Root Beer Float Cupcakes

[maybetoday]

Root Beer Float Cupcakes






Ingredients


Cupcakes:


¾ cup softened Butter

3 Eggs

2½ cup Flour

2½ tsp Baking Powder

½ tsp Salt

1½ cup Sugar

1 tbsp Root Beer Extract or 1 tsp Root Beer Concentrate

½ tsp Vanilla

1 cup Root Beer


Frosting:


1 cup softened Butter

3 cup Powdered Sugar

3 tbsp Root Beer

1 tsp Root Beer Extract or ¼ tsp Root Beer Concentrate

1 tsp Vanilla


Instructions


Line muffin pans with paper liners.


Preheat oven to 350.


Stir together flour, salt and baking powder.


Cream together butter and sugar until fluffy.


Mix in eggs, root beer extract and vanilla.


Gradually add in flour and root beer until just combined.


Fill each cup about ⅔ full.


Bake for 15-20 minutes or until toothpick inserted in centre comes out clean.


Cool in pan for 10 minutes before transferring to wire rack to cool completely.


Whip butter, root beer extract and vanilla for frosting until fluffy.


Gradually add powdered sugar.


Add root beer until you reach desired consistency.


Transfer to piping bag and frost each cupcake.


Top with a cherry and cut straw (optional).


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