You will be surprised how much this cup cake will taste like root beer.
Step 1: Ingredients for Cupcake
2 ½ Cups of Root Beer *If you can find Root Beer Schnapps use 1 Cup of Schnapps and 1 ½ Cups of Root Beer
1 Small Bottle of Root Beer Flavor *I found this at a Bulk Barn
2 Tsp. Vanilla Extract
2 Cups Dark Brown Sugar
1 Cup Unsalted Butter
2 Large Eggs
3 Cups Flour
1 Tbsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
½ Cup left over Root Beer
Step 2: Making the Cupcakes
Preheat your oven to 350F
Line your Cupcake pan with heavy-duty foils; this is so the Root Beer Glaze doesn’t soften the foils. Trust me.
In a large bowl mix together the Root Beer, Root Beer Flavor and Vanilla Extract. Set aside.
In another large bowl, cream the Butter and Sugar together until fluffy.
Add one Egg at a time.
TIP : Sometimes when I crack an Egg, I put it in the bowl, but if the Egg is bad, you’re whole batter is bad, and you will have to start again. So what I do, is crack the Egg and place it in a small bowl and examine it before adding it to the mixture.
Mix together until smooth and creamy.
Sift in Flour, Baking Soda, Baking Powder and Salt.
TIP : Sifting may sound like another step, but if you don’t, you could end up with little clumps of flour and that is not pretty, nor does it taste very good.
If you have a hand mixer, (I don’t, hence entering this contest :) mix on low, while slowly pouring in the Root Beer mixture. I did ½ Cup at a time.
Mix until lump free.
Fill your Cupcake foils nearly to the top. I have a cheap Ice Cream Scooper that I like to use, because it measures everything evenly. If you don’t have one, use a Tablespoon and eyeball it.
Put them in the oven and bake for 20-30 minutes, or until a toothpick comes out clean. Everyone’s oven is different, the time could vary, but I would keep them in for at least the 20 minutes.
Take the Cupcakes out of the oven, and let rest for 5-10 minutes before taking it out of the pan. Once cooled, transfer to a cooling rack, or paper towel on your counter top.
Step 3: Glaze & Ice Cream Scoops
While your Cupcakes are baking, prepare your Glaze and Ice Cream Scoop Balls.
Ingredients for Glaze:
4 Cups of Icing/Confectioners Sugar
½ Cup of Root Beer *Or 1/3 Cup Root Beer and 3 Tbsp. Root Beer Schnapps
Root Beet Flavor
3 Tbsp. Vegetable Oil
Sift your Icing/Confectioners Sugar into a bowl, again, you HAVE to sift, if you don’t your Glaze will be lumpy unless your stir for hours.
Mix everything else in the bowl, and stir until combined.
To make the Ice Cream Scoops, I just used a package of Royal Icing that you just add Water. You can make your own Royal Icing, but this package is less mess. Follow instructions on the package accordingly, and let it sit for a while until the mixture hardens a little. This makes it easier to scoop and place on wax paper.
Use a Mellon Ball Scooper with Icing Sugar to prevent the Icing from sticking so much. If you don’t have Mellon Ball Scooper, a teaspoon will do just fine. Scoop each ball on to wax paper, and let sit to harden, or place in refrigerator.
Step 4: Finishings
The Cupcakes should still be warm, so pour about a teaspoon of Root Beer on top. Once the Root Beer settled in the Cupcakes, pour about a Tablespoon of the Glaze to cover the top.
Place one of the Royal Icing shaped Ice Cream Scoop on top and pour some more Glaze.
Add Straws to make it look more like a Root Beer Float.