Hello Friends,
One of my summer bucket list items was to have a root beer float. This may seem silly but it has been YEARS since I have had one, and thus needed to rectify the situation. Then I got to thinking, I need a cupcake version of root beer float! That train of thought led to the following recipe.
Recipe:
Ingredients for cake:
- 1 mix of Betty Crocker Chocolate Cake Mix
- 1 1/4 cup water
- 1/2 cup vegetable oil
- 4 egg whites
- 1/4 cup sour cream
- 2 teaspoons of root beer concentrate
- 1/4 cup root beer topping or actual root beer
Ingredients for icing:
- 1 package cream cheese (softened)
- 1 stick of butter (softened)
- 4 to 5 cups of powdered sugar
- 1 teaspoon of root beer concentrate
- cherries to garnish
Directions
- Mix together cake mix, eggs, vegetable oil, water, sour cream, root beer topping, and root beer concentrate until well blended.
- Pour batter into lined cupcake tins and bake at 350 degrees F for 25-28 minutes. Mixture should produce 20 cupcakes if each one is filled 2/3 of the way full with batter.
- To make the icing mix together the cream cheese, root beer extract, and butter. Once blended, start adding in powdered sugar 1/2 cup at a time. I normally use between 4-5 cups, or half a bag.
- Once the cupcakes are cool you may begin icing them. I wanted the icing to look like a scoop of ice cream. To achieve this I used an ice cream scoop to scoop the icing on the cupcakes. I'm not sure if I like how it turned out, any thoughts?
- Finally, place a cherry on top to complete the root beer float look.
Additional Comments
- You may want to wait until serving to put the cherries on.
- Since the icing has cream cheese in it, you should store in the fridge.
My brother and I also filmed a baking tutorial. This time he was a cowboy from the Wild Wild West, check it out:
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