Rocky Beer Float Cupcake Recipes
ROOT BEER FLOAT CUPCAKES
Root Beer Float Cupcakes bring the old-fashioned flavor of root beer to a cupcake dessert. Each bite of this sweet cupcake recipe will take you back to the soda fountain!
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 16
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes. Float Frosting
- Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
Nutrition Facts : Calories 268 kcal, Carbohydrate 45 g, Cholesterol 49 mg, Protein 2 g, SaturatedFat 5 g, Sodium 155 mg, Sugar 35 g, Fat 9 g, ServingSize 24 (2-1/2 inch) cupcakes, UnsaturatedFat 2 g
ROOT BEER FLOAT CUPCAKES
Soda craving? These Root Beer Float Cupcakes topped with a whipped cream frosting and root beer syrup (and a cherry, obviously) will totally hit the spot!
Provided by Sues
Categories Dessert
Time 48m
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees and line a cupcake pan with paper liners.
- Cream butter and sugar in the bowl of a stand mixer or in a bowl with a hand mixer, until light and fluffy.
- In a separate medium-sized bowl, whisk flour, baking powder, and salt together.
- Slowly mix the dry ingredients into the butter and sugar mixture, alternating with milk and root beer. Add root beer extract and mix until just blended. The batter will be thick.
- In a separate large bowl, whisk egg whites with a hand mixer until stiff peaks form.
- Gently fold whipped egg whites into the batter until fully combined.
- Divide batter evenly among paper liners in prepared pan, filling each about 3/4 of the way full.
- Bake for about 16-18 minutes, until a toothpick comes out clean. After cooling in the pan for a few minutes, move cupcakes to wire rack to cool completely.
- Fill a pastry bag with whipped cream frosting and pipe frosting around cupcake. If you don't have any pastry bags, you can use a ziplock bag with the corner cut off for easy piping.
- Drizzle root beer syrup over cupcakes and top with maraschino cherries.
ROOT BEER FLOAT CUPCAKES & FROSTING
Root Beer Float Cupcakes with Root Beer Buttercream Frosting take cupcakes to a whole new level. Easy to make and packed with flavor this recipe will have you and your guests grabbing seconds!
Provided by Janelle
Time 36m
Number Of Ingredients 15
Steps:
- Preheat oven to 325*F
- Prepare cupcake pans with paper liners.
- In a bowl mix cake mix, flour, sugar and salt.
- Slowly add root beer and blend.
- Add vegetable oil and root beer extract and blend well.
- Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
- Scoop batter into cupcake liners, filling them 3/4 full.
- Bake for 16 - 18 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes in the pan and then move to a cooling rack.
- Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
- Place whipped cream into a piping bag with a metal tip.
- Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
- Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
- To make frosting, beat butter until silky smooth.
- Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
- Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
- If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
- Pipe onto cupcakes and top with a root beer barrel candy.
Nutrition Facts : Calories 278 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 208 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ROOT BEER FLOAT CUPCAKES
To crush the candies, place them in a resealable plastic bag. Smash with meat mallet or rolling pin.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
- Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
- Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
- Sprinkle crushed candy evenly on top of frosted cupcakes.
Nutrition Facts : Calories 228.7, Fat 8.9, SaturatedFat 2, Cholesterol 17.6, Sodium 188.8, Carbohydrate 35.6, Fiber 0.2, Sugar 28.3, Protein 1.5
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