For a family gathering to celebrate my Grandpa’s birthday/1 year anniversary of his death (I know, crazy), I made root beer cupcakes. Weird I know, but root beer was one of his favorite things.
Despite the large amount of root beer, this doesn’t have a really strong root beer flavor – but I was trying to come up with a recipe that didn’t use extracts. It’s still a great cake just the same. I topped it off with my variation of the Baked cookbook’s
ingredients:
1 cup (2 sticks) butter
1 cup granulated sugar
1/2 cup brown sugar
3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1-1/2 cups root beer
Chocolate Root Beer Frosting (recipe here)
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In bowl, whisk together the cake flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugars until combined. Add the eggs one at a time, then the vanilla extract.
Now pour yourself a big glass of root beer and drink it. Oh wait. No, ready your root beer – I find that A&W has the right amount of sweetness for baking.
Alternate the flour mixture and the root beer until you get a nice smooth batter.
Fill your prepped cupcake pan (should make 24 cupcakes) about 2/3 full.
Bake for 15-17 minutes depending on your oven. Let cool on a wire rack.
Once cooled, frost with Chocolate Root Beer Frosting.
I also topped them with edible white and little Valrhona chocolate pearls. I thought it looked ‘bubbly’. Even if you aren’t the world’s biggest root beer fan (What. We can’t be friends anymore.) you can’t deny that this is one tasty cupcake.
Kid's lunches, simple dinners and a whole lot of geeky baking.
I love your recipes, especially the ones involving root beer. So have you ever seen the root beer extract at the grocery store? I’ve been tempted to buy it and try it for a cookie recipe I found somewhere else online…I don’t remember, but nonetheless–they have root beer extract.
Sounds like a great way to celebrate someone you love