After my review yesterday, I thought it best to provide a delicious cupcake recipe that we have tried. We loved these, and we did tweak them the second time around to see if we could make them taste a bit more like “root beer” and we did. We actually dubbed our second time around ‘Root Beer Float Cupcakes’ because they had a stronger hint of vanilla because of how we did the icing. I’ll tell you about that in a moment.
Root Beer Cupcakes Recipe
To get started you need:
3/4 lbs of unsalted butter at room temp (3 sticks)
2 c. granulated sugar
4 large eggs
1 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. root beer
1/3 c. crushed root beer flavored candy (usually wal-mart or target has them)
Preheat your oven to 350 degrees. Insert cupcake liners into a cupcake pan.
In a large bowl cream together the butter and sugar with a mixer on medium until fluffy, 3-5 minutes. Add the eggs one at a time. Beat well. Add the vanilla and root beer. Mix well.
In another bowl, combine the flour, baking powder and salt.
Slowly add portions of the dry ingredients to the creamed mixture. Add the crushed root beer candies. Mix for 3 minutes.
Fill the cupcake liners 3/4 full. (I overfilled mine the second time around, because I didn’t want to make as many cupcakes as last time). Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool, and frost. (see next post for frosting recipe).
A few tips: We found that if the root beer had sat out (gone slightly flat) before using, it lent a stronger root beer flavor to the cupcakes. We also used about 3/4 c. crushed root beer candies the second time we made this to get a bit more into the batter. The second cupcake batch was much better than the first, however the first still tasted great.
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