root beer float cupcakes
(2 ratings)
If you like Root Beer, you'll love this recipe.
►
(2 ratings)
yield
12 cupcakes
prep time
20 Min
cook time
25 Min
Ingredients For root beer float cupcakes
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for the cupcakes
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1/2 cunsalted butter
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1 cbrown sugar, firmly packed
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1whole egg
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1egg yolk
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2 tsproot beer extract (available at u-brew stores)
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1 tsppure vanilla extract
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1 1/2 call-purpose flour
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1/2 tspbaking soda
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1 tspbaking powder
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1/2 tspsalt
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1/2 cbuttermilk
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for the frosting
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1 cwhipping cream (35% fat)
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2 Tbspbrown sugar, packed
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1 tsproot beer extract
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1 tspvanilla extract
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1 pkgdr. oetker whip-it (or other whipped cream stabilizer, 10 grams)
How To Make root beer float cupcakes
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1For the cupcakes (makes 12) Cream butter and sugar.
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2Stir in extracts.
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3Add egg and egg yolk and beat. Set aside.
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4In seperate bowl, stir together flour, baking soda, baking powder, and salt.
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5Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions.
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6Pour into a lined 12-count muffin tin.
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7Bake for 20-25 minutes, or until tooth pick inserted in middle of cupcakes comes out clean. Cool completely.
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8For the frosting - Whip all the ingredients on high until stiff peaks form. Frost cupcakes and store in refrigerator.
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9**If you cannot find a whipped cream stabilizer, I used unflavored gelatin. I placed 1 tsp. of unflavored gelatin in 2 TBLSP of cold water (in a heat proof bowl, preferably metal), then placed the gelatin mixture (still in the metal bowl) OVER a pan of boiling water until gelatin dissolved. Then let this come to room temperature. While whipping the cream pour the room temperature gelatin into the whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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