Wednesday, October 3, 2012

Root Beer Float Cupcakes

Did you know that October is National Dessert Month???!!! I'm thinking we need to celebrate!

There are two ways you can celebrate National Dessert Month: The first is come in to our store and get some amazing cookies!

The second is to stay right here on our blog. Every week on Wednesday, I will be posting a new dessert recipe that I've tried so you don't have to, I'm nice like that!

This weeks recipe is Root Beer Float Cupcakes. Our daughter had a birthday last week and she requested a Root Beer Cake, but I had no trouble getting her to change her mind and have these instead! I really loved how simple this recipe was. Only two ingredients for the cake part! I was kind of nervous that they wouldn't work, we tend to have problems with our oven getting cakes and things to rise, but they turned out great, and so yummy! I loved this recipe, next I want to try using orange soda and a butter cream frosting to get kind of a Dreamsicle effect.

Root Beer Float Cupcakes
101 Gourmet Cupcakes in 10 Minutes by Wendy Paul pg 101

Cupcakes

1 white cake mix
1 cup root beer

Mix these two items together. Put batter in cupcake liners, filling each about 3/4 full. Bake at 350 degrees for 15-18 minutes, when done, cake should spring back when lightly touched. Allow to cool in pan for about 5 minutes and then remove to a wire rack to cool completely. Frost.



Root Beer Butter Cream Frosting
101 Gourmet Cupcakes in 10 Minutes by Wendy Paul pg 154

1 stick of butter, room temperature
3 3/4 cups powdered sugar
3-4 tablespoons milk, depends on how thick you want it
1 tsp root beer flavoring

Place butter in a large mixing bowl, beat for about 30 seconds, or until the butter is light and fluffy. Add your sugar (you should add with the mixer stopped for a smaller mess!), milk and root beer flavoring. Mix the frosting, you want to start out with a slower speed and increase the speed as the frosting gets creamy. I add the milk really slowly, I start with just a splash, then add more as needed to make the frosting the consistency that I want. 

The recipe says that you should get 18-20 cupcakes out of one cake mix, I only got 12, so I grabbed another cake mix that I had, which happened to be French Vanilla flavored and used it also, it worked just as well as the white and I had the 2 dozen cupcakes that I wanted. I also ended up needing triple the frosting to frost them the way I did. Worked out great. Then I took some bendy straws, cut off the top third and poked them into the cupcakes. So cute and simple!


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