How often have you been out to lunch or dinner and seen a root beer float and wanted to order it so badly. But you just knew you would be made fun of for being a little kind or it not having alcohol in it. I know I have. I absolutely LOVE root beer, although now its more of a novelty thing for me. I don't order it every chance I get but if I walk into a store that has some of the wall brand in a glass bottle six pack you better believe I'm buying it. So when I saw this recipe I knew it would be in the first top five cakes I would make. And sure enough it's number 3. It turned out being a lot more work than I thought. (you have four different things to whip up)
So lets get on to the recipe!
Preheat your oven to, you guessed it, 350 degrees.
Here is what you'll need for the cakes:
- 1/2 cup (113 grams) unsalted butter temperature
- 2/3 cup (130 grams) granulated white sugar
- 3 large eggs
- 2 1/2 teaspoon root beer concentrate
- 1 1/2 cups (195 grams) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk
1. Beat the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in the root beer concentrate.
4. In a separate bowl whisk together the flour, baking powder, and salt.
5. With the mixer on low speed (if you go higher to "preserve time" you WILL get flour ALL OVER YOU) alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
6. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes. Alternate rack half way through for the perfect bake!
What you'll need for the cream filling:
- 3 T Flour
- 1/2 C milk
- 1/2 C real butter
- 1/2 C sugar (that’s granulated sugar, not powdered sugar)
- 1 t vanilla extract, or other flavor if you wish.
PAY VERY CLOSE ATTENTION TO INSTRUCTIONS!!!!
I messed it up the first time :-(
1. Whisk together the flour and the milk and Heat in a small sauce pan on MEDIUM heat.
2. DO NOT STOP WHISKING! Whisk continuously until it starts to thicken. Let it cook, STILL WHISKING, until you can start to see the bottom of the pan.
It’s okay if you have some lumps, because you're gonna strain those out.
3. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.
You should end up with a nice, smooth mixture, like pudding before it’s set.
You should end up with a nice, smooth mixture, like pudding before it’s set.
Put it in the fridge to cool. I suggest making the glaze and icing and then finishing the cream.
4. So once it it cool enough, make sure it's not warm, beat the butter and the sugar for a minute or two until well combined and fluffy. Then while beating, add in the thickened milk mixture and the vanilla.
Beat on med-high for 7-8 minutes.
Beat on med-high for 7-8 minutes.
Here is what you will need for the Root Beer glaze:
- 2 T confectioners’ sugar
- 1/8 t root beer concentrate
- Milk to your likeness
Just mix it all together, start by adding a teaspoon of milk at a time
Here is what you will need for the butter cream frosting:
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners’ sugar
- 2 tablespoons milk
1. Mix shortening and butter with electric mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed.
3. Once that is done add milk and beat at medium speed until light and fluffy.
Keep icing bowl in refrigerator when not in use.
Keep icing bowl in refrigerator when not in use.
So now that you have all four things here is how to put the cupcake together
1. Cut into the cupcake diagonally to make a little crater.
2. Take the Cream Filling and fill the crater, replace the cut off part
3. take Root Beer Glaze and drizzle over the cake.
4. Ice the cupcake with the butter cream
And there you have it! Root Beer Cupcakes
Hope you like them! I got great reviews from my friends so woot woot!
Keep Mixing,
J-Bolt
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