Root Beer Float Cupcakes!

These cupcakes have quickly become a birthday favorite in our family. I've also had more than one person (adults) tell me that it's "the best cupcake I've ever had." It's a recipe out of Gail Wagman's 'Cupcakes Galore', and I haven't been disappointed with any of the recipes yet! If the weather is a bit on the warm side, just be careful about putting them out too soon, the whipped cream will start to melt.

Root Beer Cupcakes (makes about 16)
Ingredients:
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup root beer
1/2 cup -or- 1 stick unsalted butter
1 egg, slightly beaten
1/2 cup buttermilk
1 tsp vanilla extract
1 cup mini-marshmallows

Directions:
Preheat oven to 350 F.

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together and set aside.

In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and pour into flour mixture, beating well with a wooden spoon. Add egg, buttermilk, and vanilla. When batter is smooth, fold in mini-marshmallows.

Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.

Root Beer Frosting
Ingredients:
2 cups powdered sugar
pinch of salt
1/4 cup root beer
1 stick unsalted butter
1 tsp vanilla extract

whipped cream for topping
root beer candies (for decoration)
straws

Directions:
Place powdered sugar and salt in a large bowl.

In a saucepan, bring root beer and butter to a boil, stirring constantly. Remove from heat and slowly add to sugar, stirring continually until mixture is smooth. When frosting has cooled, beat it for a few minutes with an electric beater. Frost cupcakes and top each cupcake with a dollop of whipped cream and root beer candy. Cut some fun colored straws in half and stick one into each cupcake.

Whipped Cream: please make the whipped cream... it's easy and it's the only way to go!

1 pint heavy whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar

I put my mixing bowl in the fridge for a few minutes, just to chill.

Mix the liquid ingredients in a bowl. Mix in the powdered sugar.

Whip the mixture until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).

Jamie McRed
mom to Charlie Ann and Nellie and Cooper's aunt