantly. Place over low heat. Beat on high speed for about 10 minutes, or until stiff peaks form. Remove from heat and add 1 teaspoon vanilla. Beat on high for 2 minutes or until fluffy.
Frost cupcakes and decorate to desire.
Decorating ideas:
Crush up root beer candies and sprinkle over top
Cut straws and poke into cupcake to make it look like a drink
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