Root Beer Float Cakes

READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350ºF.
  • In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
  • In a separate bowl, cream together butter and sugar until light and fluffy.
  • Add eggs, mix until smooth.
  • Sift in flour, baking soda, baking powder and salt.
  • Mix with hand mixer on low, while slowly pouring in root beer mixture.
  • Mix until smooth and lump free.
  • Pour into lined cupcake pan. (Use foil cupcake liners to avoid leakage later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups.
  • Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
  • While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
  • To assemble, start by letting cupcakes cool, still in the pan.
  • While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak inches.
  • Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
  • When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
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