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Root Beer Float Cupcakes!

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Root Beer Float Cupcakes!!!!These cupcakes capture all the summer flavors of a root beer float~ all you need is a frosty mug!

People ask me a lot about if I would ever open a bakery, and I always say no.  I can’t imagine making hundreds of the same thing every day.  My favorite part of baking is the process of creating something new.

I thought about this recipe for a long time.  I wanted root beer in the cupcake and root beer in the frosting, but how to create that “scoop of ice cream” flavor without actually using ice cream?  I sometimes cheat in my photos by using scoops of frozen cool whip instead of ice cream.  It melts slower and keeps a scoop shape longer under the heat of my photography lights.  I decided to try Cool Whip as my scoop of ice cream for these cupcakes.

Oh my.  If I could jump up and down and point giant neon arrows toward this cupcake recipe I would.  These are so, sooooooooooo good. You need to make these!!!  They even use a cake mix, so they aren’t horribly complicated.  That Cool Whip…with the root beer buttercream…. perfect.

Root Beer Float Cupcakes!!!Here’s the recipe: (printable version)

INGREDIENTS: (makes 24-26 cupcakes)

  • One boxed white cake mix, plus water, oil and eggs to make according to package.
  • 1 cup of root beer
  • 5 teaspoons of root beer concentrate (divided)
  • 1 stick (1/2 cup) of salted butter (softened)
  • 1 stick (1/2 cup) of unsalted butter (softened)
  • 1 1/2 cups of powdered sugar
  • 2 tubs of Cool Whip (frozen)
  • Sprinkles and straws (optional)

DIRECTIONS:

  • Make white cake mix as directed on box.
  • After beating cake, add root beer and 3 teaspoons of root beer concentrate. Mix well until combined.
  • Place cupcake liners in muffin tins and fill each one only about 1/2 full (these cupcakes rise a bit higher than just a plain mix)
  • Bake according to package directions, remove from oven and cool completely.
  • Make buttercream by adding both butters, powdered sugar and 2 teaspoons of root beer concentrate to a mixing bowl and beating on high for 4-5 minutes until very light and fluffy.
  • Place frosting into a sturdy zip-top bag that has been fitted with a large round decorating tip in one corner.
  • Assemble cupcakes one at a time.
  • Use a medium cookie scoop and place a ball of frozen Cool Whip in the center of a cupcake.
  • Pipe round “bubbles” around it immediately, by squeezing the frosting out into a circle and then pulling straight out.

Root Beer Float CupcakesRoot Beer Float Cupcakes

  • Only have one container of Cool Whip out at a time, and if it starts to get soft, switch it back into the freezer to harden up.
  • Keep these chilled until you serve them.
  • Just before serving, add some sprinkles and a straw for a root beer float feel!
  • Enjoy!!

Root Beer Float Cupcakes!!My thoughts:  Such a fun summer dessert.  It is actually very light and not too sweet because a lot of the topping is just Cool Whip.  I was really happy with how this experiment came out and I can’t wait to make them again!  Enjoy!!!!!

Root Beer Float Cupcakes!!

Our very first cookbook is available for purchase this week!!!  Check it out in our new “Store” tab.  You can also find our greeting cards from Warner Press and our fun new recipe notecards distributed by Trifle Recipe Cards there.

These aren’t our first cupcakes that recreate a yummy beverage!  Try these other fun recipes:

Lime Soda Cupcakes!!!!Malted Milkshake CupcakesStrawberry Lemonade Cupcakes!!!!Baileys Irish Cream Cupcakes

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Hole in One Cupcakes!!

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Hole in One Cupcakes!!What do you get if you cut a hole in a cupcake and fill it with a Lindt white chocolate truffle?   A perfect Father’s Day treat!!!

These are guaranteed to make any golf-loving Father smile on his special day!  This one’s for you dad!  I can’t wait to see you in 2 weeks and go “golfing” (aka losing cute golf balls in ponds).

How is such incredible cuteness created, you ask?  EASY!  Make a chocolate cupcake, cut a hole in the top, and pop a Lindt white chocolate truffle inside!

Golf Cupcakes!!How fun and easy is that?  Here are the details (Printable recipe)

INGREDIENTS:

  • One boxed chocolate cake mix (plus oil, water and eggs to make according to package)
  • One tub of white frosting
  • One container (about 1 cup) of green sugar sprinkles
  • 24 Lindt White chocolate Truffles (I got 2 (5.1oz) bags that each had 12 truffles)

DIRECTIONS:

  • Make cake according to package and divide evenly into 24 cupcake liners placed in muffin tins.
  • Bake according to package.
  • Use a cupcake corer or a small knife (use a corer to get that perfectly round cut!) to cut a hole in the center of each cupcake.
  • Use a knife to carefully frost the top of each cupcake around the hole.
  • Press top of frosted cupcake into green sugar to coat it.
  • Place a truffle into “hole”.

Golf CupcakeGolf CupcakeGolf Cupcake

 

  • Place a flag in each cupcake- you can print these on heavy paper and use double-sided tape to secure them to toothpicks.  Here are 2 files- Happy Father’s Day, and Blank (write your own message) flags.

Click on a picture to be taken to the printable pdf:

Father's Day FlagsGolf Cupcake- DIY Flags

My thoughts: I’ve used a cupcake corer on so many cupcakes to add fillings, and the last time I did it, this idea popped into my head!  I wasn’t sure how it would turn out, but as soon as I coated my 1st cupcake in that green sugar I knew it would be perfect!  Happy Father’s Day to all the dads out there- especially mine!!!!

Golf Cupcakes!!!!

Want another reason to get a cupcake corer? Here’s four……..

Key Lime Cupcakes!Cinnamon Roll Filling in a yummy cupcake!Radioactive Cupcakes filled with SLIME!Peppermint Hot Chocolate Cupcakes!!!

Baked Alaska Cupcakes

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Baked Alaska Cupcakes!!!!Rich chocolate cupcakes topped with a scoop of ice cream and a cloud of toasted marshmallow meringue. Best. Dessert. Ever!!!!!

Every year for Christmas our family goes out to an incredible restaurant near Marshall, MI called Win Schulers. They have the most amazing prime rib…oh my.  Anyway, within a week of Christmas it is my birthday, my mom’s birthday and my sister-in-law’s birthday.  Schuler’s gives you a Baked Alaska for your birthday….so it’s a feast of Baked Alaska and it is SO good.  About 2 weeks ago I was craving it and suddenly was struck by the idea of making it in cupcake form.  A.M.A.Z.I.N.G.  Just go and make these.  Use your favorite ice cream.  You will love them…!

Baked Alaska Cupcakes!

Here’s the recipe: (printable version)

INGREDIENTS:

  • One boxed chocolate cake mix (plus the oil, water and eggs to make according to package)
  • One quart of your favorite ice cream (I used mint chip)
  • 8 egg whites
  • 2 cups of granulated sugar
  • 1/4 teaspoon of cream of tartar

DIRECTIONS:

  • Make cake mix according to box directions and divide equally into 24 cupcake liners in cupcake tins.
  • Bake according to package.
  • Cool completely (I refrigerated mine to get them nice and cold before adding the ice cream)
  • While they are baking and cooling, make the marshmallow meringue (I got my recipe here)

(Don’t be afraid….I was afraid to try this, it sounded complicated, but it isn’t hard- it just takes time with a mixer in your hand if you are like me and not fortunate enough to have a stand mixer!  It is actually kind of fun!  Make sure your bowl and beaters are free of any oils.  I swiped mine with a little lemon juice 1st)

  • Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water.  (I had to experiment a bit to find a good fit)
  • Bring water to a boil in the saucepan and set the bowl on top.
  • Whisk ingredients together for about 3-4 minutes.  Sugar will be dissolved and egg whites should be heated to 145F degrees.
  • Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes.  The meringue will become the most beautiful, white, glossy mixture.  It should form stiff peaks before you stop beating it.
  • Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
  • Assemble one cupcake at a time, and then pop it into the freezer immediately.
  • Take a cupcake, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cupcake.  Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

Marshmallow Meringue!Marshmallow Meringue!Marshmallow Meringue!!

  • When all cupcakes are prepared and in the freezer, use a kitchen torch
    to toast the marshmallow just before serving.
  • These are best served within a couple of hours of making them.  

Since they are a fork-eating-cupcake anyway, I see no harm in adding hot fudge….

Baked Alaska Cupcakes!!My thoughts: I loved them.  They satisfied my craving for a baked Alaska plus they have the cute factor of a cupcake!  Fun, fun, FUN!!!!! Enjoy!!!  ~r

Baked Alaska Cupcakes!!!Other yummy cupcakes:

Peanut Butter Cupcakes!!Key Lime Cupcakes!Doughnut cupcakes!!Chocolate molten lava cupcakes

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