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Root Beer
Float Cupcakes
Frothy
and filling. These root beer float cupcakes are so smooth you'll want
to drink them up. A great cupcake recipe for your party.
Items Needed:
White cake mix
Root Beer Extract
1 recipe Root Beer Glaze
1 recipe Cream
Frosting
Directions:
- Make cupcakes as
directed on box, except add 2 Tbsp. root beer extract to
batter.
- When cupcakes are cool spread a little Root
Beer Glaze on top of each, then add a dollup of the Cream Frosting.
- Keep refrigerated until serving. But don't wait
too long. They're too yummy to wait.
Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
- You may want to prepare the cupcakes with the
glaze, but reserve adding the cream frosting until just before serving.
| Root
Beer Glaze |
|
1 cup powdered sugar
1 ½ Tbsp. milk
|
½
tsp. root beer extract |
| Combine all
ingredients and mix and mix until smooth. |
| Cream
Frosting |
1
½ cups heavy whipping cream
4 oz. cream cheese |
1
cup confectioners' sugar |
|
Whip cream and
cream cheese until soft peaks form. Add sugar and beat until
stiff peaks
form.
Keep frosting
refrigerated when not using.
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Return
to
Gourmet Cupcakes from Root Beer Float Cupcakes
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