Root Beer Cupcakes

rootbeer
Lately I have been addicted to the show Cupcake Wars on the Food Network and have been watching it so much that I've turned my mother onto the show. The one downside to watching Cupcake Wars so often is that you start to crave cupcakes and think of all sorts of crazy flavors. A few weekends ago I decided I needed to feed my crave and had to make some cupcakes. Deciding on what flavor to have was the hard part. As a kid I loved having root beer floats so I thought, why not make a root beer float cupcake. But I wanted to make it over the top by doing two different frostings. A vanilla cream cheese frosting on top, and a root beer infused butter cream inside the cupcake. I think these would also be really good with just a scoop of ice cream on top instead of icing. I'll forewarn you, these cupcakes are a little time consuming and are highly addicting!
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I added a little straw to each cupcake for fun but they sadly weren't edible. I then stored the cupcakes in the refrigerator and  when it came time to eat one I pulled it out and let sit a few minutes to come to room temp. It's funny, as I'm working on this post I swear I can smell root beer! These cupcakes are so yummy and I think you'll be really happy with them. My parent's loved them so much that my mom already requested it for our 4th of July bash!

The recipe for these cupcakes came from three different sites so I compiled them into one and included it at the bottom for you.

Please, if you have any questions about this recipe or any others leave me a comment or email me! (HERE) I'd be more than happy to answer :)

CLICK HERE FOR RECIPE

Let me share some of my tips with you before I give you the recipe. 
   - An easy way to fill cupcake tins is to put your cake batter into a large ziplock bag and cut off a tip. Then you can easily squirt batter into the muffin cups.
   - Same thing for the icing! Don't invest in a ton of pastry bags that you have to wash to reuse. Buy the icing tips and then just insert in a ziplock bag and cut off a corner till it fits snuggly in. 
   - I used a little more root beer concentrate for the butter cream and cake batter than called for, just a few drops more-not much. I wanted to really taste the root beer when I bit into the cake.
   - The recipe calls for Root Beer Extract but if you can't find it grab the Root Beer Concentrate and just cut the portion down- 2 teaspoons of extract=1/2 teaspoon concentrate
   -If you really want to make these but can't find Root Beer Concentrate, email me (HERE) and I would be happy to send some to you!
   -I 1 1/2 the cake recipe when I made it to get 18 cupcakes but the icings were more than plenty without 1 1/2 it. 


Root Beer Float Cupcakes
(yields 12 cupcakes)

- 1 Cup Rootbeer Soda (non-diet)
- 1 Teaspoon Apple Cider Vinegar
-
¾ Cup Sugar
- 1/3 Cup Canola Oil
-
½ Teaspoon Vanilla Extract
- 2 Teaspoons Root Beer Extract *(if you use root beer concentrate then only use
½ teaspoon)
- 1 1/3 Cups Flour
- ¾ Teaspoon Baking Soda
-
½ Teaspoon Baking Powder
-Pinch of Salt

  • Preheat your oven to 350 degrees F
  • Combine root beer soda and vinegar and let stand for a few minutes.
  • Add in the sugar and oil, whisking until slightly frothy.
  • Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt.  Careful not to over mix.
  • Fill cupcake liners approximately 3/4 full. (The batter will settle when adding to cupcake liners, so add a little to each cupcake and then go back and fill 3/4 full.)
  • Bake for about 18 – 22 minutes.
Root Beer Butter Cream
 
- ¾  cup butter
- 1 ½  cups powdered sugar (plus a lil extra-like half of ¼ cup)
- 1 tablespoons root beer extract
- 1 tablespoons root beer
  • Put the powdered sugar and butter into the bowl of an electric mixer. 
  • Beat until fluffy. 
  • Add the root beer extract and root beer and continue beating until it is the consistency of a light, fluffy butter cream frosting. 
  • Add more root beer extract to taste if necessary.
Vanilla Frosting

- 1 (8 ounce) cream cheese, softened
- ¼ cup butter, softened
- 4 cups powdered sugar
 
- 1 ½ teaspoon vanilla extract  (or vanilla bean paste)
  • Beat cream cheese and butter until well blended. 
  • Add powdered sugar and mix until nice and creamy 
  • Add vanilla (you could use vanilla bean paste, if you want the look of the vanilla bean flecks in frosting)

Hope you enjoy!

3 comments:

  1. HOW proffessional do you want to make your cakes look?! I meen really I'd buy them in a bakery lol. I'm not keen on root bear but they look so scrummy with the icing etc I might have to try them and just make my boyfriend fat if they're not my taste Lol xx

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  2. These look yummy! I will have to try! :)

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