Poked Root Beer Float Cupcakes Recipes

ROOT BEER FLOAT CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
• Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes. Float Frosting
• Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

ROOT BEER FLOAT CUPCAKES

Steps:

• Pre-heat oven to 350 degrees and line a cupcake pan with paper liners.
• Cream butter and sugar in the bowl of a stand mixer or in a bowl with a hand mixer, until light and fluffy.
• In a separate medium-sized bowl, whisk flour, baking powder, and salt together.
• Slowly mix the dry ingredients into the butter and sugar mixture, alternating with milk and root beer. Add root beer extract and mix until just blended. The batter will be thick.
• In a separate large bowl, whisk egg whites with a hand mixer until stiff peaks form.
• Gently fold whipped egg whites into the batter until fully combined.
• Divide batter evenly among paper liners in prepared pan, filling each about 3/4 of the way full.
• Bake for about 16-18 minutes, until a toothpick comes out clean. After cooling in the pan for a few minutes, move cupcakes to wire rack to cool completely.
• Fill a pastry bag with whipped cream frosting and pipe frosting around cupcake. If you don't have any pastry bags, you can use a ziplock bag with the corner cut off for easy piping.
• Drizzle root beer syrup over cupcakes and top with maraschino cherries.

ROOTBEER FLOAT CUPCAKES

Steps:

• Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.
• Mix together cake mix with the root beer, extract, oil and eggs until well combined. Spoon batter into each paper liner, filling them about 2/3 full. Bake for 15-18 minutes. Cool completely.
• For the frosting, beat together all ingredients using an electric mixer until smooth. Pipe onto cupcakes. Top with a cherry and garnish with a straw, if desired.

ROOT BEER FLOAT CUPCAKES

Steps:

• Preheat oven to 325 degrees F. Line a muffin tin pan with paper cups; set aside.2. In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.3. With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.4. In a medium bowl, whisk together sour cream, root beer, eggs, root beer extract/concentrate, and butter extract.5. With the mixer on low, slowly pour mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down sides of bowl with a spatula and stir to mix.6. Spoon 2 1/2 tablespoons cake batter into each cupcake. Carefully drop muffin tin pan against counter top to rid batter of air bubbles. Bake in oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.To make the frosting1. Meanwhile, make the frosting. In a bowl fit with a mixer, beat butter, powdered confectioner's sugar, salt, and root beer flavoring. Once smooth, turn mixer up to medium and beat in chunks of cream cheese and shortening. Mix frosting until smooth. Beat in brown gel food coloring. More coloring can be used to achieve a darker brown color. 2. Fill pastry bag with a cupcake tip and frost each cupcake. Frosting may need to be chilled in pastry bag to create same design as photos. Also, I used a Russian Ball Tip to frost each cupcake. See notes on where to buy, otherwise, any cupcake tip will do.3. Chill frosted cupcakes then top with cherry and paper straw.4. Cupcakes need to be chilled until 30 minutes before serving.

ROOT BEER FLOAT CUPCAKES & FROSTING

Steps:

• Preheat oven to 325*F
• Prepare cupcake pans with paper liners.
• In a bowl mix cake mix, flour, sugar and salt.
• Slowly add root beer and blend.
• Add vegetable oil and root beer extract and blend well.
• Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
• Scoop batter into cupcake liners, filling them 3/4 full.
• Bake for 16 - 18 minutes or until a toothpick comes out clean.
• Let cool for 5 minutes in the pan and then move to a cooling rack.
• Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
• Place whipped cream into a piping bag with a metal tip.
• Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
• Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
• To make frosting, beat butter until silky smooth.
• Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
• Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
• If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
• Pipe onto cupcakes and top with a root beer barrel candy.

POKED ROOT BEER FLOAT CUPCAKES

Steps:

• Microwave 3/4 cup root beer in small microwaveable bowl on HIGH 1 min. Meanwhile, sprinkle gelatine over 1/4 cup of the remaining root beer in medium bowl; let stand 1 min.
• Add hot root beer to softened gelatine; stir until gelatine is completely dissolved. Refrigerate 1-1/2 hours or until thickened.
• Meanwhile, prepare cake batter and bake as directed on package for 24 cupcakes. Cool. While cupcakes are cooling, beat pudding mix, sugar, milk and remaining root beer in large bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Use end of wooden spoon to poke hole in top of each cupcake, being careful not to poke hole completely through to bottom of cupcake. Spoon gelatine mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze gelatine mixture into holes in cupcakes.
• Frost tops of cupcakes with pudding mixture.