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Root Beer Float Cupcakes

July 27, 2010

I love root beer floats. I worked at A&W for a summer as a teen, when they still had car hops.  We all had to go down to the basement and see how they made the root beer. It was a lot of sugar and some syrup and some more sugar.  I’m more of a Mug or Barq’s girl myself but a blended A&W float is the bomb…well, one of many.

I tried to find sarsaparilla for this recipe and was unable to find any but I didn’t hit every store in town so there could be a future modification. I also added a little cocoa to the recipe to add another level of flavor. One of my tasters said they could taste the cocoa more than the root beer and another didn’t mention the cocoa at all.  They did say that the idea of root beer and cupcake didn’t go well together, personal preference? Could be. I’m posting the recipe for you to try and let me know.  My boys and my husband loved it. The boys are a tad more critical than my husband but they both loved them. Maybe it was the idea they loved. We all loved the frosting though.

Anyway, test it taste it and get back to me. Happy baking!

Root Beer Cupcakes

✓  ½ cups butter, room temperature

✓ ¾ cups sugar

✓ 3 eggs, room temperature

✓ 2 cups flour

✓ ¼ cup cocoa powder

✓ ¾ teaspoon baking soda

✓ ¼ teaspoon salt

✓ 1 teaspoon vanilla extract

✓ 2 teaspoons root beer extract

✓ 1 ¼ cups root beer

In a medium sized bowl mix flour, cocoa, baking soda and salt.

In a mixing bowl cream butter and sugar until light and fluffy. (2-3 minutes)

Add eggs one at a time, blending well after each addition.

In a small cup mix ¼ cup of root beer and the extracts.

Add ½ of the flour mixture mixing just until flour in incorporated. Add the extract mixture and mix well. Add the remainder of the flour mixture, when the flour is just about incorporated stir in the remaining root beer.

Fill cupcakes liners 2/3 full and bake at 350° for 15- 18 minutes or until top springs back when touched lightly.

Root Beer Whipped Cream Frosting

✓ 1 pint whipping cream, chilled

✓ 1/3 cup granulated sugar

✓ 1/4 teaspoon root beer extract

✓ 1 teaspoon vanilla extract

Pour cream and extracts into a mixing bowl. On a low speed slowly add in the granulated sugar. When all the sugar has been incorporated whip at a medium high- high speed until stiff peaks from.

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