Root Beer Float Cupcakes Recipe
I am pretty sure that vanilla bean paste
is one of my favorite flavorings in the world. Just look what it does for these
cupcakes. The beautiful little specks add suck depth and flavor to the frosting.
It's summer and so root beer floats are perfect for this time of year because
they're cold and creamy. If you were feeling so inclined you could also just
refrigerate these cupcakes and serve them cold. Same thing right? :)
These are a quick and easy recipe and
they're fun for kids, mostly because kids love cupcakes, pretty much any
cupcake. :) If you can find it then some root beer flavoring might add a bigger
burst of flavor which would go nicely with the vanilla bean frosting. The root
beer flavor right now is a light flavor which is complemented by the frosting.
This recipe only makes 6 cupcakes so it's perfect for a small group of people
or if you want to have several desserts and not to many of each. Happy Baking!
Root Beer Float Cupcakes
Makes 6
Ingredients:
- - ¼ cup unsalted butter, room temperature
- - ½ cup granulated sugar
- - 1 whole egg
- - ¾ cup all-purpose flour
- - 1 teaspoon baking powder
- - ¼ cup root beer
- - 1 ½ cups powdered sugar
- - ¼ cup unsalted butter, room temperature
- - 1-2 tablespoons milk
- - 1 teaspoon vanilla bean paste (or vanilla extract)
Directions:
1. Preheat oven to 350F. Line a 12-cup muffin pan
with cupcake liners, set aside.
2. Using a mixer blend together the butter and sugar
on medium speed for 2 minutes. The mixture will be light and fluffy. Scrape the
sides and bottom of bowl.
3. Add in the eggs, one at a time, mixing after each
until blended. Scrape the sides and bottom of bowl.
4. Add the flour and baking powder and mix until well
blended. Add the root beer and mix at low-medium until well blended and smooth,
about 30 seconds.
5. Evenly divide the batter between the 12-cup muffin
pan filling each cup about 2/3 full. Bake the cupcakes for 23-25 minutes or
until a toothpick inserted the cake comes out clean. Remove the cupcakes from
oven and let cool on a wire rack.
6. While the cupcakes are cooling prepare the
frosting. In a large mixer bowl blend 3/4 cup butter with 1 cup powdered sugar
on low speed until it starts to come together, about 30 seconds. Add in the
rest of the powdered sugar one cup at a time, mixing until mostly blended.
After all of the powdered sugar has been added then add in the milk until the
frosting reaches the desired consistency. Mix in the vanilla bean paste.
7. Pipe or spread the
frosting on the cupcakes. Serve.
This is an original recipe
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