Root Beer Cupcakes
By
carrie kinyon
@carriekinyon
1
Ingredients
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1/2 cbutter, softened
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1 cbrown sugar, firmly packed
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2eggs
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2 call-purpose flour
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1 tspbaking powder
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1/8 tspbaking soda
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1/8 tspground cinnamon
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1/8 tspground allspice
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1 croot beer
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1-1/2 cwhipped topping
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12root beer barrel candies, crushed
How to Make Root Beer Cupcakes
- 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 alternataly with root beer, beating well after each addition.
- Fill paper-lined muffin cups two-thrids full. Bake at 350* for 18-22 minutes or until a toothpick comes out clean. cool for 10 minutes before removing from pan to wire rack to cool completely.
- Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers. Yields 1 dozen