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.
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)
- 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.
- 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!
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!!!!!
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: