cake · chocolate · cupcakes

>Root Beer Float Cupcakes

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So I haven’t posted lately because I have been oober sick,have had a crazy amount of schoolwork (it is the end of my senior year), and just started a new job at the new market in town. After working a 7 hour shift today and being sick and tired I decided that I was going to bake when I get home. So I have heard about people making root beer cakes and it inspired me to make Root Beer float cupcakes. The cake doesn’t really taste that much like root beer though but it is really airy, and Delicious. I decided to go with Mascarpone cream on top and French vanilla rolled wafers for the straws. It really brings back summer memories, which is perfect since it’s right around the corner.
2 cups of root beer
1 cup of unsweetend cocoa powder
1/2 cup of unsalted butter
1 1/4 cup of granulated sugar
1/2 cup firmly packed brown sugar
2 cups of all purpose flour
1 1/4 teaspoons of baking soda
1 teaspoon of salt
2 large eggs
Directions:
Preheat the oven to 325 degrees f. Put cupcake liners into cupcake pans.
In a small saucepan heat the root beer and cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let it cool.
In a large bowl, whisk the flour, baking soda, and salt together.
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be lumpy, do not over beat, as it could cause it to be tough. Pour batter into cupcake liners so it’s 3/4 of the way full. Put in oven for 30 minutes and then remove and let it cool.
Mascarpone cream recipe:
4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1/2 granulated white sugar
Directions:Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups.

Decorating:
Use the largest tip you have and a piping bag. Fill with cream and pipe on top of cupcakes in a swirl like whipped cream would look like on a root beer float. Then snap cookies in half and stick into cupcake and cream for the look of a straw . Enjoy. p.s. this can be made into a cake too.

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2 thoughts on “>Root Beer Float Cupcakes

  1. >i’m sorry you haven’t been well, but i’m glad you summoned the energy for these beauties! the frosting sounds especially terrific, and i love the “straws.” 🙂

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