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Root Beer Float Cupcakes

Cake, Desserts, Food, restore, Sweet
By Emma Chapman

Delicious root beer float cupcakesRoot beer float cupcakesThere's something so nostalgic about root beer floats. I don't know what it is exactly. I wouldn't say that root beer floats were a dessert that we ate often as kids. But somehow in my mind it conjures up thoughts of old fashioned soda shops and girls wearing poodle skirts.

So I guess I'm just thinking of movies.Root beer float cupcake recipeThese are not actual root beer floats. You got me. Man, I can't get anything past you guys. Ok so these are just root beer float flavored cupcakes. But if that's a big let down for you… uh… did you miss the part where I said root beer float flavored cupcakes!?Root beer extractHere's the secret ingredient: root beer extract. If you can't find root beer extract where you live, see if you can find sassafras extract. It's a VERY similar flavor. Cupcake baking timeRoot Beer Float Cupcakes, makes 24.

2 2/3 cups flour
2 cups sugar
1/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon root beer extract
2/3 cup oil
2 teaspoons vinegar
2 cups water

In a bowl whisk together the dry ingredients (the first 5 listed above). In another bowl stir together the wet ingredients (the last 4 listed above). Pour the wet ingredients in with the dry and stir until just combined and nearly no lumps remain. This batter will be quite liquid. Pour the batter into prepared cupcake pans so that each cup is 2/3 full. Bake at 350°F for 18-20 minutes, or until a toothpick insert in a cupcake comes out clean.Sometimes your first try isn't the bestSometimes recipe development can be a disappointing thing. Here you can see my deflated first attempt. I adjusted ingredient amounts (to the ones listed above) and… Root beer cupcake batter recipeBatch #2 was perfect. Don't be afraid to be adventurous in the kitchen (and life). Mistakes are just opportunities to learn and grow.Homemade root beer float cupcakesRoot Beer Butter cream Frosting, makes 2 1/2 cups

1 cup (two sticks) softened butter
3 teaspoons root beer extract
2 1/2 cups powdered sugar
1 teaspoon cream (I used half and half)

Whip together the softened butter and extract until well combined and almost fluffy. Begin incorporating the powdered sugar, 1/2 cup at a time, mixing in between. If you find the frosting gets too thick add a little cream. Pipe onto cooled cupcakes.Try this-root beer float cupcakesYou can top these with cherries and paper straws if you're really wanting to try to conjure up that float look. We bought our paper straws from Etsy and cut them to fit the cupcakes. Enjoy! xo. Emma

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