ROOT BEER FLOAT CUPCAKES RECIPE

ROOT BEER FLOAT CUPCAKES RECIPE
Growing up we loved drinking them on porch after dinner. It’s amazing how two simple ingredients root beer and ice cream combine to make something extraordinary. I think that holds true with these cupcakes as well.
Growing up we loved drinking them on porch after dinner. It’s amazing how two simple ingredients root beer and ice cream combine to make something extraordinary. I think that holds true with these cupcakes as well.

Ingredients
  • 1 box Chocolate cake mix
  • 3 Large eggs
  • ¼ C Water
  • ½ C Milk
  • ½ C Vegetable oil
  • ½ C Sour cream
  • 1 tsp Vanilla extract
  • 3 tsp Root Beer Extract
Icing Ingredients:
  • ½ cup heavy cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
Instructions
For the cupcakes:
  1. Preheat the oven to 350 degrees F.
  2. Combine all ingredients in a medium bowl until well combined.
  3. Line a muffin tin with cupcake papers. Fill each around ⅔ full.
  4. Bake for 12-15 minutes. Cupcakes are done when a tooth pick inserted in the center comes out clean.
  5. Cool in pan for 3-5 minutes. Then cool completely on a wire rack.
For the Icing:
  1. Chill a medium mixing bowl and mixer beaters. 
  2. **No Mixer?**
  3. No problem! All you need is a chilled whisk and some elbow grease (aka muscles).
  4. Combine all icing ingredients. Mix until stiff peaks form.
  5. Spread or pipe onto your cupcakes. Top with a maraschino cherry if desired.
Recipe Source:bakingbeauty.net

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