As I suspected would happen, a change in the weather has occurred, bringing grey skies, cooler temperatures, and a little bit of rain. Although it’s not exactly ideal weather conditions for the upcoming long holiday weekend, it has given me the opportunity to spend a little more time indoors and catch up on some household chores – and do some baking.
Today I decided to make these wonderful Root Beer Float Cupcakes to enjoy with our 4th of July holiday meal. I also felt it was my duty to “sample” one, just to make sure they turned out alright. FYI – they are delicious!! Of course, what’s not to like about a cupcake that includes root beer soda in the cake batter and ice cream in the frosting.
The float frosting is so sweet and creamy, and the cupcakes are incredibly moist. The root beer soda adds a subtle root beer flavor, but if you want a stronger flavor, you can add a teaspoon or more of root beer extract to the batter.
As long as I have one of these tasty treats close at hand, I don’t think the gloomy weather that’s expected to hang around this holiday weekend will bother me too much.
Have a safe and wonderful 4th of July everyone!!
Root Beer Float Cupcakes
1 cup all-purpose flour
3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup root beer soda
1/2 cup unsweetened cocoa powder
1/4 cup butter, cut into pieces
3/4 cup granulated sugar
1/4 cup brown sugar, firmly packed
1 large egg
Preheat oven to 350 degrees. Grease and flour 12 cupcake tins or line with paper liners.
In a large bowl, combine flour, baking soda, and salt; set aside.
In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add both sugars and whisk until dissolved. Remove from heat and cool.
Beat the egg in a small bowl, then whisk it into the cooled root beer mixture. Fold the root beer mixture into the dry ingredients and stir until just combined. (The batter will be slightly lumpy – this is normal)
Fill cupcake liners about 2/3 to 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer pan to a wire rack to cool completely. Frost cooled cupcakes with Float Frosting; if desired. (recipe below)
Makes 12 Cupcakes.
1/4 cup butter, softened
3/4 cup vanilla ice cream, softened
1/2 teaspoon vanilla extract
4 cups powdered sugar
Cream butter with an electric mixer until light and fluffy. Beat in the ice cream and vanilla extract. Gradually beat in the powdered sugar. If necessary, add more ice cream to thin or more powdered sugar to thicken frosting to desired texture.
(To print this recipe, click on the ‘Print & PDF’ button below)
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