Root Beer Float Mug Cakes Recipes

ROOT BEER CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 8x12 inch baking pan.
• In medium bowl, cream the butter or margarine with the sugar until light. Beat in the eggs and root beer extract.
• Combine the flour, baking powder and salt. Add the flour mixture to the egg mixture. Beat in the root beer and mix until just combined.
• Pour batter into the prepared pan and bake at 375 degrees F (175 degrees C) for 30 to 35 minutes. Let cool then frost with frosting.
• TO MAKE FROSTING: In a medium bowl beat the 1/2 cup butter or margarine, confectioner's, 1 teaspoon root beer extract and pinch salt. Beat in 1 to 3 tablespoons root beer soda to reach desired consistency. Spread onto cooled cake.

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 CAKE

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

ROOT BEER FLOAT CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a medium bowl, stir together the cake mix, 12 ounces root beer, oil and eggs until smooth. Pour batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 15 minutes before inverting onto a wire rack to cool completely. Poke holes in the cake with a skewer at 2 inch intervals. Pour Root Beer Glaze evenly over cake.
• To make the Root Beer Glaze: combine the confectioners sugar and 3 tablespoons of root beer in a small bowl. Beat until smooth.

ROOT BEER MUG CAKES FILLED WITH VANILLA ICE CREAM GANACHE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray 10 half-pint mason jars with non-stick baking spray.
• Make the cake mix using the instructions on the package swapping out root beer for water and adding 2 tablespoons of root beer dessert topper.
• Equally divide the batter among the 10 Mason jars.
• Place the jars on a baking sheet and bake for about 20 minutes.
• Allow the cakes to cool for 10 minutes, then turn the jars upside down, allowing the cakes to fall out.
• Allow them to cool completely.
• Heat the ice cream in the microwave just until it melts.
• Measure out 1/3 cup of the melted ice cream (that's all you'll need).
• Pour in the white candy melts.
• Place the bowl back in the microwave and heat on high for 20 seconds.
• Allow the bowl to sit in the microwave for about 4 minutes.
• Remove it from the microwave and stir until melted and smooth.
• Set aside until needed.
• Cut the domed tops off of each cake so that they are all 3 inches tall.
• Use a cupcake plunger/corer, apple corer, or a knife to remove some of the center of each cupcake.
• Fill each well with vanilla ice cream ganache.
• Melt 24 ounces of the white confectionery coating/candy melts in the microwave or in a double boiler.
• If using the microwave, heat on high for 25 seconds, then stir.
• Heat for 20 seconds, then stir vigorously.
• Heat for 15 seconds then stir vigorously.
• If needed, heat for 10-second increments, stirring after each until melted.
• Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring and scraping the sides of the bowl often.
• Pour in the A&W Root Beer Float Dessert Topper.
• Stir until well incorporated.
• The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate.
• Wrap it in a zip-top bag or plastic wrap and allow it to sit at room temperature for at least 30 minutes.
• When you are ready to use it, knead it until glossy and smooth.
• Roll out the root beer modeling chocolate on a non-stick baking mat (or on a cutting board lightly dusted with powdered sugar or cornstarch) to about 3/8 inch thickness.
• Cut ten rectangles that are 3 1/4 inches wide by about 8 inches long.
• Use a wooden dowel or straw to press indentations about 3/4 inch apart all across the brown strip.
• Leave about a 1/2 border all along one edge. That will become the bottom of your root beer mug.
• Flip the modeling chocolate rectangles over and spread on a thin layer of vanilla ganache, leaving 1/2 inch border all around.
• Then wrap that, ganache side against the cake, around a cake, cutting off excess modeling chocolate so the two seams match up.
• Rub some water along both ends and press the two seams together.
• Let the wrapped cakes sit for about 30 minutes, then spoon some vanilla ice cream ganache over the cakes.
• Pinch off pieces of the white modeling chocolate, roll into logs and bend to form handles.
• Allow the handles to dry for at least 15 minutes, then use some clear piping gel, water, or melted white chocolate to attach the handles to the mugs and set something underneath to prop them up until they dry.
• Just before serving, spoon whipped topping over the cakes, allowing some to drip down the sides.

ROOT BEER FLOAT CAKE WITH ROOT BEER WHITE FLUFF ICING

Steps:

• 1. Preheat oven to 350 degrees and gather ingredients.
• 2. Mix cake mix with 6 remaining ingredients.
• 3. Pour into a greased and floured Bundt cake pan.
• 4. Bake for 50 min.
• 5. Let cool.
• 6. FOR ICING: Bring water, white corn syrup, and sugar to a boil and cook until 235 or the sugar syrup threads. Begin to test the syrup at 225.
• 7. Take a spoonful of the syrup and dip the spoon in a bowl of cold water. Tip the spoon to see if it releases a thin thread of syrup. If it threads, it's ready to take off the heat. If it drips instead of threading it needs to boil a little more. You want the sugar syrup to spin a 6-8 inch thread.
• 8. As soon as the sugar syrup starts boiling, start beating egg whites on medium speed. When the syrup threads, remove it from the heat. Turn the mixer to high speed and pour a thin stream of the syrup into the beating egg whites.
• 9. Beat continually until frosting is stiff and glossy. Add vanilla and root beer concentrate.
• 10. Continue to beat until mixed well.
• 11. Spread on cooled cake.

ROOT BEER FLOAT CAKES

Steps:

• Preheat the oven to 350 degrees F. Place 12 glass half-pint jars on a rimmed baking sheet. Mix the flour, baking powder, salt, cocoa and brown sugar together in a large bowl. Whisk in all the liquid ingredients until smooth.
• Use a scoop to evenly distribute the batter into the 12 jars. Pour in the center, so the batter doesn't run down the sides. Carefully place the baking sheet in the oven and bake the cakes for 20-25 minutes, until a toothpick inserted into the center of a cake comes out clean. Remove from the oven and cool to room temperature. Once cool, screw the lids on the jars to store.
• To serve, place one heaping scoop of vanilla ice cream on the top of each cake. Pour a scant amount of root beer over the ice cream so it fizzes up. Serve with a spoon!

ROOT BEER FLOAT MUG CAKES

Steps:

• For the root beer glazed nuts: Preheat the oven 350 degrees F. Arrange the nuts in a single layer on a baking sheet. Roast, tossing halfway through, until the nuts are fragrant and toasted, 6 to 8 minutes. Remove and allow to cool.
• Bring the root beer, cinnamon and kosher salt to a boil in a small saucepan over high heat. Reduce the heat to medium-low and allow to simmer until reduced by half and thickened, about 10 minutes.
• Place the toasted nuts in a large bowl and pour the reduced root beer over them. Toss thoroughly to combine; spread out onto a baking sheet, sprinkle with the flaky salt, then allow to cool thoroughly. The glazed nuts can be stored in an airtight container at room temperature for up to 2 weeks. Makes 4 cups.
• For the root beer ice cream topping: Bring the root beer, granulated sugar and salt to a boil in a small saucepan over high heat. Boil for 1 full minute, then reduce the heat to a simmer and stir until the sugar and salt dissolve. Stir in the butter, cocoa powder, nutmeg and star anise until completely smooth. Simmer for 5 minutes, stirring occasionally, then pour the root beer mixture into a heatproof bowl or glass measuring cup. Store at room temperature up to 3 days. Makes 1 cup.
• For the root beer mug cakes: Stir together the flour, baking powder, cinnamon and salt in a small bowl. Whisk together the root beer and sugar in a second small bowl, then add the oil and vanilla.
• Slowly whisk the flour mixture into the root beer mixture until just combined - do not overmix. Divide the batter between two 8-ounce mugs or small microwavable bowls. Microwave until the cake rises and sets, 1 1/2 to 2 minutes. Allow to cool slightly.
• To serve, top each mug cake with small scoop of vanilla ice cream, drizzle with the root beer topping and sprinkle with the glazed nuts.

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.

ROOT BEER FLOAT ICE CREAM CAKE RECIPE

Steps:

• Remove the vanilla ice cream from the freezer and allow it to soften at room temperature. Line a 9"x2" cake pan with plastic wrap, making sure that you have a fair amount of overhang. Using a spatula, carefully spread the ice cream so that you have a nice even layer. Cover and place in the freezer to firm up, about 2 hours.
• Meanwhile, in a saucepan set over medium heat, combine the cocoa powder, sugars, root beer and butter. Heat until the butter has melted. Remove from the heat and add the root beer extract. Allow to cool while preparing the remaining ingredients.
• Preheat your oven to 325°F. Line the bottoms of 2 9"x2" cake pans with parchment paper and then lightly coat with baking spray, set aside.
• In a large mixing bowl, combine slightly warm butter mixture with the eggs. Mix until the eggs are incorporated. Gradually add the flour, salt and baking soda. The batter will look slightly lumpy but that's ok.
• Pour into the prepared pans and bake for 30 minutes. Remove from the oven and allow the cakes to cool in the pans for 30 minutes, then remove them and allow them to cool completely on a wire rack.
• Whip the cream along with the powdered sugar, vanilla and salt until it is stiff.
• To assemble the cake, place one layer of chocolate cake onto a plate, cake stand, or cake round. Place the ice cream (with plastic wrap removed) onto the top of the cake. Place the other layer on top of the ice cream. Using a spatula, frost the top and sides of the cake with the whipped cream. Garnish with cherries and freeze until you're ready to eat it ?-This chocolate root beer cake is adapted from Baked: New Frontiers in Baking, inspired by Taste & Tell.