ROOTBEER FLOAT CUPCAKES RECIPES
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
ROOT BEER FLOAT CUPCAKES | MIDWEST LIVING
These soda-shop-cute cupcakes are inspired by the whimsical treats served at Designer Desserts Bakery in Valparaiso, Indiana.
Provided by Midwest Living
Categories Food
Total Time 2 hours 22 minutes
Prep Time 40 minutes
Number Of Ingredients 9
Steps:
- Line twenty-two to twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
- In a large mixing bowl, combine cake mix, eggs, root beer, oil and the 4 1/2 teaspoons root beer flavoring. Beat with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick).
- Divide batter among prepared muffin cups, filling cups two-thirds to three-fourths full with batter.
- Bake in a 350° oven for 12 to 15 minutes or until a wooden toothpick inserted in centers comes out clean and tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- For Root Beer Frosting: Stir the 2 teaspoons root beer flavoring into the frosting until well combined.
- To make frosting look like ice cream, chill to firm slightly, then scoop a small amount onto each cupcake. Chill for at least 30 minutes before serving. (At this point, cupcakes can be stored up to 3 days in a chilled airtight container.)
- 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.
Nutrition Facts : Calories 246 calories, CarbohydrateContent 40 g, CholesterolContent 26 mg, FatContent 9 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 203 mg, SugarContent 17 g
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