Root Beer Float Cupcakes

| February 19, 2016 | 8 Comments

 

 Root Beer Float Cupcake

 

Did you know that Charles Elmer Hires, a pharmacist, was the first to successfully market a commercial brand of root beer in 1876 called Hires? At first, he began selling a packaged dry mixture, but soon after he developed a liquid concentrate blended with more than 25 herbs, berries and roots. By 1893, the Hires family sold bottled versions of their well-known root beer. 

I remember drinking my first root beer at a drive in an A & W fast food chain in Montreal. Some of you might recall cars pulling in front of the restaurant with a waitress coming to get your order and bringing back the hot food to eat in your vehicle. Yes, those were the 70’s, a time before the convenience of a drive-thru. Times have change, but certainly not my appreciation for a refreshing glass of root beer.

If you love root beer like I do, you will like it in a cupcake. A must to make for all root beer fans!

Enjoy!

 

Root Beer Float Cupcakes 

Ingredients for cupcakes:

1 stick unsalted butter, softened
2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp fine salt
1 1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup Root Beer (Mug, A & W)

Instructions for cupcakes: 

Preheat oven to 350 degrees and prepare your cupcake pan with cupcake tins that you desire. Set aside. 

 

Root Beer Cupcakes batter

 

Whisk together the flour, baking powder, and salt in a medium bowl, set aside.  Beat together butter and granulated sugar with a mixer on medium speed until combined. Add eggs and beat well, scrap the bowl when necessary. Reduce speed to low and gradually add flour mixture, beat until combined. Add milk and the mug root beer and beat blended. 

Use an ice cream scooper or a big spoon and portion batter evenly into the cupcake tins. 

Bake in the oven for 18 minutes or until a tooth pick comes out clean. 

When baked, set aside and let them cool while you prepare the icing. 

Root beer butter cream frosting: 

3 cup confectioners’ sugar
1 cup butter
1 tbsp. of Mug Root Beer
1 tbsp. whipping cream

Instructions for Icing: 

In a mixer, using the whisk attachment, mix together sugar and butter. Mix on low-speed until blended and then increase speed to medium beat for 3 more minutes. 

 

Root Beer Float Cupcakes batter

 

Add the root beer and cream and continue to beat on medium speed for a few more minutes. Add in more powder sugar if necessary.  

 

Root Beer Float Cupcakes frosting

 

Garnish with a root beer candy. 

 

Root Beer Float Cupcake 

Root Beer Float Cupcakes
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Ingredients for cupcakes
  1. 1 stick unsalted butter, softened
  2. 2 cup all-purpose flour
  3. 1 tbsp baking powder
  4. 1/2 tsp fine salt
  5. 1 1/2 cup granulated sugar
  6. 3 large eggs
  7. 1 C whole milk
  8. 1/2 Cup Root Beer (Mug, A & W)
Root beer butter cream frosting
  1. 3 cup confectioners' sugar
  2. 1 cup butter
  3. 1 tbsp. of Mug Root Beer
  4. 1 tbsp. whipping cream
Instructions for cupcakes
  1. Preheat oven to 350 degrees and prepare your cupcake pan with cupcake tins that you desire. Set aside.
  2. Whisk together the flour, baking powder, and salt in a medium bowl, set aside. Beat together butter and granulated sugar with a mixer on medium speed until combined. Add eggs and beat well, scrap the bowl when necessary. Reduce speed to low and gradually add flour mixture, beat until combined. Add milk and the mug root beer and beat blended.
  3. Use an ice cream scooper or a big spoon and portion batter evenly into the cupcake tins.
  4. Bake in the oven for 18 minutes or until a tooth pick comes out clean.
  5. When baked, set aside and let them cool while you prepare the icing.
Instructions for Icing
  1. In a mixer, using the whisk attachment, mix together sugar and butter. Mix on low-speed until blended and then increase speed to medium beat for 3 more minutes.
  2. Add the root beer and cream and continue to beat on medium speed for a few more minutes. Add in more powder sugar if necessary.
  3. Garnish with a root beer candy.
Ottawa Mommy Club - Moms and Kids Online Magazine http://ottawamommyclub.ca/

 

 

 

 

 

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Category: Deserts, Food, Friday Food Frenzy, Recipes, Weekly Themes

About the Author ()

Lyne is happily married and has two teenagers: a 16 year old son and a 20 year old daughter. She is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She is also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the Mayor's City Builder Award. Author's website.

Comments (8)

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  1. AD says:

    Looks delicious! I used to love Root Beer Floats as a kid and these would be perfect for a party.

  2. Maggie C says:

    What a great concept! Have you tried garnishing with those cookie straws? Then it would be all edible. =D

  3. kristen visser says:

    absolutely amazing!! I have never heard nor tried Rootbeer inspired cupcakes. how delicious. tempted to try these cupcakes out (tried giving up sweets but so far failing lol)

  4. kathy downey says:

    Oh my these really look delicious will pin for later

  5. Leslie Crosbie says:

    I love Root Beer flavor in almost anything, slurpees & suckers especially!!
    A&W has the best Root Beer Suckers!!
    Weirdly I dont like Root Beer pop but this recipe looks delicious!!

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