Root Beer Float Cupcakes
Root beer floats were invented in the late 19th century and quickly became a popular treat in the United States.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Root Beer Float Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the root beer extract and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Divide the batter evenly among the cupcake liners.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool completely.
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Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
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Fill each hole with a scoop of vanilla ice cream.
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Serve immediately and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
