Root Beer Float Cupcakes

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!!

This moist nostalgic  cupcake will take you to decades past, when ice cream floats (and sodas) were once so popular at the local soda fountain.

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 crumbly yet moist and a 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.

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Root Beer Float Cupcakes

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

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(from [Bittersweet|http://bittersweetblog.wordpress.com/2007/02/24/float-away/" rel="nofollow"])

Ingredients

Cupcakes

• 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

Vanilla Frosting

• 1 (8 ounce) cream cheese, softened
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 1.5 teaspoon vanilla bean paste

Instructions

Cupcakes

1. Preheat your oven to 350
2. Combine root beer soda and vinegar and let stand for a few minutes.
3. Add in the sugar and oil, whisking until slightly frothy.
4. Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt. Careful not to over mix.
5. 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)
6. Bake for about 18 – 22 minutes.

Vanilla Frosting

1. Beat cream cheese and butter until well blended.
2. Add powdered sugar and mix until nice a creamy
3. Add vanilla (you could use vanilla extract, I just like the look of the vanilla bean flecks in my frosting)
4. Frost with piping bag and jumbo 3/4 round open tip.

Notes

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.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 160mgCarbohydrates: 62gFiber: 0gSugar: 51gProtein: 2g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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