Root Beer Float Cupcakes!

Wendy Rusch

By
@snooksk9

Threw together a couple recipes from here, I had one I liked, than Colleen had to go and post one a lil different, lol...I liked both, but wanted a little more...so took the good from each and made this! :) Cause that's just how I roll......lol

When I was doing child care, these were one of the kids favorite...I fill my cupcakes with a whipped cream filling and they like to stick the straw into the center and try to suck out the filling lol


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Comments:

Method:

Bake

Ingredients

1 c
sugar
1 c
brown sugar
1 c
butter, soft
4
eggs
2 Tbsp
root beer extract or concentrate
1 tsp
vanilla
3 1/2 c
flour
1/2 tsp
salt
1 1/2 tsp
baking powder
1 tsp
baking soda
1 1/2 c
buttermilk

FILLING/TOPPING

2 c
whipping cream
1/3 c
powdered sugar
2 Tbsp
white chocolate instant pudding

FROSTING:

1 stick
butter, soft
1 tsp
vanilla
1 Tbsp
root beer concentrate
4 c
powdered sugar
2-4 Tbsp
milk
straws for decor, if desired, cut to about 3

Directions Step-By-Step

1
Preheat oven to 350 and line cupcake pans with liners about 24-28.

Cream together butter and sugars for 2 minutes, add in extracts, add eggs one at a time and beat 2 min. In separate bowl sift together, flour, salt, powder and soda. Add 1/2 the dry ingredients to wet ingredients mix well, add buttermilk, mix well, add remaining dry mixing until all is incorporated. Fill liners 2/3 full and bake at 350 for 15-19 minutes or until toothpick comes out clean. Remove from oven and cool 10 min. remove cakes from pans to wire racks to cool completely.
When cool, using an apple corer or paring knife, remove center of cupcakes.
2
Frosting: mix together butter and extracts until smooth and creamy, add powdered sugar and 2 tablespoons of milk, mixing until smooth and creamy, adding 1t of milk at a time until you reach desired consistency for frosting. With piping bag, frost outter edge of cupcakes, as shown in photo.
3
Filling: In a medium-large bowl mix cream and powdered sugar until very soft peaks form, then add pudding mix, and continue to beat until stiff peaks form. Fill pipping bag or freezer bag with corner snipped off. Fill center of cupcakes continuing out the top to make a mound of whipped cream on top. Add straw for decoration if desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids