root beer float cupcakes
(2 ratings)
If you like Root Beer, you'll love this recipe.
(2 ratings)
yield
12 cupcakes
prep time
20 Min
cook time
25 Min
Ingredients For root beer float cupcakes
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for the cupcakes
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1/2 cunsalted butter
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1 cbrown sugar, firmly packed
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1whole egg
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1egg yolk
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2 tsproot beer extract (available at u-brew stores)
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1 tsppure vanilla extract
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1 1/2 call-purpose flour
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1/2 tspbaking soda
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1 tspbaking powder
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1/2 tspsalt
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1/2 cbuttermilk
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for the frosting
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1 cwhipping cream (35% fat)
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2 Tbspbrown sugar, packed
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1 tsproot beer extract
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1 tspvanilla extract
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1 pkgdr. oetker whip-it (or other whipped cream stabilizer, 10 grams)
How To Make root beer float cupcakes
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1For the cupcakes (makes 12) Cream butter and sugar.
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2Stir in extracts.
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3Add egg and egg yolk and beat. Set aside.
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4In seperate bowl, stir together flour, baking soda, baking powder, and salt.
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5Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions.
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6Pour into a lined 12-count muffin tin.
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7Bake for 20-25 minutes, or until tooth pick inserted in middle of cupcakes comes out clean. Cool completely.
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8For the frosting - Whip all the ingredients on high until stiff peaks form. Frost cupcakes and store in refrigerator.
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9**If you cannot find a whipped cream stabilizer, I used unflavored gelatin. I placed 1 tsp. of unflavored gelatin in 2 TBLSP of cold water (in a heat proof bowl, preferably metal), then placed the gelatin mixture (still in the metal bowl) OVER a pan of boiling water until gelatin dissolved. Then let this come to room temperature. While whipping the cream pour the room temperature gelatin into the whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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