Before we get to the cupcakes, Lola (my pink KitchenAid mixer) has been feeling a bit neglected. Sure, I use her all the time, and I mention her every now and then. But I haven’t given her any face-time in a while. So here’s Lola:
“Yes, I’m gorgeous.” -Lola
Anyway, back to the baking. Last year I attempted some root beer cupcakes, and they were less than stellar. They looked great, but they just didn’t have the oomph I was looking for- the root beer flavor just wasn’t there like I wanted it to be. I decided to try them again and put the idea on the back burner (I swear that’s not an intentional lame cooking pun, I didn’t even realize it until proofreading the post). But when I got an assortment of awesome extracts from Jay for Christmas, there was a root beer extract among them and it made me think of making them again. I forgot about it until recently, when looking for my coconut extract, I moved some lemon extract out of the way and saw the root beer extract again.
And it was on like Donkey Kong!
I’m corny and used straws again. Hey, what’s a root beer float without a straw!?
So I came up with a new version of Root Beer Float cupcakes. I combined components from a few different recipes, and came up with this. It’s pretty stellar. It involves root beer cupcakes, a root beer glaze and a thick vanilla buttercream to mimic the ice cream on top. Talk about a powerful root beer flavor! I finally achieved what I wanted. Bwahahaha! *lightning crashes*
Of course, I go to the dentist tomorrow to have some cavities filled, and I’m pretty sure she wouldn’t be as excited about my root beer cupcakes as I am. Okay, I know she wouldn’t.
ROOT BEER CUPCAKES
- 1 ¼ cups root beer
- 1 ¼ tsps root beer extract
- 1 cup dark brown sugar
- ½ cup butter
- 1 egg
- 1 ½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsps baking powder
- Preheat oven to 350° F.
- In a bowl, mix together root beer and root beer extract. Set aside.
- In a separate bowl, cream butter and sugar until smooth, light and fluffy. Add egg, mix until smooth.
- Sift in flour, baking soda, baking powder and salt. Mix with hand mixer on low, while slowly pouring in root beer mixture.
- Mix until smooth and lump-free. Pour into lined cupcake pan. Fill nearly to the top, resist the urge to use more than 12 cups.
- Bake for 15-20 minutes, until cake springs back when touched. Allow to cool in the pan for 15 minutes, then remove and allow to cool on rack for 10.
- Frost cupcakes with buttercream, generously.
- Pour a teaspoon or so of glaze on top, allowing it run down over frosting.
Yeah, looks like caramel, but it ain’t!
ROOT BEER GLAZE
- 2 ½ – 3 cups confectioners sugar
- ¼ cup root beer
- ¼ teaspoon vanilla extract
- 1 teaspoon root beer extract
- Put all ingredients in a bowl.
- Mix until smooth and lump free.
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 6 to 8 cups confectioners’ sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- Place the butter and shortening in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla.
- On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
- You may not need to add all of the sugar. Icing can be stored in an airtight container for up to 3 days.
You could also put the glaze on the cupcake, allow it to set, then frost it. I like how the glaze looks over the frosting myself, though.
OH! And the extract I use is by Watkins. Word to your moms.