ROOT BEER FLOAT CUPCAKES
Root beer mixed into the batter means your cupcakes will taste just like soda pop, and the vanilla whipped frosting makes them taste like root beer floats!
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Spoon frosting into medium bowl; stir in extract. Add COOL WHIP; whisk until blended. Spread onto cupcakes; drizzle with dessert topper.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
ROOT BEER FLOAT CUPCAKES
To crush the candies, place them in a resealable plastic bag. Smash with meat mallet or rolling pin.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
- Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
- Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
- Sprinkle crushed candy evenly on top of frosted cupcakes.
Nutrition Facts : Calories 228.7, Fat 8.9, SaturatedFat 2, Cholesterol 17.6, Sodium 188.8, Carbohydrate 35.6, Fiber 0.2, Sugar 28.3, Protein 1.5
ROOT BEER FLOAT MUG CAKES
I love root beer and started thinking about using it in a cake when I came across an old recipe card of my granny's for a Coca Cola Cake. And then I started thinking about making a really fast cake in the microwave, using the carbonation from root beer to replace the lift that typically comes from eggs. Is it magic - or is it just delicious? Adding some vanilla ice cream really turns it into a whole new version of a root beer float! Root beer can be a pretty versatile ingredient when reduced into a syrup. Add the syrup to nuts for a soda shop-inspired snack, or turn it into a rich ice cream topping with just a hint of chocolate flavor.
Provided by Carla Hall
Categories dessert
Time 1h30m
Yield 2 servings
Number Of Ingredients 21
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
Make and share this Root Beer Float Cupcakes recipe from Food.com.
Provided by under12parsecs
Categories Dessert
Time 1h2m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 14
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.
- For the 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.
Nutrition Facts : Calories 266.4, Fat 8.8, SaturatedFat 5.3, Cholesterol 45.4, Sodium 168.5, Carbohydrate 45, Fiber 0.4, Sugar 34.4, Protein 2.4
ROOT BEER FLOAT CUPCAKES & FROSTING
Root Beer Float Cupcakes with Root Beer Buttercream Frosting take cupcakes to a whole new level. Easy to make and packed with flavor this recipe will have you and your guests grabbing seconds!
Provided by Janelle
Time 36m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 278 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 208 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
More about "root beer float cupcakes recipes"
ROOT BEER FLOAT CUPCAKES RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
4/5 (1)Category DessertCuisine AmericanTotal Time 48 mins
- Cream butter and sugar in the bowl of a stand mixer or in a bowl with a hand mixer, until light and fluffy.
- 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.
ROOT BEER FLOAT CUPCAKES - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
5/5 (5)Total Time 25 minsCategory Cake, DessertCalories 266 per serving
- 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 WITH ROOT BEER FROSTING
From foodfunfamily.com
Estimated Reading Time 2 mins
EASY ROOT BEER FLOAT CUPCAKES RECIPE FROM SCRATCH
From ourfamilylifestyle.com
ROOT BEER FLOAT CUPCAKES - SWANKY RECIPES
From swankyrecipes.com
4-INGREDIENT ROOT BEER CUPCAKES (MADE WITH CAKE MIX)
From crayonsandcravings.com
ROOT BEER FLOAT CUPCAKES - MIDWEST LIVING
From midwestliving.com
ROOT BEER FLOAT CUPCAKES | BETTER HOMES & GARDENS
From bhg.com
ROOT BEER FLOAT CUPCAKES - BELLY FULL
From bellyfull.net
ROOT BEER FLOAT CUPCAKES - SEDUCTION IN THE KITCHEN
From seductioninthekitchen.com
HOW TO MAKE ROOT BEER FLOAT CUPCAKES - MOMSKOOP
From momskoop.com
ROOT BEER FLOAT CUPCAKES - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
ROOT BEER FLOAT CUPCAKES RECIPE BY MY.SWEET.VEGAN | IFOOD.TV
From ifood.tv
ROOT BEER FLOAT CUPCAKES | FOOD, ROOTBEER FLOAT CUPCAKES, GOOD …
From pinterest.com
ROOT BEER FLOAT CUPCAKES - LIFE LOVE LIZ
From lifeloveliz.com
ROOT BEER FLOAT CUPCAKES - IN THE KITCHEN WITH HONEYVILLE
From honeyville.com
ROOT BEER FLOAT CUPCAKES | RECIPE - BARTH BAKERY
From barthbakery.com
ROOT BEER FLOAT CUPCAKES - GOOD FOOD AND TREASURED MEMORIES
From goodfoodandtreasuredmemories.com
ROOT BEER FLOAT CUPCAKES - MOMMA LEW
From mommalew.com
EASY ROOT BEER FLOAT CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
ROOT BEER FLOAT CUPCAKES - DESERT CHICA
From desertchica.com
ROOT BEER FLOAT CUPCAKES – SMITTEN KITCHEN
From smittenkitchen.com
CHOCOLATE ROOT BEER FLOAT CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
ROOT BEER FLOAT CUPCAKES - THE CAKE CHICA
From thecakechica.com
ROOT BEER FLOAT CUPCAKES - PINTEREST
From pinterest.com
FUN FOOD: ROOT BEER FLOAT CUPCAKES
From funfoodguide.com
ROOT BEER FLOAT CUPCAKES - AMERICAN RECIPES
From fooddiez.com
ROOT BEER FLOAT CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
ROOT BEER FLOAT CUPCAKES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
ROOT BEER FLOAT CUPCAKES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
ROOT BEER FLOAT CUPCAKES - LIVING WELL MOM
From livingwellmom.com
ROOT BEER FLOAT CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
ROOT BEER FLOAT CUPCAKES - TIDYMOM®
From tidymom.net
ROOT BEER FLOAT CUPCAKE RECIPE | MOM FABULOUS
From momfabulous.com
ROOT BEER FLOAT CUPCAKES - BAKING BITES
From bakingbites.com
ROOT BEER FLOAT COOKIE CUPS - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CUPCAKE RECIPE : ROOT BEER FLOAT : SHIBLEY SMILES
From shibleysmiles.com
ROOT BEER FLOAT CUPCAKES - CINCYSHOPPER
From cincyshopper.com
ROOT BEER FLOAT CHOCOLATE CUPCAKES | THE NOVICE CHEF
From thenovicechefblog.com
ROOT BEER FLOAT CUPCAKES | THE TIPTOE FAIRY
From thetiptoefairy.com
ROOT BEER FLOAT CUPCAKES - AMERICAN RECIPES
From fooddiez.com
ROOT BEER FLOAT CUPCAKES FOR BEER MONTH - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
ROOT BEER FLOAT CUPCAKES RECIPE | THE BATTER THICKENS
From thebatterthickens.com
#time-to-make #course #preparation #for-large-groups #low-protein #cupcakes #desserts #cakes #dietary #low-in-something #number-of-servings #4-hours-or-less
You'll also love