1. Most root beer sodas are caffeine free which is great if caffeine causes you to get immense headaches or kidney stones. This doesn’t necessarily apply to me but it is definitely nice to have options.
2. It’s got such a different flavor than other sodas. An almost refreshing, spicy sort of flavor. Not your standard cola.
3. Its’ flavor is concentrated into my most favorite candy, root beer barrels. Try them. Now. Your life will be forever changed.
4. It goes great with sweets. Especially vanilla ice cream. Or cake. Or cake with vanilla icing. Oh yes.
When I get in a baking mood (and that doesn’t happen as often as you’d think), I try to make something appealing for everyone in the house. Only because I know that eating an entire batch of cupcakes by myself would make my gut too big to fit into my cute jeans. These popped up on my list a few weeks ago when I realized I had cute cupcake wrappers, root beer extract and old fashioned root beer candies for garnish.
The end result was great. The cake is moist and tasty with a nice punch of root beer flavor. And when combined with the vanilla buttercream, it tastes like a pastry version of my most favorite ice cream treat. I’m thinking these would be a really fun twist for an ice cream social party (which I will so be having when spring or summer rolls itself around again!).
Recipe from Better Homes and Gardens
Root Beer Float Cupcakes with Vanilla Buttercream
Recipe type: cupcakes, dessert
- ¾ cup butter, soft
- 3 eggs
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups sugar
- 1 tablespoon root beer extract
- ½ teaspoon vanilla
- 1¼ cups root beer
- For icing:
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- Stir together flour, baking powder and salt in a bowl and set aside.
- In your mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs one at a time and beat well after each addition. Beat in vanilla and root beer extract to combine.
- Alternate adding flour and root beer to butter mixture and beat until just combined.
- Spoon batter into muffin tin about ¾ of the way full.
- Bake for 15 to 17 minutes until cooked through. Cool completely before frosting.
- To prepare icing:
- Combine butter, sugar and vanilla in your mixer and beat until combined and fluffy. Add heavy cream a tablespoon at a time until the icing reaches the desired consistency.
*Garnish with root beer candies if you like. **A serving is one cupcake. Makes approximately 24.