Monday, November 7, 2011

Root Beer Float Cupcakes

I made some chocolate root beer cupcakes yesterday. Tonight I made a root beer glaze and "melted ice cream" frosting to go with them!! All three recipes were taken from other blogs (see links below). Look at my beautiful cupcakes!! Seriously, my favorite all-time dessert turned into a cupcake. Who could ask for more?!

This is the link to the Chocolate Root Beer Cake (which I adapted to cupcakes):
I added a teaspoon of root beer extract to my batter. I also only used one egg. For the second egg I substituted a tablespoon of flaxseed meal whisked with three tablespoons water (allow to set for five to ten minutes). The mixture ends up being the consistency of an egg. Since this is a cake recipe, I filled my cupcake liners about 3/4 full which ended up being WAY too much. I recommend only filling the liners half full. Bake at 350 for 20 to 22 minutes.

Here is the glaze I used:
I spooned the glaze on my unfrosted cupcakes, then drizzled more glaze on them after they were frosted. :) I did not use root beer schnapps but just normal root beer, and added 2 teaspoons root beer extract to the glaze since the "root beer" flavor of the cupcakes did not come out very strong.

And now for the frosting (this ones a keeper!):
I added 1 teaspoon vanilla bean paste because I like the look of the vanilla beans in my white frosting. I also substituted vanilla coconut milk for the milk.

Well this is my first ever post on this blog! There is much more to come, but it's almost 1:00am and my sugar high is wearing off. ;) Night night!!