ROOT BEER FLOAT CUPCAKES RECIPE RECIPES
ROOT BEER FLOAT CUPCAKES | BETTER HOMES & GARDENS
Root Beer Float Cupcakes bring the old-fashioned flavor of root beer to a cupcake dessert. Each bite of this sweet cupcake recipe will take you back to the soda fountain!
Provided by Better Homes & Gardens
Prep Time 45 minutes
Yield 24 (2-1/2 inch) cupcakes
Number Of Ingredients 12
Steps:
Nutrition Facts : Calories 268 calories, CarbohydrateContent 45 g, CholesterolContent 49 mg, FatContent 9 g, FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 5 g, SodiumContent 155 mg, SugarContent 35 g
ROOT BEER FLOAT CUPCAKES RECIPE - BETTYCROCKER.COM
Cute and creative, but not difficult to make, these cupcake cones will be the hit of the party!
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 1 hours 0 minutes
Yield 23
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Stand ice cream cones in muffin pans. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside.
- In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third a time, and 2/3 cup root beer, about half at a time, beating just until blended.
- Divide batter evenly among ice cream cones, filling each with scant 1/4 cup batter.
- Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cones from pans to cooling racks. Cool completely, about 30 minutes.
- In heavy 3-quart saucepan, mix all frosting ingredients except vanilla. Beat with electric mixer on high speed 1 minute, scraping pan constantly. Place over low heat. Beat on high speed about 10 minutes or until stiff peaks form; remove from heat. Add vanilla. Beat on high speed 2 minutes or until fluffy.
- Frost cupcakes; decorate with root beer candies. Cut about 4 inches off bottom of each straw; discard. Poke 2 straws into each cupcake.
Nutrition Facts : Calories 250 , CarbohydrateContent 39 g, CholesterolContent 50 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Cupcake, SodiumContent 220 mg, SugarContent 26 g, TransFatContent 0 g
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From midwestliving.com
Reviews 4
Total Time 2 hours 22 minutes
Category Food
Calories 246 calories per serving
- Just before serving, top each cupcake with a root beer-flavor candy or crush candies and sprinkle over cupcakes. Cut straws in half; discard bottom (straight) halves. Garnish cupcakes with a bent straw half.
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Reviews 4
Reviews 4
- Top with a cherry and cut straw (optional).
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Root beer barrel candies and a spice cake-like batter give these cupcakes an old-fashioned flavor. Kids will especially love them! —Dot Kraemer, Cape May Court House, New Jersey
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Reviews 2.8
Total Time 35 minutes
Category Desserts
Calories 279 calories per serving
From tasteofhome.com
Reviews 2.8
Total Time 35 minutes
Category Desserts
Calories 279 calories per serving
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.
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ROOT BEER FLOAT CUPCAKES - SWANKY RECIPES
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