Thursday, April 24, 2014

Root Beer Float Cupcakes

Oh my goodness. A vanilla bean cupcake topped with big swirls of creamy, fluffy, whipped root beer frosting. I'm in heaven. You should taste (and smell!) this cupcake. You'd be in root beer heaven too. 

I literally could not stop eating this frosting. Is it bad that I had it for dinner along with a glass of wine? Probably. But I'm pretty sure I consumed enough calories to call it dinner. Let me tell you though, it was worth every.single.calorie.

I made these for a bake sale at my husband's work. Check out this tutorial on how to package cupcakes for a bake sale. See how cute they are...

You should really go make these cupcakes. Or heck, skip the cupcakes and just make the frosting. :)

Root Beer Float Cupcakes
Servings: 22 cupcakes

Vanilla Bean Cupcakes:
1 cup granulated sugar
1 vanilla bean
1 3/4 cup cake flour (not self-rising)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, cubed and at room temperature
1/4 cup vegetable or canola oil
2 large eggs, at room temperature
1/3 cup sour cream
1 tbsp. pure vanilla extract
2/3 cup whole milk

Root Beer Frosting:
1 1/2 cups (3 sticks) unsalted butter, cubed and at room temperature
3 cups powdered sugar, sifted
1-2 tbsp. heavy whipping cream
1 1/2 tsp. root beer base, extract, or concentrate* (to taste)
Pinch of salt

Chocolate jimmies and red M&Ms for topping

(*I used HomeBrew Root Beer Soda Pop Base. I have not tried other root beer extracts or concentrates so please add to taste.)

To prepare the cupcakes, preheat the oven to 350°. Line 2 muffin pans with cupcake liners.

Add the sugar to a small bowl. Scrape out the vanilla bean seeds and add them to the bowl. Mix well and break up the vanilla bean clumps with the back of a spoon. 

In the bowl of an electric mixer fitted with a paddle attachment, mix the cake flour, baking powder, baking soda, and salt together on low. Mix in the sugar/vanilla bean mixture. Add the butter and mix on med-low speed for 3 minutes.

In a 2-cup glass measuring cup, whisk the oil, eggs, sour cream, and vanilla extract together. Add to the dry ingredients and mix on medium speed just until combined. 

With the mixer on low, slowly pour in the milk. Mix just until combined. The batter will be  liquid.

Fill the liners just over 1/2 full with the batter. (I like to use an ice cream scoop for this.) Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.

To prepare the frosting, in the bowl of an electric mixer fitted with a paddle attachment, add the butter. Mix the butter on medium speed for 8 minutes. Add the powdered sugar, heavy cream, root beer extract (to taste), and salt. Mix on low until combined, then mix on medium speed for 6 minutes. 

Transfer the frosting to a piping bag fitted with a Wilton 1M tip. Frost the cooled cupcakes. Top with chocolate jimmies and a red M&M. 

Source: cupcakes from Cupcake Project, frosting a Much Kneaded original

Disclosure: Some of the links in the post above are "affiliate links." I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Regardless, I only recommend products that I use personally.

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