Every now and again, I get talked into making a bunch of cupcakes for something. Last weekend, it was 6 dozen for work. Because it was work, boozy cupcakes were NOT allowed. Personally, I think it would make the workday go by quicker and everyone nicer. However, Human Resources is such a party pooper about it. They’re all “Don’t drink on the job”, “Be here on time”, “Don’t gamble or play Candy Crush on the internet all day”, “Be good stewards of the tax payers dollars”, blah, blah, blah. Does Congress have an HR department? From what I’ve seen in recent weeks that would be a ‘no’.
Anyhoo, we decided on a soda fountain theme because the requester (our Training Coordinator) had thought the Strawberry Milkshake cupcakes I made a few weeks ago sounded tasty. I was thrilled because it meant I got to try to revamp the recipe since they were delicious, but had sunk in the middle. My next post will be about that revamp. This post is about THESE:
They’re a root beer cupcake, with a vanilla bean frosting (which tastes EXACTLY like vanilla ice cream), drizzled with a root beer glaze and topped with a little root beer barrel candy. These were my favorite of the three flavors I made. I was so glad they left the house immediately because I would’ve eaten them all like Gollum with his fish.
I used Faygo brand root beer because it’s made with real sugar, not high fructose corn syrup. Root beer fanatics rave about this brand. I also replaced the normal grocery store root beer extract with Homemade Soda Company’s Root Beer #2 – Old Fashioned soda starter. This is the all natural version of what you would buy for your Soda Stream machine. It smells heavenly. They have three different flavors for root beer alone. I can’t wait to try them all.
Root Beer Float Cupcakes (adapted just a smidge from Cupcake Project’s Soda Fountain Cupcakes)
Makes 12 cupcakes
1 cup root beer soda
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
2 1/2 teaspoons Homemade Soda Company’s Root Beer #2 – Old Fashioned extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Preheat oven to 350F degrees. Line muffin tin with 12 liners. Whisk together root beer and vinegar, set aside. In another bowl, whisk together flour, baking soda and baking powder. Add sugar, oil and extract to root beer-vinegar mixture and whisk until sugar is dissolved. Blend in the flour mixture until just combined. Fill liners ¾ way full and bake 18-20 minutes or until a toothpick inserted into the middle comes out clean. Immediately remove from pans to a wire rack to cool.
Vanilla Bean Buttercream Frosting (adapted from Cupcake Project)
- 1 cup unsalted butter, room temperature
- 2 teaspoons Penzey’s Double Strength Vanilla Extract
- 2 Vanilla Beans
- 3 cups powdered sugar
Beat butter until light and fluffy. Split vanilla beans in half and scrape seeds into butter. Follow with vanilla extract. Add powdered sugar, one cup at a time until desired consistency is reached. Use a small ice cream scoop and place a scoop of frosting on cooled cupcakes. I’m not kidding, this tastes exactly like vanilla ice cream!
Root Beer Glaze
- 1 Tablespoon Homemade Soda Company’s Root Beer #2 – Old Fashioned extract
- 1/4 cup root beer
- 2 cups powdered sugar
Blend all ingredients together. Drizzle over top of frosted cupcakes, garnish with a root beer barrel candy and a straw, if desired. This makes way more ‘glaze’ than you need. It’s also thinner than I had intended. I was just trying to use up the leftover root beer. It was a delicious finish.
BTW – I created a new ‘About Me’ page, so check it out when you have time.
Until next time, stick a cupcake in your cakehole!
P.S. I also made Cupcake Project’s Cherry Cola Cupcakes with Cola Cream Cheese Frosting. I followed the recipe exactly. While I’m not a fan of maraschino cherries, I made one without them and they do taste exactly like cola. The frosting is CRAZY delicious! Hubby said he could eat these until he got sick.