Root Beer Float Cupcakes

Cake Ingredients

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil

*for a more kid friendly version, replace schnapps with more root beer

You will also need some extra root beer schnapps (1 Tbs. per cupcake), or for the kiddies use root beer (again 1 Tbs. per cupcake), you will also need some basic Vanilla butter cream (there are many recipes online to try.)

Directions

1. Preheat oven to 350ºF.

Makes 2 dozen cupcakes

Part of Take Me Back Tuesday – This original post was featured in November of 2007. Since this post “aired”, the creator of this recipe has added some notes:

EDIT: It would appear that my little cupcake madness has been popping up all over the net! That being said, there are comments and emails GALORE about them, 99% positive and the rest questions and critiques.

So here is my Edit. PLEASE READ BEFORE BAKING:

1. USE LINERS! Yes I know that I don’t have them in the photo… but I haven’t had a chance to take a new photo. Use foil liners. And no, do not take the liners off.

2. If you can find root beer extract, more power to you, you can replace the vanilla extract with it. I prefer not to include things in recipes that you can’t buy at a regular grocery store, as it bugs the heck out of me when I want to try a recipe, but have to order half the ingredients. I bought all the ingredients for these at one store, in one trip.

3. The glaze. Many critics say that its sticky. One person called it tasteless. A) Pour on the glaze while the cupcakes are still slightly warm like I say, it will soak in a bit, and some of the moisture will be taken out of the glaze and into the cupcake… once you let it set up a bit it shouldn’t be sticky. B) I still don’t know how it could be tasteless with both shnapps and root beer in it… I wanted to eat the stuff with a spoon… I did not add shnapps to the buttercream as thats the “vanilla float” part. If you think it has to do with proportions of wet to sugar… take it up with Paula Dean, as its an adaptation of a glaze she made for Lemon Blossoms.

4. Someone brought up a very good point. I say to fill the liners to the top with the batter, that works for my oven, they puff perfectly. But, I forgot my Alton Brown, and every oven is different… so filling to the top may not work for you… so if you are worried… don’t do it, but you will end up with a few more cupcakes.

TIME/SERVINGS

Total: 8 minutes
Active: 8 minutes
Makes: 4 cups

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation: Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s . Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.