Root Beer Float Cupcakes

Have your root beer float in cupcake form! These extra moist vanilla cupcakes are topped with root beer frosting and drizzled with sweet root beer caramel.

Today’s recipe was inspired by my favorite childhood treat. I would sit on the high swivel stool at the front counter of my godmother’s café and indulge myself in scoops of vanilla ice cream swimming in root beer. Today’s root beer float cupcakes give you all of those delicious flavors in an easy to eat, single serve cake.

If you’ve ever enjoyed a cold bubbly root beer float, I suggest making these cupcakes. They’re an exact replica with root beer and vanilla flavors, all mixed into a cupcake. Just one bite and all of your troubles will melt away.

Childhood happiness wrapped in a cupcake!

For today’s cupcake I used a basic vanilla recipe. A good vanilla extract is key to getting an intense vanilla flavor. You could even use vanilla bean paste if you have some on hand. The paste will speckle the cupcakes with tiny flecks of vanilla bean, mimicking vanilla ice cream.

A couple of important things you need to do to ensure you get the moistest cupcakes possible: melt the butter instead of softening it and use room temperature eggs. Cold eggs are extremely difficult to work into the batter. If you remember these two little things, you will have the most moist and buttery cupcakes ever.

The frosting I used for these root beer float cupcakes starts with a basic vanilla buttercream recipe. I replaced the vanilla with root beer concentrate. You can find it at your local supermarket with all the other extracts. This frosting is so good; I was eating it by the spoonful.

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