Root Beer Float Cupcakes

Root Beer Float Cupcakes

INGREDIENTS:
makes 12 cupcakes

• 1 1/8 cups all purpose flour
• 1/4 cup dark cocoa powder
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 teaspoons root beer concentrate
• 1/3 cup root beer
• 1/2 cup + 1 tablespoon heavy cream
• 1/2 cup butter, melted
• 2 tablespoons sour cream

DIRECTIONS:

Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.



Vanilla and Root Beer Frosting

• 1 1/2 sticks butter, softened
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 2 tablespoons milk
• 1/4 teaspoon root beer concentrate

DIRECTIONS:

In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1/3-1/2 cup in the mixer. Set vanilla frosting aside. Add root beer concentrate to remaining frosting in the bowl and beat until it comes together.

Prep two pastry bags (or you can simply use spoons) and fill one with vanilla frosting and the other with root beer frosting. Once the cupcakes have completely cooled, fill each one with root beer frosting (I simply plunge the pastry tip into the cupcake and squeeze), then top with vanilla frosting. Top with hot fudge or cocoa syrup.