Growing up my dad was always the big sweet eater in the family, remember my story about how he encouraged my love of doughnuts?
Well, my mom always enjoys a good dessert like the rest of us, but there is one treat she always LOVES…… Ice Cream Floats. A big tall glass with 2 scoops of vanilla ice cream, pour root beer or cream soda over the top, stick in a straw…….. THAT is mom’s idea of heaven!!
I saw this recipe on Cupcake Project months ago, and have been promising my family I would make them………so this weekend the time had come!
These cupcakes were slightly crumb-lie yet moist and a VERY strong root beer flavor. After baking them I think I discovered my “error”. I purchased Root Beer Concentrate at a local baking supply store, but the recipe calls for Root Beer EXTRACT. My little bottle looks just like a bottle of extract…even the Root Beer flavoring at the grocery store says CONCENTRATE. But I’m pretty sure CONCENTRATE must be MUCH stronger. So if you make this recipe, I would either be sure to purchase root beer EXTRACT or reduce the amount of concentrate to about 1/4-1/2 of what is called for in EXTRACT.
Other than that, they’re really VERY yummy…….just VERY strong because of my mistake………I’m anxious to try them again, and next time I may leave off the frosting (it is yummy) but may just try the cupcake with a scoop of vanilla ice cream…….. because, really, anything served with ice cream is wonderful.
- 1 Cup Rootbeer Soda (non-diet)
- 1 Teaspoon Apple Cider Vinegar
- 3/4 Cup Sugar
- 1/3 Cup Canola Oil
- 1/2 Teaspoon Vanilla Extract
- 2 Teaspoons Root Beer Extract *(if you use root beer concentrate then only use 1/2 teaspoon)
- 1 1/3 Cups Flour
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- Pinch of Salt
- 1 (8 ounce) cream cheese, softened
- 1/4 cup butter, softened
- 4 cups powdered sugar
- 1.5 teaspoon vanilla bean paste
- Preheat your oven to 350
- Combine root beer soda and vinegar and let stand for a few minutes.
- Add in the sugar and oil, whisking until slightly frothy.
- Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt. Careful not to over mix.
- Fill cupcake liners approximately 3/4 full. (At first I thought I had a lot more batter than 12 cupcakes, but then I noticed the batter would settle, so I went back and added a little batter to each liner, which made 12 cupcakes)
- Bake for about 18 – 22 minutes.
- Beat cream cheese and butter until well blended.
- Add powdered sugar and mix until nice a creamy
- Add vanilla (you could use vanilla extract, I just like the look of the vanilla bean flecks in my frosting)
- Frost with piping bag and jumbo 3/4" round open tip.
The vanilla frosting gave the flavor of the “ice cream”, though like I mentioned, these might even be good unfrosted and served with a scoop of vanilla ice cream instead.
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*****Today you can also find me guest posting a fun Halloween treat over at Coupon Goddess (I’ll be there tomorrow as well, with a craft tutorial!) Please come over and leave some love and take a look around at Melanie’s space….she is FANTASTIC with couponing, recipes and more!
I’m linking to the following parties- please check them out for more great recipes and projects!