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Runner-up: Root Beer Float Cupcakes

April 23, 2013
  • Root Beer Float Cupcakes by Courtney Thompson of Hagerstown
Joe Crocetta /

Root Beer Float Cupcakes

2 1/2 cup all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

1 1/2 cups sugar

3 eggs

1 tablespoon root beer extract

1/2 teaspoon vanilla extract

1 1/4 cup root beer

6 candy sticks for straws



Preheat oven to 350 degrees

In a medium bowl, mix flour, baking powder and salt. Set aside. In a separate bowl, blend butter until fluffy. Slowly add sugar. Add eggs one at a time.

Add vanilla and root beer extract. Alternately add flour mix and root beer.

Bake 15 to 17 minutes. Let cool for 40 minutes. Frost with Float Frosting.

Insert candy sticks to look like straws.



Float frosting


1/4 cup butter

3/4 cup vanilla ice cream

1/2 teaspoon vanilla

4 cups powdered sugar

In a bowl, beat butter with an electric mixer until fluffy. Beat in ice cream and vanilla. Gradually add powdered sugar.


— Original recipe by Courtney Thompson of Hagerstown

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