Root Beer Float Cupcakes
Root beer floats were invented in the late 19th century and quickly became a popular treat in America.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Root Beer Float Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin 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 large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the root beer and 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 comes out clean.
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Remove from the oven and let cool completely.
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In a mixing bowl, whip the heavy cream until soft peaks form.
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Gradually add the powdered sugar and root beer extract, and continue to whip until stiff peaks form.
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Frost the cooled cupcakes with the root beer whipped cream.
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Garnish with whipped cream and maraschino cherries, if desired.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 30g
- 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.
