St. Patrick's Day has come and gone, and for my husband and I it was quite eventful. We watched the NCAA tournament and then went out for a night out on the town at one of our favorite Irish restaurants. I had a refreshing Stout Espresso beer, which made for a couple of sleepless nights to follow! I felt bad not including the kids in our fun, so I made these rich and cream Root Beer Cupcakes for a belated celebration. There is nothing more nostalgic to me than an old fashioned root beer float. It brings me back to summer vacations at the beach, eating at vintage ice cream parlors for dessert. We don't have root beer floats too often. In fact, I think that's part of the "special occasion" appeal to this dessert. But it's always a good day when we have a root beer float, and even a better day when it's a Root Beer Float Cupcake! So although the dessert is the occasion in itself, they made for the perfect post St. Patrick's Day celebration!
To give the cupcakes a robust root beer flavor, I used a high-quality root beer. But if you're in a pinch, the cheaper end soda will work, as well. The extract is what gives the cupcakes an extra boost of root beer flavor. So I would definitely try to add this ingredient, especially when using the cheaper end root beer. Otherwise you will have chocolate "root beer-ish" cupcakes.
But enough of the baking advice. I'll let you get started. Cheers! Here's to the good times in life! Hope they are a plenty.
Here's how we made these Root Beer Float Cupcakes:
Cupcakes: 2 and 1/2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup cocoa powder; 1 and 1/2 tsp. baking soda; 1/4 tsp. salt; 1/2 cup oil; 3 eggs; 2 cups root beer; 1 tablespoon root beer extract
Whipping icing: 1 pint heavy whipping cream; 1/2 cup powdered sugar; 1/2 tsp. root beer extract
Cupcakes: Preheat oven to 350 degrees. Line a cupcake tin with liners. In a large mixing bowl, combine the flour, sugar, baking soda, cocoa powder, and salt. In a medium mixing bowl, add the oil, eggs, root beer, and root beer extract. Stir to combine. Gradually add the dry ingredients to the wet ingredients. Using a hand mixer or a stand mixer with a paddle attachment, mix on medium speed for 2 minutes. Fill cupcake lines 2/3 full with batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Whipped icing: Chill mixer and whisk attachment in the refrigerator for at least 20 minutes. When cupcakes are cooled, whisk the heavy cream on medium high speed until stiff peaks form. Add the powdered sugar and root beer extract. Stir for one more minute on medium speed. Place icing into a piping bag and swirl onto cupcakes.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!