root beer float cupcakes
If you like Root Beer, you'll love this recipe.
prep time
20 Min
cook time
25 Min
method
---
yield
12 cupcakes
Ingredients
- - for the cupcakes
- 1/2 cup unsalted butter
- 1 cup brown sugar, firmly packed
- 1 - whole egg
- 1 - egg yolk
- 2 teaspoons root beer extract (available at u-brew stores)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- - for the frosting
- 1 cup whipping cream (35% fat)
- 2 tablespoons brown sugar, packed
- 1 teaspoon root beer extract
- 1 teaspoon vanilla extract
- 1 package dr. oetker whip-it (or other whipped cream stabilizer, 10 grams)
How To Make root beer float cupcakes
-
Step 1For the cupcakes (makes 12) Cream butter and sugar.
-
Step 2Stir in extracts.
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Step 3Add egg and egg yolk and beat. Set aside.
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Step 4In seperate bowl, stir together flour, baking soda, baking powder, and salt.
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Step 5Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions.
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Step 6Pour into a lined 12-count muffin tin.
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Step 7Bake for 20-25 minutes, or until tooth pick inserted in middle of cupcakes comes out clean. Cool completely.
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Step 8For the frosting - Whip all the ingredients on high until stiff peaks form. Frost cupcakes and store in refrigerator.
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Step 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! 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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