Tag Archives: paper straws

Root Beer Float Cupcakes!

Posted on July 4, 2014 by Ruthanne

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.

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.

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!!

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:

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Posted in Cupcakes and tagged baking, butter cream frosting, cake mix, cool whip, creative cupcakes, cupcakes, dessert, paper straws, party, recipe, root beer, root beer float, summer cupcakes, unique. Bookmark the permalink.

Lime Soda Cupcakes!

Posted on March 8, 2014 by Ruthanne

Sweet lime cupcakes topped with a swirl of marshmallow buttercream.
A perfect flavor combination!

A while back, I shared with you an impossibly difficult (but amazingly yummy!) candy recipe from my friend Gail. It was a recipe for Opera Creams passed down to her from her grandmother. We spent the entire day together, candy making. For lunch we ran up to a little soda fountain from the 50s that is still in business. (Arnolds Drive In, for you folks that live near Indiana) They have burgers and fries— and yummy soda fountain drinks. Gail recommended the “Ole Green River” and I got the most wonderful lime phosphate topped with marshmallow cream. It was beautiful and as that marshmallow dissolved into the drink…? Unbelievably good. Here’s my Instagram record of it:

I’m not sure what brought it to mind the other day, but I decided to use those flavors to create a cupcake version of that yummy Ole Green River. I think they turned out great. Nice and green for St. Patricks Day!!!

Here’s the recipe: (printable version)

INGREDIENTS (makes 24 cupcakes)

One boxed white cake mix, plus oil, water and eggs to make according to box.
One small packet of Lime Jell-O.
4 sticks of salted butter (at room temperature)
2 teaspoons of clear vanilla
3 cups of powdered sugar
2 jars (7 oz. each) of Jet-puffed marshmallow creme
White food coloring (optional- only if you want that bright white marshmallow color.)
Sprinkles and decorations as desired.

DIRECTIONS:

Make cake mix according to box, but add Jell-O along with other ingredients.
Divide batter evenly into 24 cupcake liners in muffin tins.
Bake according to box, a toothpick inserted into the center of one should come out clean.
Allow cupcakes to cool while you prepare frosting.
Combine (room temperature) butter, vanilla, and powdered sugar in a large mixing bowl and beat on low until combined.
Beat on high for several minutes until light and fluffy.
(optional) add white food coloring at this point, to whiten up all that butter- I did not have any, so you can see my icing is more of an ivory color.
Add marshmallow creme to frosting and beat until completely incorporated.
Spoon frosting into a large zip top bag that has been fitted with a decorating tip, and pipe frosting over cupcakes.
Decorate as desired (paper straws are fun!!!!!!)
Enjoy!

My thoughts: I really loved these flavors together. Marshmallow and lime. So yummy. The cupcakes are very moist because of the Jell-O, so take care unwrapping them, they are a little more likely to fall apart than other cupcakes. I experimented with the marshmallow butter cream, just adding the fluff to my usual buttercream recipe, and I thought it was fabulous. The marshmallow flavor was not lost! I hope you enjoy these little treats, and if you’re ever near a soda shop that has lime phosphates on the menu, ask for one with marshmallow cream on the top! Enjoy! ~r

Other fun St. Patrick’s Day treats you might want to try:

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Posted in Cupcakes and tagged baking, best, buttercream icing, cupcake, cupcakes, dessert, green, jell-o, Jell-o cupcakes, lime, lime phosphate, lime soda, marshmallow, marshmallow buttercream, marshmallow fluff, paper straws, St. Patricks Day, st. patricks day dessert, white cake mix. Bookmark the permalink.

Strawberry Lemonade Cupcakes!!!!

Posted on March 27, 2013 by Ruthanne

Two years ago today, I started a blog. I had no idea it would blossom into what it is today, and no idea I would have so much fun with it! I’ve made such great new friends, learned so much about photography and design, and loved every second of the process.

In honor of our anniversary, I chose the recipe that is (by far!) the most visited on the site and re-made it in cupcake form. Strawberry Lemonade Cake is already on the Easybaked site twice:

Strawberry Lemonade Layer Cake Strawberry Lemonade Birthday Cake

The Layer Cake is more like a torte, the lemonade mixture is more like a filling than a frosting.

The Birthday Cake has a lemonade frosting, and it is one of my very favorite frostings ever. It’s soooo creamy and light.

Both recipes top the list of my most popular recipes, together they have been viewed just over 435,000 times (as of today…!)

It seemed fitting that I feature everyone’s favorite recipe to celebrate two years with all of you~ so let me present: Strawberry Lemonade Cupcakes:

These are easy to make (much easier than a layer cake, in my opinion) and just the yummiest treat. I loved the pink wrappers and the paper straws I found for these- I think they would be such a fun shower, picnic or birthday party treat!!

INGREDIENTS:

One box of strawberry cake mix (plus oil, water and eggs as directed on box)
2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring (as desired for color)
1- 7oz. container Jet-Puffed Marshmallow Creme
1/3 c. powdered sugar
8 oz. Cool Whip Topping
Confetti sprinkles and paper straws to decorate as desired

DIRECTIONS:

Make cake according to box and bake in 24 cupcake liners placed in cupcake tins, as directed. Cool completely.
In a mixing bowl, cream together cream cheese, lemonade and yellow food coloring until smooth.
Beat marshmallow creme and powdered sugar into cream cheese mixture and then fold in Cool Whip until completely smooth.
Spoon frosting into a zip top bag that has a piping tip inserted into one corner (I used a Wilton 1M star tip).
Pipe frosting on tops of each cupcake- you can be generous, as this recipe makes a lot of frosting and the frosting is so light and fluffy.
Decorate as desired.
Refrigerate and serve chilled.
Enjoy!!!!!

My thoughts: A tried-and-true recipe in a fun new format…what’s not to love about that?!? I’m incredibly thankful for all of YOU who visit, comment, “like”, rate and (most of all) MAKE the recipes I create! I had no idea how much I would love hearing from complete strangers that a recipe “made my husband’s birthday perfect” or “made all the kids at the party laugh”. When I hear how happy a recipe makes you and your family it literally makes my day…and fuels my desire to bake and share more! Here’s to another year of Easybaked recipes! Enjoy! ~r

06-13-14 Did you know, that this recipe is now available in a set of adorable note cards? With a picture of these cupcakes on the front, the recipe on the back, and lots of space inside to write a note, these are a PERFECT little gift! Why send just a card, when you can send the gift of a recipe as well?!? Click here for more information and to order.