root beer float cupcakes!
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
prep time
cook time
method
Bake
yield
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter, soft
- 4 - eggs
- 2 tablespoons root beer extract or concentrate
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- FILLING/TOPPING
- 2 cups whipping cream
- 1/3 cup powdered sugar
- 2 tablespoons white chocolate instant pudding
- FROSTING:
- 1 stick butter, soft
- 1 teaspoon vanilla
- 1 tablespoon root beer concentrate
- 4 cups powdered sugar
- 2-4 tablespoons milk
- - straws for decor, if desired, cut to about 3
How To Make root beer float cupcakes!
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Step 1Preheat 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.
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Step 2Frosting: 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.
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Step 3Filling: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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