January 12, 2008

Root Beer Float Cupcakes

Happy Birthday to my Christmas Day Birthday Boy - Adam.

Adam had requested Cherry Pie for his special dessert, but since I know he hates pie crust and wouldn't eat it, why was I going to make a pie??? I'll just buy him a can of cherry pie filling to eat!

I came across this recipe on Yum Sugar and fell in love with it, knowing adam would too.

It was a challenge though - who would have thought Root Beer Schanpps would be such a feat to find?! Finally found it at an odd shop I stopped in the day before Christmas Eve.

These were AWESOME. Totally have a kick to them too - so if you're making them with kids in mind- omit the liquor.

Root Beer Float Cup Cakes

1 Cup Root Beer Schnapps
1½ Cups Root Beer
2 tsp. Vanilla Extract
2 Cups Dark Brown Sugar
1 Cup Butter
2 Eggs
3 Cups Flour
2 tsp. Baking Soda
1 Tbs. Baking Powder
1 tsp. Salt

Root Beer Glaze Ingredients
4 Cups Powder Sugar
⅓ cup Root Beer
3 T Schnapps
3 T Vegetable Oil

1. Preheat oven to 350 degrees

2. In a bowl, mix root beer schnapps, root beer and vanilla extract, set aside.

3. In a separate bowl, cream butter and sugar until light and fluffy.

4. Add eggs, mix until smooth

5. Sift in flour, baking soda, baking powder and salt.

6. Mix with hand mixer on low and pour in root beer mixture.

7. Mix until smooth and lump free.

8. Pour in lined cupcake pans and fill to the top. Fill 24 pans.

9. Bake for 15-20 minutes or until toothpick entered comes out clean.

10. While cupackes are baking, make the glaze and set aside.

11. While slightly warm, place glaze on unwrapped cupcakes that are placed on a wire rack to drip.

12. serve with Butter Cream frosting or cool whip.

yields: 24 Cupcakes

Dripped glazed and let dry on baking racks.

I served with cool whip on top - but you could easily top with ice cream or a buttercream frosting - which is what the recipe actually called for.

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