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Monday, June 16, 2008

root beer cupcakes...

Happy Monday!

I have the taste results from a new recipe I tried for root beer cupcakes. I over cooked them. I was less than thrilled. My root-beer-loving-boyfriend only had one bite. Usually, he eats everything I make. Either he was very full or didn’t care for the cupcakes. The best part, however, was our darling nephew who loves “big fire” aka blowing out the birthday candles.

Regardless of the cupcakes mishap, here are some photos and a new recipe I’d like to try:

Root Beer Float Cupcakes
From http://www.yumsugar.com/494746

Yields 2 dozen cupcakes 

Cake Ingredients:
1 cup root beer schnapps

1 1/2 cups old-fashioned style root beer
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze:
4 cups confectioners sugar

1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil
*For a more kid friendly version, replace schnapps with more root beer
You will also need some extra root beer schnapps (1 Tbs. per cupcake) or for the kiddies use root beer (again 1 Tbs. per cupcake) You will also need some basic vanilla buttercream.


1. Preheat oven to 350ºF.

2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think it’s over-filled, but it puffs up perfectly this way.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a whisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps (or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.



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