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Root Beer Float Cupcakes

Dee Gunter Recipe shared by:
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An adorable cupcake that has the details and taste of an old fashion Root Beer float. The icing isa creamy fluffy icing that tastes like vanilla ice cream. The base of the Root Beer float is a Duncan Hines Devils food cake mix which has several varities of Root Beer added.The ice cream "icing" is topped with sprinkloes. Of course it has to be topped off with a beautiful bright red cherry.

  • Hands-On Time:1 Hour 20 Minutes
  • Total Time: 2 Hours 35 Minutes
  • Servings: 18 cupcakes
  • Rating:

Ingredients

  • 1 Pkg. Duncan Hines Devils food cake mix
  • 1 can A&W; root beer
  • 3 eggs
  • 1/3 cup oil
  • 3 tsp. LorAnn oil root beer flavoring
  • 1 lb. unsalted butter at room temperature
  • 1 container 13 oz. Kraft marshmallow creme
  • 1 Pkg. confectioners sugar
  • 2 Tbs. pure vanilla- Watkins
  • 1/4 Cup multicolored sprinkles
  • 18 maraschino cherries
  • Multicolored plastic drinking straws cut into 2-3" long pieces

Baking Instructions

  1. Preheat oven 350F.
  2. Line 18 muffin cups with cupcake liners
  3. On medium speed beat cake mix root beer eggs, oil, LorAnn root beer flavoring until smooth.
  4. Evenly divide among liners.
  5. Bake 18-22 minutes or until toothpick inserted comes out clean.
  6. Cool on rack 15-20 minutes.
  7. On medium speed beat butter until light and fluffy, 1-2 minutes.
  8. Beat in marshmallow fluff until combined.
  9. On low gradually beat in sugar and vanilla until smooth and fluffy.
  10. Transfer frosting, in batches to a large pastry bag fitted with a round Wilton #1A tip.
  11. Pipe poufs of frosting around top edge of each cupcake.
  12. Fill each center with larger poufs of frosting until filled in.
  13. Sprinkle with multicolred sprinkles.
  14. Garnish with cherries.
  15. Place straws into top sides of cupcakes slightly pointing upward.

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Tips

Easy Pan Grease

Easy Pan Grease

Easy to make Pan grease for cakes guaranteed not to stick! In your mixer blend equal amounts of flour, shortening and cooking oil. Mix until well blended. Store in a covered container in the fridge. To use, spread a thin layer on your pan with a pastry brush. Wipe the brush clean with a paper towel and store in the fridge with the pan grease. No need to wash it every time it's used. This is cheaper than using non stick sprays and easier to use than buttering and flouring pans.


Baking cookies from the freezer

Baking cookies from the freezer

To save time and make fresh cookies more often without the time it takes to mix them up, freeze cookie dough in either balls or a roll.<P> When you want to bake some, remove from the freezer and thaw only slightly, then bake as usual.





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