Wednesday, February 25, 2009

Cupcakes from Kitchen Stadium...

Today's secret ingredient...

ROOT BEER (and root beer concentrate)!!!

Exciting, I know. Since it was such an uncharacteristically nice day here in the frozen tundra of Nebraska, I was in the mood to make something kind of summery. Well, that and these Root Beer Float cupcakes are always so good (and were a big hit when I sold cupcakes at our farmer's market a couple summers ago). They're pretty easy to make, I just use this basic vanilla cupcake recipe and substitute the root beer concentrate for the vanilla extract. You'll have to use your best judgment on how much concentrate to add, but around 1/2 to 3/4 teaspoon per dozen cupcakes should do it. Just adjust it for how strong you want that root beer flavor to be!

I topped the cake with vanilla buttercream (your basic mix of unsalted butter, powdered sugar, vanilla, and a bit of milk). Before I frosted them, I whipped up a root beer glaze from approx. 1/2 cup of powdered sugar and 4 tablespoons root beer soda. Mix together well in a small bowl (I use a whisk) until a syrup forms and the sugar is dissolved. No heating required! I stabbed my baked cupcake tops with a fork, and then brushed them with the glaze to make them a bit more root-beery. Then I piped on the buttercream using a pastry bag (!) and a 1M large star tip. I think the came out pretty cute, sort of looks like soft-serve ice cream! Also, there is a bit of the glaze drizzled on top of the buttercream for extra effect. What a refreshing cupcake!


  1. i would now like a rootbeer float.

  2. Looks delicious! Im licking the screen and getting nothing! Send me one, please.