(Image courtesy of confessions of a cookbook queen)
I have fixed these cupcakes (mine did not look like this, I've lost all my pictures because I am a lazy food photographer) for several parties and they are a hit. And a bit divine. Particularly the icing. Oh my heavens, the icing.
The recipe is courtesy of one of my new favorite treat blogs, Confessions of a Cookbook Queen. The stuff she whips up is pretty yummy. Yes, its as easy as the recipe says and yes the cupcakes will end up absolutely soft and fluffy with only a cake mix and some root beer.
Note 1: Do not try and turn this recipe into a full size cake. The cake has no eggs - no "binder" and it will crumble into oblivion. Trust me....I learned from my mistake).
Note 1: I used an entire 12 oz. bottle of root beer, not just 8 oz. If you have a tablespoon, a heaping tablespoon of batter in each cup will be perfect.
Note 2: I double the amount of root beer extract in the icing and added some to the cake batter as well.
1 box white cake mix
1 cup of your favorite root beer
1 recipe butter cream
1 teaspoon root beer extract
Preheat oven to 350. Line 24 muffin tins with paper liners.
Mix together root beer and cake mix (yes, just those two ingredients). Pour into paper liners and fill 3/4 full.
Bake for 15 to 18 minutes or until cake springs back when lightly touched. Remove from oven and allow to completely cool.
In a separate bowl, mix the butter cream frosting and root beer flavoring. Frost cooled cupcakes.
Butter, softened to room temperature
Root Beer extract
Put 2 sticks of butter, 2 tablespoons milk, and 1 teaspoon vanilla in the bowl of a stand mixer. Whip them all together. Slowly add powdered sugar (4 cups) and root beer extract, a couple of cap fulls to the butter. Add a little more milk if it's too thick, a little more powdered sugar if it's too thin.